ORANGE BEETROOT TARTLETS WITH ALMOND FIG CRUST

ORANGE BEETROOT TARTLETS WITH ALMOND FIG CRUST

By onegreenplanet.org - Emily von Euw

SERVES3

Crust:

200g/1 cup gooey dried figs

90g/3/4 cup almond flour

Cream:

175g/1 cup cashews, soaked in water for 3 hours then rinsed

1/4 cup peeled and chopped red beet

2 tablespoons coconut sugar

1 teaspoon lemon juice

1 peeled and chopped orange

3 tablespoons chopped pistachios or nuts of your choice

Instructions

To make the crust: blend the figs and almond flour together until you get a sticky, very thick paste that’s similar to heavy dough. Press into lined tart tins. If the dough is too sticky when you’re trying to press it into the tart tins, just wet your fingers a little.  To make the cream: blend all ingredients together until smooth and like very thick yogurt. Pour into your tart crusts and refrigerate overnight so the flavours can develop. Garnish with chopped pistachios and enjoy! 

Note: I had some left over cream so I blended it with water and got pink cashew beet milk. Cool.