Primavara superba care ne-a invaluit mi-a facut pofta de un desert fresh, putin acrisor :) Va recomand calduros aceste mini tarte raw cu lamaie, sunt delicioase!  Eu le-am decorat intr-un stil romantic cu felii de lime si boboci de trandafiri :)

Blat:

Crema:

Pentru blat amestecam faina de migdale cu siropul de artar si uleiul de cocos si presam compozitia in 4 forme mici de tarta cu fund detasabil (diametru de 10cm, le gasiti aici). Le introducem in congelator pana facem crema.

Pentru crema introducem in blenderul de mare putere (sau robotul de bucatarie) nucile caju scurse si clatite, siropul de artar, apa si sucul de lamaie. Mixam bine, iar cand suntem multumiti de finetea cremei adaugam si untul de cacao topit la bain-marie; turnam crema peste blat si introducem tartele in congelator cel putin 30 de min. Untul de cacao va intari rapid compozitia :) Pofta mare!

ENGLISH VERSION

The gorgeous spring outside got me craving for something fresh and tangy :) I warmly recommend these raw lemon tarts, they’re delicious! I decorated mine in a romantic manner, with rose petals and lime slices :)

Crust:

  • 150 g almond flour
  • 2 tbsp maple syrup
  • 1 tbsp coconut oil

Filling:

  • 250 g cashew soaked for 2 hours
  • 4 tbsp maple syrup (to taste)
  • juice from 2 lemons
  • 50 ml water
  • 50 g cocoa butter

For the crust combine the almond flour with the maple syrup and coconut oil and press this mixture in 4 small tart shells (10 cm diameter). Place in the freezer to set.

For the filling blend in the high speed blender (or food processor) the drained and rinsed cashews, maple syrup, water and lemon juice. Blend well and when creamy enough, add the bain marie melted cocoa butter. Pour the cream over the crust and place that tarts in the freezer for at least 30 min. The cocoa butter will make the mixture become firm quickly :) Enjoy!

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