Wednesday, July 8, 2015

BEAUTY BITES: MULBERRY TART + ORANGE BLOSSOM COMPOTE



This is a spin on the Mizuba matcha green tea tart that I had whipped up a while back. Summer days spent picking mulberries called for a tart honouring my Turkish roots, where buds of mulberries abundantly dot trees. I serve it with a dollop of orange blossom compote for floral notes + sunny citrus scents . . . 


B E A U T Y   B I T E S : M U L B E R R Y   T A R T   +   O R A N G E   B L O S S O M   C O M P O T E
vegan | raw | paleo



I N G R E D I E N T S
C R U S T
1 1/2 tablespoons raw organic coconut oil
1/4 cup + 1 tablespoon homemade coconut milk
2 teaspoons maple or coconut sugar
1/4 teaspoon quantum salt

F I L L L I N G
l teaspoon homemade coconut milk
2 teaspoons maple or coconut sugar | optional, for a sweeter version
2 tablespoons raw organic coconut butter
1/2 cup mulberries | I love picking them locally under the sun or getting them organic at the market
C O M P O T E
2 cara cara oranges
Zest of one lemon
1/2 tablespoon raw wild rose or orange blossom honey
1/4 teaspoon orange blossom water

D I R E C T I O N S | This is an incredibly easy little tart! Before you begin to make it, combine the compote ingredients to meld the flavours together, preferably overnight. Slice the cara cara oranges + mix with rest of the ingredients in a glass bowl. Refrigerate overnight.

Mix the crust ingredients, making sure that the coconut oil + milk are at room temperature. It may look crumbly but incorporate the ingredients into a dough as much as you can before moulding it into a small pie pan. You can also mould it by hand into a rustic shape like I had to when I realised that my pan was nowhere to be found . . . Chill the crust while you invite the filling ingredients into a quick dance with the food processor. Pour into the chilled crust + chill in the freezer again until it hardens, which will be around half an hour or so. Take it out out the freezer + for a twirl once the time is up!