Blackberry Tarts A La The Alkaline Sisters
So if you have not heard of The Alkaline Sisters before then you have got to check them out – while they have really kindly send over this Blackberry Tart recipe for you guys to try. Yvonne and Julie do all sorts of amazing alkaline things and have some really beautiful recipes on their website to have a play with. It is so inspiring to share a mission with someone and we are hoping to do lots more with them moving forward to help spread the alkaline word.
This recipe is seriously packed with alkaline goodness and here is a little breakdown of exactly what nutritional benefits you will be getting from a super delicious treat:
The cashews & almonds: packed with fiber, magnesium, calcium, potassium, iron, phosphorus, manganese, iron, potassium, phorphorus and vitamin E
The dates: low in fat and high in fiber, dates are really high in potassium, iron, mangesium, copper, manganese, and B vitamins
The lemon juice & zest: lemons are some of the most alkaline of fruits and are rich in vitamin C. They also help to cleanse the kidneys and offer a vital support to the digestive system
The blackberries: full of deliciously sweet antioxidant properties. If you can’t find blackberries then other berries will work brilliantly too!
So all in all, these could be the healthiest tarts ever!
Makes: 16 mini tarts
1 cup raw cashews (soaked for min 1 hr)
5 tbsp lemon juice
1 tbsp lemon zest
5 tbsp filtered water + one tbsp
6 drops liquid stevia or 2 tsp agave syrup
1 cup raw almonds, optionally soaked over night
1 1/4 cup dried organic dates
1 tbsp filtered water, if needed for combining the above
fresh blackberries, raspberries or strawberries
fresh stevia leaves or mint leaves for garnish
For the Filling; Combine cashews, lemon juice, zest, 5 tbsp water and stevia or agave and blend in food processor with S blade until smooth and creamy, adding last tbsp of water for consistency if needed. Transfer to a small bowl and refridgerate while preparing tart shells. Wash your food processor bowl and S blade.
For the Tart Shells; Combine almonds, dates and blend in food processor with S blade until the mass begins to clump together adding the water if needed to combine the mixture. Take a generous tablespoon and roll into ball and place in mini tart pan. Using the end of a wooden spoon gently press in the center and push mixture towards the sides lining the tart shell and leveling off the top edge as per image below. Repeat until pan is full. Chill these for 15 minutes. Remove from fridge and run a butter knife around the edge and lift each tart out on to a plate. Continue making last few tart shells until mixture is finished up. Chill these as well and then remove from pan.
To complete the tarts place the filling in each tart, heaping it up in the center, using up all the filling. Top each tart with berries and a garnish of fresh stevia or mint leaves. Enjoy!
Tarts are best eaten same day but will keep in the fridge for one day. The separate mixtures will keep for 1-2 days in the fridge.