![]() ![]() The cheesecake has always been edible, yet something often goes wrong: the top gets a bunch of cracks in it, the crust isn’t cooked evenly, or the sour cream topping doesn’t set right. However, despite following the same recipe every year, I think I’ve only had a handful of successful attempts. My mom’s go-to dessert for her birthday is a chocolate Kahlúa cheesecake with a sour cream topping – so rich, but worth every bite. I don’t think I could live in a world without my vegan chocolate cake, chocolate chip cookies and banana bread.īut when I’m making a dessert to impress my guests, turning on the oven always makes me nervous that so much can go wrong – especially when you live at a high altitude. I don’t know about you, but I love making any dessert that doesn’t involve an oven.ĭon’t get me wrong. ![]() Here is more about what we do.įorget water baths and cracked tops, this raw chocolate cheesecake is a foolproof dessert that will impress any chocolate lover. Some of these may be affiliate based, meaning we earn small commissions (at no additional cost to you) if items are purchased. Each fruit tart is about 2 servings.We occasionally link to goods offered by vendors to help the reader find relevant products. Makes 3 three-inch fruit tarts using the mini cake molds. Make ahead: You can prepare these a couple of hours ahead, cover them with saran wrap and store in the refrigerator until ready to eat. Remove: To remove tart from mold, gently lift the edges of saran wrap or parchment paper, place on a flat surface, and using a spatula carefully wedge under the tart and move to desired flat surface. Fill each tartlet with cashew cream, almost to the rim, and level out, top with 1/3 cup of fruit. Fill each pan with a layer of dough, about 1/4 inch thick, by pressing firmly, yet gently into place. Prep fruit: While dough is setting, prepare your fruits and set aside.Īssemble: Using molds of choice, line each with a piece of saran wrap or cut parchment paper (this will help to remove them so be sure to leave overhanging flaps). Cover and place in the refrigerator for 20 min to stiffen. We don’t want the dough too wet, just enough so that it combines nicely. Add the extra tablespoon of water if needed (you may find in your climate or altitude that you may not need it). Add one tablespoon of water, and process until dough forms. Cashew cream can also be made a day or two ahead.Ĭrust: Make your crust by combining all the ingredients, except water, into a food processor/blender and blend until combined, and somewhat chunky. Keep in the refrigerator until ready to serve.Ĭashew Sweet Cream: Make your cashew sweet cream, you can use right away or keep in the fridge for a few hours to thicken. ![]() I found the perfect amount to add was to fill just before the rim, as the fruit will be heavy and sink, making the cream rise.Ĥ. Fill each tart with the cashew sweet cream. If it’s just a few minutes, keep it in the freezer until ready.ģ. You can put them in the fridge until ready to fill. You should get a uniform layer about 1/8 to 1/4 inch thick. Firmly press the dough in the center of the mold and press and push towards the sides. Divide the dough into thirds if using the classic mini molds (see below for more info). Next, cut saran wrap and place it over the molds. Place in the refrigerator for about 20 minutes to stiffen and make it less tacky.Ģ. Once the mixture is fairly chopped up at a little water and continue to process until dough forms (as shown above on the right). Start with crust by blending the almonds, dates, and cinnamon in a food processor (shown above left). You can also use a mix of almonds and walnuts.įilling: For the filling, we’ll be using this vegan Sweet Cashew Cream made with cashews, vanilla, and naturally sweetened with dates. Feel free to change up the fruits using raspberries, cherries, blackberries, mandarin oranges, etc.Ĭrust: The crust is super easy to make and is a simple mix of almonds, dates, cinnamon, and water. Topping: Fresh fruit for the topping includes mango, kiwi, strawberries, and blueberries. ![]()
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