a raw gluten-free plant-based alternative to mince pies
This gluten-free plant-based tart captures all the flavours of Christmas without the mincemeat and pastry, making it the perfect alternative to mince pies.
Scrumptious with a glass of glogg as part of a welcome table, it would also be delicious as a more substantial dessert with a scoop of vanilla ice-cream.
This recipe makes four 4 inch tarts. Use loose bottomed tart tins with removeable bottoms lined with cling film – it makes the pastry cases easier to remove.
Photography: Dawn Langley
For the tart crust:
1 cup cashew nuts, dry
1 cup coconut flour
½ cup oat flour
2 tablespoons agave
2 teaspoons lemon juice
5 – 7 tablespoons melted coconut oil
For the filling:
¾ cup cashews, soaked for at least two hours and rinsed well.
¼ cup almond milk
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 teaspoon orange juice
1 teaspoon orange zest, grated
2 tablespoons melted coconut oil
For the topping:
2 apples, diced finely
2 tablespoons raisins
2 tablespoons dried cranberries
2 tablespoons lemon juice
2 tablespoons agave or honey
2 teaspoons vanilla extract
¼ teaspoon of ground cinnamon
1 pinch ground allspice
1 pinch of ground nutmeg
A small grating of orange zest (to taste)
To make the base: Prepare the tart tins by lining them with cling film. This will make the tarts easier to remove when the pastry has firmed up. Grind the cashew nuts into a fine flour and add these to a large mixing bowl. Add the coconut flour and oat flour and mix all the flours together until they are well combined. Add the agave and lemon juice, stir and finally add the melted coconut oil a little at a time – you may not need to use it all. Mix it together with a light hand until it sticks together when you pinch it. Press the pastry mix into tart tins lined with cling film – make sure you get it into the fluted edges of the tart tin so it has some good definition on the pastry case – and leave to set in the freezer.
To make the citrus cream filling: In a high-speed blender, whizz all the ingredients until smooth. Leave it in the freezer to firm up for about 15 minutes whilst you make the apple filling.
To make the apple filling: Diced the apple and combine it with the raisins, cranberries, lemon juice, sweetener and spices. Gently combine all the ingredients and leave to marinade for 5 minutes.
To assemble: Remove the tart crust from the freezer. Pipe or spoon in the citrus cream filling and top with the marinated apple.