Ingredients
For the tart shell:
- 1 cup almonds
- 1 cup walnuts
- 1 tbsp coconut oil, melted
- Celtic sea salt and pepper to taste
- For the walnut cream:
- 1 cup cashews
- 1 cup walnuts
- 1 clove garlic, crushed
- 5 tbsp freshly squeezed lemon juice
- 1 tbsp water
- 1 tbsp nutritional yeast
- Celtic sea salt and pepper to taste
Toppings:
- 8 tbsp Gaga’s Organic Power Beets
- Fresh sprouts
- 4-8 tsp basil pesto (see recipe below)
- For the basil pesto:
- 1⁄2 cup almonds
- 2 cups loosely packed basil leaves
- 2 cloves garlic
- 1/3 cup extra-virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Celtic sea salt and pepper to taste
Method
For the tart shell, place the almonds in a food processor and pulse until starting to form a fine crumb. Add in the walnuts and continue to pulse until a fine crumb is achieved. Add the coconut oil, salt and pepper and pulse until just combined. Press the base mixture into 4 mini spring form tart tins. Place in the fridge while you prepare the fillings.
For the walnut cream, place all ingredients in a high-powered blender and process until smooth.
For the basil pesto, place the almonds in a food processor and process to a fine crumb. Add the garlic and basil and process again. With the motor running, slowly drizzle in the olive oil until you’ve achieved your desired consistency. Finally, add in the lemon juice and seasoning. Store the leftover basil pesto in an airtight container in the fridge for up to one week.
To assemble the tarts, divide the walnut cream between the four tart shells. Smooth the walnut cream loosely at the bottom of each shell. Place 2 tbsp of Gaga’s Power Beets, a handful of sprouts and 1-2 tsp of basil pesto on top of the walnut cream of each tart.
These tarts are best served immediately but can be kept in the fridge for up to one week.