Cashew Tart

with rhubarb & Nootka rose compote
Crust

½ cup walnuts

1 cup oat flour

2 tbsp cornstarch

3 tbsp coconut oil

2 tbsp honey

Pinch of sea salt

Filling

2 cups cashews (soaked overnight)

1 lemon, juiced

110ml coconut oil (shy of ½ cup)

1/3 cup honey

½ tsp vanilla extract

Pinch of sea salt

Approximately ¼ cup compote

Compote

4 cups rhubarb, chopped

½ cup honey, or more to taste

Splash of water

Handful of Nootka rose petals

Zest of 1 lemon

rhubarb ribbons (optional)

2 stalks rhubarb

1 cup water

1 cup sugar

Similar in texture to a cheesecake, this beautiful tart is gluten free and vegan. 

Fare & Flourish is one year old! Thank-you so much for all of the love and support! We are thrilled to continue growing Fare & Flourish, sharing recipes, and talking about the many facets of food.

Sarah and I wanted to celebrate by eating something delicious, so we decided to make this lovely cashew tart and decorate it with rhubarb and Nootka rose. We felt inspired by the blooming roses, and the large stacks of rhubarb in the grocery stores. So, we decided to use rhubarb in two ways, as compote, and as candied ribbons. Then, we blended rose petals in the compote, and also sprinkled some on the finished tart. It has a lovely floral aroma, and rich texture that is well balanced by the tartness of the rhubarb. Even though it was a windy evening, we enjoyed the tart down by the beach, and toasted a successful first year. 

— Chelsea 

Made to fit a 9-inch tart pan 

Directions for crust  

  1. 
In a food processor, pulse walnuts into coarsely textured flour.
  2. Remove the walnuts; add the oats to the food processor and pulse into finely textured flour. If you have oat flour, you can just use that instead.
  3. Add the ground walnuts, oat flour, and all other crust ingredients into a mixing bowl. If you have a stand mixer with a paddle attachment, use that. Otherwise, mix together with a spoon until dough forms.
  4. Roll the dough into a ball, wrap it in beeswax wraps or plastic wrap, and chill in the fridge for 30 minutes. Preheat the oven to 350F.
  5. Once chilled, put the dough into the tart pan, and press it into shape with your hands. Use a fork to poke holes in the bottom of the tart.
  6. Place the tart in the oven and bake for about 20 minutes, or until tart is golden in colour. Set aside to cool.   

Directions for compote  

    1. 
Place chopped rhubarb and honey in a pot, and cook over low heat. If the rhubarb starts to stick to the bottom of the pan, add a splash of water, but the rhubarb will soon break down and release a lot of water.
    2. Simmer until rhubarb looses texture, and the mixture has reduced. Taste throughout and add more honey to temper the tartness of the rhubarb. This will take about 30 minutes.
    3. Remove from heat, and add the lemon zest and rose petals. Put the compote in a jar and let it cool to room temperature. Store any extra compote in the fridge. 

    Directions for filling  

      1. Soak the cashews in water overnight, and then drain and rinse well.
      2. Put all ingredients in a blender, and blend until smooth. Taste, and add more lemon juice if desired.
      3. Add about ¼ cup of cooled compote, a spoonful at a time, while blending. Taste throughout, and add more or less accordingly.
      4. Pour on top on the crust, and smooth the top with a spatula.
      5. Cover, and place in the fridge for at least 3 hours to set. We left ours in the fridge overnight. 

      Directions for rhubarb ribbons  

        1. Preheat the oven to 250F and line a baking sheet with parchment paper.
        2. Finely slice the rhubarb into ribbons using a knife or good vegetable peeler.
        3. Place water and sugar in a pot and bring to a boil. Allow the syrup to simmer for a few minutes until all of the sugar is dissolved, and then remove from heat and add the rhubarb ribbons.
        4. After about 5 minutes soaking, the ribbons should be soft. Remove the ribbons, and lay them flat on the prepared baking sheet. Make sure to separate the ribbons so that they don’t stick together.
        5. Reserve the rhubarb simple syrup to use in cocktails, bubbly, or carbonated water.
        6. Put the baking sheet in the oven, and cook for about 45 minutes. Check the oven every 15 minutes or so, and remove them when they are dry and crisp but not browned.
        7. Immediately, wrap the ribbons around the handle of a wooden spoon, or a straw etc. to make curls. Set these aside.

        Directions for tart  

          1. When ready to eat, take the tart out of the fridge and top with rhubarb ribbons, Nootka rose petals and lemon zest.
          2. Serve each slice with a spoonful of compote. Enjoy! 

          Further ideas and modifications

           

          • 
Maple syrup could likely be used in place of honey in this recipe.
          • In place of cornstarch in the tart crust, you could use rice flour.
          • We decided to use rhubarb and rose because that is what’s in season, but you could make a berry or stone fruit compote and use any edible flowers you wish. This cashew tart is a great base for many different flavours.

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