Carlton Tart! The image and the title of this recipe represents the famous pastry shop off Lygon Street from which my inspiration came! The best part about this recipe is using mesquite powder in the pastry. We'll be using this pastry (the tart base) in a lot of recipes over the next month, mainly because I want you guys to get used to repeating certain methods until it becomes second nature to you. You'll then ...1 cup Cashew flour*
1 tbsp Mesquite Powder
½ tbsp Light Agave Nectar
1 tbsp water
Desserts
Carlton Tart
ingredients
- 1 cup Cashew flour (blended from whole cashews)
- 1 tbsp Mesquite Powder see product
- ½ tbsp Light Agave Nectar
- 1 tbsp water
method
- Step 11. Mix the Cashews in a blender until they turn into flour.
- Step 22. In a medium size bowl, mix the cashew flour in with the mesquite powder, agave nectar and water. Mix with a wooden spoon until it turns into dough. Add more water if needed, but be careful not to over-water.
- Step 33. On a Telfex sheet, shape your tart dough into small rings (1 tbsp for each ring) and dehydrate for 6 - 8 hours.
- Step 44. Place on a cooling rack for 20 minutes.
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