Feta Wild Rocket Tart & Strawberry Short Cake with White Liquorice Ice Cream

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Again, have a look at the tart recipe, just the base, and you'll recognise it...the only difference is that I added more flax meal, by one tbsp. Generally speaking, you can use this base recipe again and again for all of your savoury tart recipes. Also, the short bread recipe is very similar to the Carlton Tart pastry recipe.

ingredients

1 cup Raw Cashews
¼ cup macadamia nuts
3 tbsp flax meal (ground flax seed)
1 clove garlic, crushed
1 tbsp nutritional yeast
2 tsp olive oil
¼ tsp sea salt
3 tbsp water
1 tbsp lemon juice

method

Step 1 :1. Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts.
Step 2 :2. Press into individual tart cases* so you have a thin crust. You will find that regularly dipping your fingers in a bowl of water helps with this.
Step 3 :3. Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for two hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further six hours.

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URL to article: https://lovingearth.net/blog/blog/2014/12/24/feta-wild-rocket-tart-strawberry-short-cake-with-white-liquorice-ice-cream/