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- Ingredients
- Recipe
- Dough: Dried Apricots180 g
- Dough: Almond1 cup
- Dough: Cashew Nuts1 cup
- Dough: Orange juice (1/4 cup)60 ml
- Dough: Coconut oil1 tablespoon
- Dough: Gluten-free oat flour70 g
- Jelly: Strawberry200 g
- Jam: Raspberry, Blackberry or Cherry200 g
- Jelly: Molasses2 tablespoon
- Jelly: Water100 ml
- Cream: Cashew Nuts200 g
- Cream: Water130 ml
- Cream: Lemon juice (1/4 cup)60 ml
- Cream: Coconut oil (1/4 cup)60 ml
- Cream: Molasses1 tablespoon
- Topping: Assorted fruits to taste
- Start with the jelly, cooking the berries in water with a little molasses. Bring to a boil and reduce before turning off the heat.
- For the dough, process the apricots and then add the other ingredients of the base, until you form a moldable dough.
- Place the dough in a tart pan with a removable bottom, spreading and pressing on the bottom and sides.
- Take the dough to harden in the fridge for about 20 minutes. Remove and add the jelly over the base. Book in the fridge.
- For the citrus cream, take all the ingredients to the blender with a pinch of salt and beat everything until you form a homogeneous cream. Pour over the dough with the jelly and take it to the fridge again.
- Before serving, place the pie in the freezer for about 20 minutes to firm up. Finish decorating with the fruits.
- DeliRec in partnership with chef Luisa Colombi.
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