For Tart
Flat thin poha ¾ cup
Jowar Flour or Bajara ½ cup
Pitted Dates- 8-9 (kimia or any soft dates)
Almond powder ¼ cup
Desiccated coconut 2 tbsp
Ground Flaxseed 1 tbsp
Cocao powder – 3 tbsp
Sea Salt A pinch
Plant Based Milk 3 tbsp
For strawberry cheese filling
1/2 cup cashew
8-10 dates
6-7 strawberries finely chopped
1/2 nutmeg powder
For strawberry compote
8-10 strawberry finely chopped
4-5 tbsp jaggery
chia seeds optional
Sliced strawberries for garnishing.
Method
1. In a blender, add all the ingredients and blend them adding plant based milk little by little
2. Let it come together till it forms dough consistency
3. Press this mix into the bottom of cupcake silicone mould
5. Preheat the oven at 180C for 10 min.
6. Bake at 180°C for 15 mins.
For cheese filling
1. Soak cashew in little water ( just enough to soak the cashews) for at least 2-3 hrs.
2. Grind to fine paste . Transfer it to a glass bottle. Ferment the cashew paste overnight with the lid little open. Keep in a warm place so that it helps ferment faster.
3. In a blender add fermented cashew paste ( cashew cheese) , dates and finely chopped strawberries. Add nutmeg and blend well. Our strawberry cheese filling is ready
4. Consistency of cheese should be thick. Adding too many strawberries might make it runny .
For Compote
1. To a pan add finely chopped strawberries, jaggery and chia seed, boil the mixture till all ingredients come together and become jelly like. This process takes around 15 minutes.
2. When the mixture turns glossy and shiny, switch off the flame.
3. Cool the mixture and transfer the mixture to an airtight container.
Assembly
1. Fill in the tart with strawberry cheese with the help of a small spoon or a piping bag.
2. Add strawberry compote.
3. Garnish with sliced strawberries and nuts.