{"id":939,"date":"2011-05-25T18:32:14","date_gmt":"2011-05-25T06:32:14","guid":{"rendered":"http:\/\/www.frot.co.nz\/design\/recipes\/?p=939"},"modified":"2021-05-18T09:42:43","modified_gmt":"2021-05-17T21:42:43","slug":"no-bake-apple-walnut-tart","status":"publish","type":"post","link":"https:\/\/www.frot.co.nz\/design\/recipes\/no-bake-apple-walnut-tart\/","title":{"rendered":"No bake apple walnut tart (Serves 6)"},"content":{"rendered":"<h4 style=\"text-align: left;\" align=\"center\">Crust:<\/h4>\n<ul>\n<li style=\"text-align: left;\">1 \u00bc cups crispy walnuts<\/li>\n<li style=\"text-align: left;\">\u00bd cup desiccated coconut<\/li>\n<li style=\"text-align: left;\">3 oz <a href=\"http:\/\/www.naturefoods.co.nz\/nutritional-oils\/coconut-oils\">coconut oil<\/a><\/li>\n<li style=\"text-align: left;\">2 oz (4 Tbs) raw honey<\/li>\n<li style=\"text-align: left;\">\u00bd teaspoon vanilla essence<\/li>\n<li style=\"text-align: left;\">\u00bc teaspoon fine sea salt<\/li>\n<\/ul>\n<h4 style=\"text-align: left;\" align=\"center\">Filling:<\/h4>\n<ul>\n<li style=\"text-align: left;\">2 Granny Smith apples, peeled*, cored &amp; chopped roughly (*optional, unpeeled is fine too)<\/li>\n<li style=\"text-align: left;\">1 red apple, peeled*, cored &amp; chopped roughly<\/li>\n<li style=\"text-align: left;\">2 Tbs raw honey<\/li>\n<li style=\"text-align: left;\">\u00bc tsp fine sea salt<\/li>\n<li style=\"text-align: left;\">1 tsp cinnamon<\/li>\n<li style=\"text-align: left;\">2 fresh medjool dates, pitted (or used dried dates, soaked for 1 hour and drained)<\/li>\n<li style=\"text-align: left;\">\u00bd tsp vanilla essence<\/li>\n<li style=\"text-align: left;\">\u00bd cup sultanas or raisins<\/li>\n<li style=\"text-align: left;\">1 Tbs flaxseed, ground fine<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">Put walnuts into food processor and process till chopped quite small. Add the other crust ingredients and process till well combined.<\/p>\n<p style=\"text-align: left;\" align=\"center\">Now comes the slightly tricky part. We want the crust to \u201cset\u201d into a pie-shell that we can then lift onto a serving plate, and fill. If you fill it and serve it still in the pie plate, it\u2019s messy to get out and you can\u2019t serve it in nice pieces. If it\u2019s cold, it will stick to the bottom, but once it warms up, the crust will fall apart. But there is a way to do it\u2026.<\/p>\n<p style=\"text-align: left;\" align=\"center\">Line the bottom of an 8\u201d (20cm) pie plate with baking paper, and grease the sides with butter or coconut oil. Press the crust evenly over the bottom and sides of the plate. Refrigerate till set hard \u2013 an hour or so. While the crust is setting, prepare the filling. Process the first 7 ingredients till mixed well. Add the sultanas and ground flaxseed, and leave in a warm place till the crust is ready.<\/p>\n<p style=\"text-align: left;\" align=\"center\">When the crust has set hard, fill your kitchen sink with about an inch of hot water. Have a tray lined with baking paper and a fish slice or spatula of some kind on the bench nearby. Dip the pie plate into the hot water just long enough for it to soften the outside of the crust \u2013 maybe 5-10 seconds. Take out and put it on the bench. Gently slide the fish slice underneath, lift it out and place carefully on the lined tray. Put back in the fridge. When it\u2019s set hard again, you can peel off the paper and put it onto a serving plate. Take out of the fridge about 10 minutes before serving, and fill. Don\u2019t leave at room temperature too long or the shell will get too soft.<\/p>\n<p style=\"text-align: left;\" align=\"center\">Serving suggestions:<\/p>\n<h4 style=\"text-align: left;\">Optional:<\/h4>\n<ul>\n<li style=\"text-align: left;\">Sprinkle some small pieces of crispy walnut over the top<\/li>\n<li style=\"text-align: left;\">Serve with thick yoghurt, whipped <a href=\"http:\/\/www.frot.co.nz\/design\/recipes\/how-to-whip-raw-cream\/\">cream<\/a>, home made &#8220;<a href=\"http:\/\/www.frot.co.nz\/design\/recipes\/quick-easy-snow-freeze\/\">snow freeze<\/a>&#8220;,\u00a0<a href=\"http:\/\/www.frot.co.nz\/design\/recipes\/coconut-ice-cream\/\">coconut ice cream<\/a>\u00a0or <a href=\"http:\/\/www.frot.co.nz\/design\/recipes\/dairy-free-coconut-custard\/\">coconut custard<\/a><\/li>\n<\/ul>\n<h4 style=\"text-align: left;\" align=\"center\">Variations:<\/h4>\n<ul>\n<li style=\"text-align: left;\">Individual apple pies \u2013 Make 6-8 mini pies by lining the inside of 6-8 bowls (depending on the size). Don\u2019t worry about trying to take the crust out of the bowl, as you\u2019ll serve it in the bowl anyway. Take out of the fridge and fill about 10 mins before, and the crust will soften enough so that it can be spooned out nicely.<\/li>\n<li style=\"text-align: left;\">Make the crust with macadamias or almonds for a milder flavour and play with different fillings such as banana and pineapple with coconut custard<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Crust: 1 \u00bc cups crispy walnuts \u00bd cup desiccated coconut 3 oz coconut oil 2 oz (4 Tbs) raw honey \u00bd teaspoon vanilla essence \u00bc teaspoon fine sea salt Filling: 2 Granny Smith apples, peeled*, cored &amp; chopped roughly (*optional, unpeeled is fine too) 1 red apple, peeled*, cored &amp; chopped roughly 2 Tbs raw honey \u00bc tsp fine sea salt 1 tsp cinnamon 2 fresh medjool dates, pitted (or used dried dates, soaked for [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[13,16,9,6,7,23],"tags":[],"_links":{"self":[{"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/939"}],"collection":[{"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/comments?post=939"}],"version-history":[{"count":4,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/939\/revisions"}],"predecessor-version":[{"id":1327,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/939\/revisions\/1327"}],"wp:attachment":[{"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/media?parent=939"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/categories?post=939"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/tags?post=939"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}