Servings:
8
Prep time:
50
Cooking time:
30
INGREDIENTS
- - 75 g cornstarch
- - 60 g natural Cashew Nuts
- - 50 g Rice Flour
- - 50 g Buckwheat Flour
- - 50 g millet flour
- - 1 carrot
- - 120 g cold Coconut Oil from a refrigerator
- - 25 g Brown Sugar
- - a third of teaspoon with baking powder
- - Salt
- For the cream:
- - 100 g Millet
- - 1 very ripe banana
- - half a lemon
- - 60 g Maple Syrup
- - 50 g Coconut Oil
- - 1 vanilla berry
- - 1 piece of fresh ginger
- - a quarter of teaspoon with tumeric
- - 500 ml Coconut Milk
- - Salt
- To decorate:
- - cherries
- - Chips of dried Coconut
- - mint leaves
INSTRUCTIONS
- Cut the carrot into pieces and cook for 15 minutes in lightly salted water until it becomes tender. Then blend it until you get a fluffy puree.
- Toast the cashew nuts, let them cool well, then chop them in the mixer for a minute or so until a flour is obtained. Then add the cornstarch, the rice flour, the buckwheat flour, the millet flour, the sugar, the baking powder, a pinch of salt and activate the device for half a minute or until the ingredients are completely amalgamated. Add the cold coconut oil (the consistency of the butter must appear) and work quickly making a crumbly mixture. Finally, add 2 spoonfuls of carrot puree and 2 spoonfuls of cold water to obtain an elastic consistency. Remove the dough from the mixer and give it a ball shape, wrap it in the kitchen foil and keep it in the fridge for 20 minutes.
- Rinse the millet under warm running water, then pour it into a heavy-bottomed pot with the coconut milk, the maple syrup, the coconut oil, the scraps of vanilla beans, the grated rind lime, the ginger, the turmeric and a pinch of salt. Simmer over very low heat, stirring occasionally. When the millet will have absorbed almost all the milk and it will have become very soft (it will take 25-30 minutes) remove it from the heat, add the lime juice, the banana cut into slices and blend it with an immersion blender until you obtain a smooth and frothy cream without lumps. If it is too thick, add another 2-4 spoonfuls of milk.
- Roll out the dough left to stand with a rolling pin inserting it between 2 sheets of baking paper, obtaining a round of at least 28 cm in diameter. Then place the dough base in a 24 cm diameter mold covered with baking paper, perforate the bottom with a fork and bake at 180 ° C for 20 minutes or until golden.
- Once cold, stuff the tart with the cream of millet left to cool for a few minutes. Decorate the surface with a handful of pitted cherries, a sprinkling of coconut flakes and some small mint leaf.
