These olive oil tarts are an easy and delicious dessert recipe that looks as good as it tastes.


Ingredients (makes 8 Tarts)

  • 2 1/2 cups Plain Flour
  • 2 Tablespoons Caster Sugar
  • 1 cup Olive Oil
  • 1 Tablespoon Almond Milk
  • 1 cup Raw Cashews - soaked for about 2 hours in water
  • 1 Tablespoon Maple Syrup
  • 1/2 Teaspoon Vanilla Essence
  • 1 can Pitted Black Cherries

Method

  1. Preheat the oven to 180 degrees. For the Pastry: Pulse the flower, sugar, oil and milk together in a kitchen whizz. Be warned this is not a roll out pastry and it will be very moist and crumbly. It will almost resemble a wet cookie dough. (When I first saw it I thought - oh bugger I need to try another recipe - but rather than waste it I thought I would continue and I am so glad I did). As long as the mixture holds together when you press it, it is of the right consistency.
  2. Press pastry into each tart case until evenly distributed. Line with some baking paper and pie weights and cook in 180 degree oven for 30 minutes or so.
  3. For the cashew cream: Put soaked drained cashews, maple syrup and vanilla essence into vitamiser and add 1/4 - 3/4 cup water and vitamise until smooth and desired consistency of thickened cream.
  4. For the cherry glaze, drain the syrup from the cherries and heat in saucepan over medium heat until syrup reduces and resembles a glaze.
  5. To assemble: Wait until the pastry shells are cold and fill with cashew cream. Top with cherries, garnish with cherry glaze.

Notes... I have always loved France and French food. The decadence of the country is so appealing. When I became vegan there were so many things I craved and a flaky buttery pastry was one of them. These tarts are Paris in a mouthful. They could be used with any type of filling as well though definitely try this version for a beautifully light dessert.

  • These look amazing! A perfect afternoon treat.

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  • This sounds interesting, I haven’t tried to make anything like this before, I like a new challenge :)

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  • I’ve recently come across cashew cream and I’m a huge fan!

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  • Thank you for this recipe and the hints too. Handy to know you have not stuffed up something by being told what it will be like. These will go down get next weekend for my son’s 32nd which is an afternoon tea. Yeah I think that is strange too.

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  • How interesting! This looks delicious

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  • These look DELISH!!! Thanks for the tip about the pastry, I would probably think I’d stuffed it up too :p

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  • Yum, sounds like a delicious tart.

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  • Cannot wait to give this recipe a go.

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  • cheers for posting. it is very impressive to look at and no doubt, delicious!


    • One of my favourite desserts! Always a bit of a show stopper!!

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  • Yum, these sound a look amazing. Thanks for sharing.

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  • This is so unique. I love your choice of ingredients. I pinned it and I want to try it!! :-)

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  • Another olive oil recipe Lara and this ones looks and sounds as decadent as before. Yumm…of to print this out so I can give it a whirl. Thanks for your delicious treats that my mouth loves to eat.

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  • This looks delicious. I have never tried olive oil pastry but it looks just as crumbly as a butter pastry, yum!

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  • A beautiful dessert; thanks for sharing!.

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  • I will try these next time I have my vegan friend over – thanks.


    • There is nothing better than the excitement of a vegan when you make them something they can eat and that is delicIous as well!

    Reply

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