During these unprecedented times, when staying at home is of the utmost importance, us here at The AU Review are going to be doing everything we can to help readers live their best lives, indoors.
As with many other media companies who typically focus on getting folks out and about, we’re shifting to adapt to the necessary lock-downs taking place all over the world. One way we’ll be doing so is simply by sharing our favourite recipes.
Over the next few weeks (or months, who knows) we’ll be publishing the cocktail and food recipes that we find most exciting, so that when you aren’t ordering in to support your favourite venues, you’ll know enough to quickly throw together some top-class concoctions.
Cacao, Coconut, Raisin, and Almond Tart
A health-conscious recipe straight from the newly released The Pleasures of Eating Well: Nourishing Favourites, the first cookbook from luxury brand Como Hotels & Resorts, these delicious steps will result in a big, generous Cocao, Coconut, Raisin and Almond Tart. It comes straight from the Como Shambhala kitchen, which has been carefully measured for a dessert rich in nutrients and antioxidants.
Note that this recipe serves 16.
Almond Cacao Tart Shell
- 160g/5½oz (2 cups) Flaked Almonds
- 75g/3oz (½ cup) Raisins
- 2 Tbsp Agave Nectar (G)
- 40g/1½oz (¼ cup) Cacao Butter (G)
- 1 tbsp Organic Palm Sugar (G)
- 1 tbsp Raw Cacao Powder
- 1 Pinch sea salt
Cacao and Coconut Filling
- 125ml (½ cup) Young Coconut Water
- 2 tbsp Agar Agar
- 2 Vanilla Beans (Pods), Split Lengthways and Seeds Scraped Out
- 435g/15oz (3 cups) Young Coconut Meat
- 225g/8oz (1 cup) Sliced Bananas
- 90g/3oz (⅓ cup) Agave Nectar (G)
- 70g/2½oz (⅓ cup) Organic Palm Sugar (G)
- 70g/2½oz (½ cup) Raw Organic Cacao Powder
- 120g/4½oz (¾ cup) Cacao Butter (G)
- 125ml (½ cup) Coconut Oil
Semi-Dried Grape Syrup
- 1kg/2¼LB (6 cups) Seedless Red Grapes
- 150g/5oz (½ cup) Agave Nectar (G)
- 165g/6oz (1 cup) Fresh Red or Black Seedless Grapes
- 160g/5½oz (1 cup) Semi-dried Grapes or Raisins Cacao Beans, Roughly Chopped
- To make the almond cacao tart shell, line a 28cm / 11-inch tart tin (with removeable base) with clingfilm. Place the almonds in a bowl, cover with water and soak for 1 hour.
- Drain the almonds the process with the remaining ingredients in a food processor, using the pulse button until the mixture resembles coarse breadcrumbs. Transfer to a bowl, cover and refrigerate for 30 minutes to firm up slightly.
- Press the mixture into the base and sides of the prepared tart tin until 4mm / ¼-inch thick. Dehydrate for 3 hours on 48°C/118°F. Alternatively, dry in an oven heated on its lowest setting.
- To make the cacao and coconut filling, combine the young coconut water and agar agar n a small saucepan in a small saucepan and bring to boil, whisking well.
- Transfer to a blender, adding the scraped seeds of vanilla beans.
- Add the remaining ingredients and blend until mixture is smooth and emulsified.
- Fill the tart shell, cover and refrigerate for 4-6 hours, or until set.
- To make the demi-dried grape syrup, wash the grapes and remove the stems.
- Place the grapes on a dehydrator and dry at 48ºC/118ºF for 18-20 hours, or until semi-dried.
- Combine 160g/5¼oz (1 cup) of semi-dried grapes with the nectar and store in a glass jar.
- Reserve the extra semi-dried grapes.
- To serve, place a slice of the tart on a serving plate, slice the black grapes into rounds and scatter over the tart.
- Spoon over the semi-dried grape syrup, then top with crushed cacao beans and the extra semi-dried grapes.