Last summer I started to play in the kitchen with berries and fresh herbs (you can find my recipe for lemon scented, strawberry, basil scones here) and honestly I found the most amazing bursts of flavour concoctions! I know it seems weird but fresh herbs and berries or fruit really do make the most amazing matches, they seem to complement and bring out the best in each other. This summer I am going to make it my mission to try as many fruit and herb combos as I can, and yes don't worry the ones that work out I will post for you to enjoy too! I think the best cooking comes from trial and error and through pairing what seems like opposite worlds together...as the saying goes "opposites attract", seems that old rule even applies to the foodie world!
What I love most about this recipe is besides being incredibly easy, you could really mix and match the filling with just about any of your favourite berries/fruit or herbs. Raspberry and mint? Strawberry and thyme? Peach and basil? Seriously the options are endless! Plus it is gluten free and refined sugar free so most anyone can enjoy it. You can also keep it completely vegan by switching the honey for maple syrup and butter for coconut oil. How great is that? I love a versatile recipe, you could also switch out the almonds for a completely different nut as well, pecan, walnut, hazelnut.
My bestie and I are going to go going to visit my Momma after Mother’s Day (she lives over on the mainland outside of Vancouver, so we are going to go for the May long weekend so it is a little more extended) and this is definitely going to be on the menu. It would be the perfect Mother’s Day dessert and with a side of flowers you are in the good books!
raspberry basil tart crumble + lemon coconut cream whip
2 ½ cups of fresh raspberries
2 tbsp of chopped fresh basil
2 tbsp of honey
the juice of half a fresh lemon
2 tsp of tapioca starch
crust and crumble
1 ½ cups of rolled oats
1 cup of almond flour
¼ cup of chopped almonds
¼ cup of butter
3 tbsp of honey
1 tsp of baking powder
¼ tsp of salt
coconut cream whip
1 can of coconut cream (chilled in the fridge overnight)
2 tbsp maple syrup
Zest of one lemon
Preheat the oven to 350 degrees
Chop the basil and combine in a bowl with the raspberries and other filling ingredients. Mix gently and set aside.
Finely chop the almonds then add to a medium bowl with the rolled oats, almond flour, baking powder and salt. Add in the honey. Once the honey is combined add in the butter and mix until you get a crumble like consistency, fingers work best here.
You can use either 4 small tart dishes or one 9 inch round tart pan. If using smaller tart dishes take a small handful of crumble mixture and press evenly onto the bottom of the tart dish. If using a 9 inch round tart pan use just over half of the crumble mixture, and press evenly onto the bottom of the pan. Add the raspberries and then top with the remaining crumble mixture. I also sprinkled a little bit of coconut sugar on top.
Bake for 40-45 minutes, until the crumble is golden brown and the raspberry mixture is bubbling.
While the tarts are baking you can make the coconut cream whip.
Empty a can of chilled coconut cream (just the creamy part of the can, leaving the liquid coconut water out) into a mix master, add the lemon zest and maple syrup and whip for 3-5 minutes. You can let this sit back in the fridge again until ready to serve and it will thicken even more. Alternatively you can make this whip the night before you make the tarts if you want it really thick!
Serve with a cup of tea and whipped topping.