This one takes the cake!
As promised in my last post, I've got the mango raspberry tart recipe for you.... but first a little trip though miniature cake land....
As you know, I've recently been working on a wedding catering job (for a girl who happens to have the same birthday as me :). This was a really fun, creative project, and I must say I was pleased with the finished product.
Besides the pesto stuffed mushies and nori rolls, there were 10 kinds of miniature cakes, and a chocolate peanut butter caramel tart.
Hmm, I think I'll show you using a photo stream since there are so many pics.
Below: Strawberry Lime Mousse Cakes on an almond crust, garnished with half a strawberry (from Just Desserts)
Mango Cream Cakes on a walnut crust with a crystalized ginger slice (recipe below)
Blueberry cheesecakes on an almond crust, garnished with wild blueberries (recipe from Just Desserts)
Coconut Cream Cake: Coconut crust, creamy coconut filling (recipe from my head)
Chocolate Pecan Cake: Pecan crust, rich dark chocolate, pecan garnish (from my head)
Mint Cakes: cacao crust, mint cream, fresh mint leaf (recipe from Just Desserts)
Banana Chocolate Cheesecakes: chocolate nut crust, choco/banana swirled together (from Sweet Gratitude)
Chocolate Vanilla Layer Cakes: chocolate crust, vanilla cheesecake, chocolate cheesecake, vanilla layer, topped with hard dark chocolate and a coconut whipped cream swirl (recipe from my head)
Lemon Raspberry Cheesecakes: on an almond crust, raspberry in the middle and on top (recipe from Sweet Gratitude)
Triple Berry Cheesecake: on a walnut crust, vanilla and berry cheesecake swirled together (recipe here )
Chocolate Peanut Butter Caramel Tart: Chocolate nut crust, caramel, "peanut butter" filling, chocolate sauce, caramel sauce, cashew garnish (recipe in my next book)
OK, I can't help myself, just one more!...a close up of the strawberry and mint cakes.
I made this little tart with leftover filling from the mango cakes - since we've had such a bountiful raspberry crop this summer I decided to paired the two. Mmmm, deliciousness!
Mango Raspberry Tart
Crust:
2 cups nuts of choice
3/4 cup pitted, packed dates
Grind the nuts and dates together in a food processor. Add 1-2 teaspoons of water if the mixture is too dry and crumbly.
Press the mixture into an 8" tart pan, or use mini tart pans.
Filling:
2 cups diced mango
1 1/2 cups cashews
1/4 cup agave
2 tablespoons melted coconut oil
1-2 tbs lemon juice
1/3 cup melted cacao butter
2 cups raspberries
Blend all but the cacao butter, coconut oil, and berries, until smooth and creamy.
Add the cacao butter/oil and blend until completely mixed.
Add the cacao butter/oil and blend until completely mixed.
Evenly spread some of the raspberries over the crust and then smash them down with a fork.
Spread the mango filling over top.
Garnish with the remaining raspberries (and more if needed).
Thats all the cakes for now... always more to come from here though! Have a great rest of the summer!
31 Comments
INCREDIBLE treats, as always!!! I need to hire you for catering :-D
Amazing. Now I'm opening up my Just Desserts e-book and planning some cake making myself. Thank you for the inspiration and as always the incredible recipes.
uh . . . WOW!!
Gorgeous goodies!! Yummy.
Wow, that's a LOT of work! Thanks for the recipes, they look great!!
Absolutely stunning! And to think that it's all as tasty and good for you... Amazing! Look at all those colors! Thank you for the eye candy and recipes.
These are beautiful and absolutely amazing. Your creations never seize to amaze me!
10 kinds of miniature cakes! You are a vegan rockstar, those are AMAZING!<br /><br />I can't wait to buy your next cookbook because that Chocolate Caramel Peanut Butter Swirl looks beautiful, there are no words!!!
WOW, Healthy, you never cease to amaze and tantalize with the gorgeous photos and descriptions! I too can hardly wait till the next book is out!
Ooo wish I had an invite to that party!! All the pictures of your yummy tarts are making my tummy rumble - doing a fast today. I'm going to try your mango tart recipe soon - thanks! ^_^
Wowww!!<br /><br />Love your desserts! You are a genius! =)
Inspired yumminess~ Thank you for sharing your *BRILLIANCE* Will be so excited to get raw cupcake recipes! :-D H
Those photos are worth a thousand words. Where's that reception? I'm planning to crash!
Just amazing desserts and all raw! How do you do it? Could you come over and make all this for me?
Wow, your little tarts look amazingly beautiful and delicious!
That looks lovely. I wish I had time to do something like that. But, I'm not complaining; I'm enjoying spending time with my new addition at the moment. She's finally arrived :-)
Holy cow I just found your blog!!! Thanks to VeggieGirl who steered me over here :) I just became a follower and put you in my googlereader...looks like I'm gonna be drooling alot looking at your food pics!
I want to contact you to ask permission to use your beautiful blueberry sorbet photo in my Blueberry Recipes Book? It is to be published in New Zealand. How can I contact you? Glenis
wow, this all looks amazing, i wish i could be this creative lol. feel free to stop by my site about cleansing and say hello :).<br /><br />http://www.totalcleanseguide.com/
thanks so much for the comments guys! You're all invited to my wedding one day - there will be thousands of these cakes for you to try!! :D<br /><br />eggspert - if you want to leave your email addy in a comment, I will contact you. :)
Outrageous! Beautiful job Heather.
I want to start by saying that you are AMAZING and that I LOVE your recipes (just bought your book, yay and thanks). However, I really want to ask a question - what do you think about ordering say raw cashew "powder" from places like nutsonline.com instead of whole cashews? It is much more economical and saves the time of actually grinding them up since that seems to be the common theme anyway. lol What are your thoughts?
Thank you Philip :)<br /><br />Nicole - Thanks, I hope you enjoy the recipes in the book!!<br />Hmmm... ive never seen cashew powder before. I guess as long as its coming from a decent source its all good... i personally like to see my nuts/seeds in their full form to know what Im getting, and grind myself.
You are truly Rawsome!<br /><br />Magically mouthwatering delights, so wondrouly well presented. <br /><br />Can't wait to taste ...<br /><br />Happy rawk'n rising of the fall.<br /><br />K2
Wow, those little guys look delicious!
Amazing!!! How did you do all of that, did you make some in advance and freeze them -- or did you stand in your kitchen for 36 hours straight with no breaks?:) Thanks for sharing. I'm sure your treats added a lot of joy to the wedding!
That's awesome.. Looks so delicious.. You're a genius girl! Keep posting.
Please, contact me use of your work in Blueberry Recipes book.<br />gthomas@paradise.net.nz for more info.
I just found this awesome raw recipe from nutritionals Rose Cole for an eggnog substitute. I can’t believe how good it is, and it’s sugar-free, dairy-free, and RAW! http://ow.ly/BN0C Just thought I would pass it on.
Wow! Everything looks so colorful and delicious! The tiny sizes are great for portion control too! :)
Oh my god...these look so divine. The colours make it feel like a little girls tea party, so pretty!!!