Persimmon and Tahini Tart

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Looking for a healthy dessert that’s naturally sweet and irresistibly delicious? 🍮💚
This Persimmon and Tahini Tart features a quinoa base topped with a creamy blend of banana, persimmon, and pumpkin puree. Packed with nutrients and free from refined sugar, it’s a guilt-free treat you’ll love! Perfect for plant-based diets and anyone who craves wholesome indulgence. 🌟

PREPARATION:

15 minutes

COOKING:

15 dakika

PORTION:

8 porsiyon

Ingredients

Base:

• 2 cups puffed quinoa or amaranth

• 1/2 cup apple juice concentrate

• 1/2 cup tahini

Topping:

• 1 ripe banana

• 1 ripe persimmon

• 4 tbsp roasted pumpkin puree

• 3 tsp fermented cashew yogurt

• 2 tbsp apple juice concentrate

Garnish:

• Sliced almonds

• Ground cinnamon

Preparation

1. Prepare the Base:

• Preheat the oven to 180°C (fan setting).

• Mix puffed quinoa (or amaranth), tahini, and apple juice concentrate in a bowl until it forms a dough-like consistency.

• Press the mixture into a tart mold or baking pan to form an even base.

• Bake for 15 minutes or until the surface is golden brown.

• Remove from the oven and let it cool completely.

2. Prepare the Topping:

• Blend the banana, persimmon, and pumpkin puree until smooth in a blender.

• Add cashew yogurt and apple juice concentrate, and mix well.

• Transfer the mixture to a saucepan and gently simmer for a few minutes to thicken. Allow it to cool slightly.

3. Assemble the Tart:

• Pour the cooled topping mixture over the baked base, spreading it evenly.

• Place the tart in the fridge and chill for at least 1 hour to set.

4. Garnish:

• Sprinkle with sliced almonds and ground cinnamon before serving.

5. Serve:

• Slice and enjoy this nutritious, naturally sweet dessert! Perfect for guilt-free indulgence. • You can use puffed quinoa or amaranth interchangeably. If unavailable, any puffed grain can work as a substitute.

• If you don’t have a tart mold, you can shape the base directly on parchment paper.