Glee - gan Seed and Fruit Tart
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
CrustCrust3/4 cup white rice flour3/4 cup brown rice flour1/2 cup sweet rice flour2/3 cup tapioca flour1/3 cup potato starch (not flour) 1/4 cup arrowroot starch1/2 tsp guar gum1/2 tsp salt4.4 oz shortening1/2 tbsp orange extract1 1/2 tbsp rice vinegar4 1/2 tbsp cold waterFilling1/2 cup water1/4 cup raw, red quinoa, rinsed well2 oz dates, chopped2 oz sultana raisins8 oz poppyseeds 1 oz black sesame seeds5 oz dark brown sugar2 tbsp agave nectar3/4 cup plain soymilk2 tbsp tapioca starch3 tbsp cold water1 tbsp vanilla
Crust
In a large bowl, whisk together flours, starches, guar gum and salt.
Cut in shortening until a coarse-meal texture forms, then add extract and vinegar and stir in.
Add water a little at a time, stirring just to form a ball of dough.
Divide dough into two parts - one 2/3 of the dough, the other the remaining 1/3. Wrap the smaller portion in plastic and chill.
Roll out the remaining dough between sheets of greased wax paper and fit into a lightly greased 10" pie plate. Place into the fridge while preparing the filling.
Filling
In a small saucepan, bring water to a boil.
Add quinoa, dates and raisins, reduce heat and cover.
Cook on medium-low heat for 10 minutes, then add poppyseeds, re-cover and cook another 10 minutes.
Pour into a food processor or blender, add sesame seeds, brown sugar, agave nectar and soymilk. Puree until dates are completely smooth and mixture is thick.
In a small dish, combine tapioca starch, water and vanilla, whisking smooth.
Pour into the blender mixture and pulse to blend in.
Pour into the chilled pie crust, smoothing the top.
Assembly
Preheat oven to 350F and place a rack in the bottom third of the oven.
Roll out remaining pastry dough into a rough rectangle and cut thin strips.
Arrange strips of dough in parallell lines across the filling, pressing to the edges to seal on.
Bake 1 hour 15 minutes on the bottom shelf. Chill completely before cutting.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
In a large bowl, whisk together flours, starches, guar gum and salt.
Cut in shortening until a coarse-meal texture forms, then add extract and vinegar and stir in.
Add water a little at a time, stirring just to form a ball of dough.
Divide dough into two parts - one 2/3 of the dough, the other the remaining 1/3. Wrap the smaller portion in plastic and chill.
Roll out the remaining dough between sheets of greased wax paper and fit into a lightly greased 10" pie plate. Place into the fridge while preparing the filling.
Filling
In a small saucepan, bring water to a boil.
Add quinoa, dates and raisins, reduce heat and cover.
Cook on medium-low heat for 10 minutes, then add poppyseeds, re-cover and cook another 10 minutes.
Pour into a food processor or blender, add sesame seeds, brown sugar, agave nectar and soymilk. Puree until dates are completely smooth and mixture is thick.
In a small dish, combine tapioca starch, water and vanilla, whisking smooth.
Pour into the blender mixture and pulse to blend in.
Pour into the chilled pie crust, smoothing the top.
Assembly
Preheat oven to 350F and place a rack in the bottom third of the oven.
Roll out remaining pastry dough into a rough rectangle and cut thin strips.
Arrange strips of dough in parallell lines across the filling, pressing to the edges to seal on.
Bake 1 hour 15 minutes on the bottom shelf. Chill completely before cutting.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 464.5
- Total Fat: 21.3 g
- Cholesterol: 5.8 mg
- Sodium: 18.5 mg
- Total Carbs: 67.9 g
- Dietary Fiber: 4.6 g
- Protein: 7.0 g
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