I wrote about the book The Green Kitchen – Vegetarian Everyday before, based on the immensely popular site Green Kitchen Stories. The Scandinavian David en Luise always inspire with their amazing photography and vegetarian recipes. I love their sweet dishes the most and recently made two recipes of this successful duo.
The frozen strawberry cheesecake from their book seemed like a great cool dessert for a warm spring day. But wouldn’t my fresh raspberries also taste delicious in that wild berry tart from the Green Kitchen Desserts App? I decided to make them both, but chose for mini versions. The result? Great little tarts!
The frozen mini cheesecakes reminded me of a regular cheesecake, but with a fresh filling similar to frozen yogurt. I used mixed nuts instead of sunflowers for the crust and that turned out to be delicious. Raspberries instead of strawberries worked great as well. Luise and David suggest letting the cheesecake thaw 20 minutes before serving, but my smaller cakes thawed a bit quicker. No problem at all, just make sure to serve them soon.
I chose to make the wild berry tart with raspberries and blueberries, and I put some fresh strawberries on top. The crust with oats seemed a bit plain at first, but that immediately changed after adding the fruit. A lovely fruity and satisfying tart this is. And even cuter in this mini version!
Check out the recipe for the mini frozen cheesecakes below. For the wild berry tart, visit the original post on The Green Kitchen. (note: I made six small tarts using the original recipe and baked them 10 minutes shorter than the large one).
Serves 4-6
INGREDIENTS
2 ½ cups (300 grams) sunflower seeds
12 fresh medjool dates, pitted
2 tablespoons coconut oil
½ teaspoon sea salt
2 cups (300 grams) fresh raspberries
juice of ½ a lemon
½ cup (120 ml) clear honey or agave syrup
2 cups (500 grams) quark or Greek yoghurt or mascarpone
optional: extra raspberries and edible flowers to serve
extra: 4 to 6 small tart pans (amount is depending on their size), lined with baking paper
INSTRUCTIONS
1. Toast the sunflower seeds in a frying pan on low heat. Cool for a few minutes before putting them into a food processor or blender together with the hemp seeds.
2. Pulse for about 20 seconds. The seeds should be chopped but not powdered.
3. Add the dates, coconut oil and salt and process until the mixture comes together to a sticky crust. Put the mixture into 4 to 6 small tart pans and flatten it out. Chill in the fridge while you prepare the filling.
4. Puree the raspberries, lemon juice and honey in a food processor or blender, pour into a large bowl and add the quark. Mix well. Pour the mixture on top of the crust in the cake tin and put it in the freezer for about 1,5 hours. You can keep it in the freezer for a few days but you will need to let it thaw for about 20 minutes before serving.
5. Top the cake with raspberries and maybe a couple of flowers. Serve immediately.
