Cashew, apple and redcurrant tart

Cashew, apple and redcurrant tart

My Organic Alnatura Recipes
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Source: Alnatura, photographer: Viscom Fotografie


For 1 spring form tin (ø 26 cm)
g Alnatura dates
tsp Alnatura ground Bourbon vanilla
g Alnatura almonds
g Alnatura cashew nuts
g Alnatura sesame
Alnatura oil for frying
jars of Alnatura apple puree with redcurrants
heaped tsp agar-agar

Finely chop the dates and blend to a fine paste with the Bourbon vanilla in a blender.

Finely grind the almonds and cashews and add to the date paste with the sesame.

Mix to a firm, smooth consistency.

Line the bottom of the spring form tin with baking paper, brush the edge with a little oil.

With wet hands, press the dough evenly into the tin, first forming an edge about 2 cm high and gradually smoothing towards the middle.

Bring the apple puree with redcurrants and the agar-agar to the boil, stirring, and simmer for 1/2 minute.

Pour over the dough while still hot and leave to cool for 30 minutes.

Chill in the fridge for at least 4 hours. Carefully release from the tin using a flat knife.

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