Although the almond flour tart shell makes for a great base, it’s the walnut cream filling that gets top mark in this recipe. I will never get tired of seeing the shocked look on someones face when I tell them that the delicious creamy cheesecake/ice cream/soup/icing they are devouring is completely dairy free and made with soaked nuts. I normally use cashews or macadamia nuts, but for this filling I wanted an earthier flavour so I chose walnuts. The soaked walnuts are blended with a combination of basil, garlic and nutritional yeast to create a deliciously creamy mixture that is packed with flavour.
If you are not following a grain free diet then you can use any kind of savoury tart shell you prefer, and to make this even more versatile, you could even turn this into a bruschetta, topping lightly grilled bread with the walnut cream and roasted tomatoes. So easy! You can use store bought sundried tomatoes as well but I prefer to quickly roast cherry tomatoes in the oven so they are still soft and juicy.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
- 2 cups Almond Flour
- 2 tbsp nutritional yeast (or parmesan for SCD)
- 1 egg
- 1 tbsp olive oil
- 2 cups walnuts soaked overnight
- 1/4 cup almond milk
- 1/3 cup nutritional yeast (or parmesan for SCD)
- 1 clove garlic
- 1/4 tsp salt
- 1/3 cup basil
- 12 cherry tomatoes
- 1 tbsp olive oil
- pinch of salt
- 1/4 cup chopped fresh basil
Preheat the oven to 225 degrees Celsius (430 degrees Fahrenheit)
Slice into each of the cherry tomatoes and squeeze gently to remove the liquid and seeds
Toss the cherry tomatoes in olive oil, sprinkle with salt and lay out evenly on a baking sheet.
Bake for approximately 20 minutes, flipping if they begin to brown. They should be tender but not completely crisp. Allow to cool
Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit)
In an electric mixer combine the ingredients for the tart shell and blend until a ball is formed.
Place the dough between two pieces of parchment paper and roll out, you may need to use your fingers if holes form (try to make the dough as thin as possible). Using a knife or cookie cuter cut out circles slightly larger then the mini muffin cups.
Place each circle of dough in a muffin cup and make sure to press firmly down on the center so the dough moulds into the cup.
Put the muffin tray in the oven and bake for 10 minutes or until the tart shells begin to turn golden in colour. Once cooked remove from the oven and allow to cool
Place the soaked walnuts, almond milk and garlic in a food processor and blend until the nuts are completely smooth. Add in the nutritional yeast, salt and basil and pulse. You may need to add a touch more almond milk if the mixture is too thick and hard to blend.
Fill each tart shell with a spoonful of the walnut cream, sprinkle with chopped basil and then top with a roasted tomato. Season with salt and pepper before serving