Cape Gooseberry, Labneh & Lemon Verbena Tart

I wanted something with an emphatic tang rather than a delicate flavour of the cape gooseberries and this beauty is the newest addition to my repertoire. It is not dauntingly difficult, the flavours are anything but subtle and the colour, might I add, is splendidly celebratory.

What you will need – (for 1 x 9 inch tart)

For crust:

  • Oat flour – 1 1/2 cup 
  • Almond meal – 1/2 cup almond meal (sub with whole wheat/millet flour)
  • Baking powder – 1 teaspoon
  • Salt – 1/2 teaspoon
  • Butter – 60g (sub with 45ml light Olive oil)
  • Brown Sugar – 2 tablespoon
  • Water – 1-2 tablespoon

For filling:

  • Cape gooseberries – 300g (approx 3 cups), dehusked
  • Castor sugar – 1/3 cup (sub with golden or granulated sugar)
  • Fresh Lemon Verbena – 6 leaves, if using dried ones, use 12-14 leaves (sub with 1 tbsp lemon zest)
  • Lemon juice – 3 tablespoon
  • Salt – 1/4 teaspoon
  • Cornstarch – 1 tablespoon, dissolved in 1/4 cup water
  • Labneh – 500g (sub with greek or plant-based yoghurt)

For topping: (optional)

  • Fresh Cape Gooseberries – 10-15
  • Lime slices
  • A handful of fresh Cranberries
Method –
  • Preheat oven to 180°C.
  • To make the crust, add oat flour, almond meal, baking powder, salt, brown sugar and olive oil to a food processor. Pulse for 5-6 seconds. Now add 1 tablespoon water and pulse again. The mixture will be moist and have a coarse rubble-like texture. Use your hands to bring it together into a malleable soft ball. Add more water if needed.
  • Grease a tart tin with oil, place the dough in the centre. Firmly press into the bottom and up the sides of tart tin. Make sure its evenly spread out and the walls are the same thickness throughout.
  • Bake for 18-20 mins or until the edges are lightly golden. Do NOT over-bake. Gluten-free crusts do not signal doneness by turning a gorgeous golden. I wouldn’t recommend baking the crust for longer than 25 mins.
  • Rest on a cooling rack.
  • In a large, heavy saucepan, add cape gooseberries, lemon verbena leaves, sugar, lemon juice and salt. Cook on medium heat for 5 mins. Once the berries soften, use a wooden spoon or spatula to lightly crush them. Add cornflour slurry and cook for another 3 mins or until lightly thickened.
  • Set aside to cool slightly.
  • Add the mix to a blender and make a fine puree.
  • Whisk labneh until soft and fluffy, add in the prepared fruit puree and fold to combine.
  • Pour the mixture into the tart shell and smooth the surface. Refrigerate until firm, about 2 hours.
  • Once the tart is set, top with fresh berries, few mint leaves or mustard microgreens and serve.

Storage notes –

Keeps well in the refrigerator for 3-4 days.

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram. Use #theslowkitchen on your posts!

Passionfruit Orange Tart

This is my disc of winter sunshine on a plate, and it tastes like it too. The uncompromisingly tart flavour of passionfruit shines bright with the nutty curry leaf crust perfectly countering its intense fragrance. And the cranberry topping turns it into an absolute dazzler. I know the flavours sound rather bold here but I wouldn’t have it any other way.

And here’s the deal: if pastry making or rolling scares you in the slightest, or like me, you’re too lazy to do it, this tart is for you. There is pitifully little work to be done to make this tart crust that meets all contemporary culinary strictures. This soft pliable dough is to be pressed into the tin using your fingers and takes the rolling out of question.

What you will need – (for 1 x 9 inch tart)

For crust:

  • Oat flour – 1 1/2 cup 
  • Almond meal – 1/2 cup almond meal
  • Baking powder – 1 teaspoon
  • Salt – 1/2 teaspoon
  • Light Olive oil – 3 tablespoon (45ml)
  • Brown Sugar – 2 tablespoon
  • Curry Leaf – 8-10, stalks removed
  • Water – 1-2 tablespoon

For filling:

  • Passionfruit pulp – 1 1/2 cup, (about 12-15 passionfruits) 
  • Orange juice – 1/2 cup, (approx 1 whole orange)
  • Zest of 1 whole orange (approx 2 tablespoon)
  • Maple syrup/honey – 60ml (1/4 cup), adjust to taste
  • Coconut Cream – 220 ml (a little over 1 cup)
  • Agar agar powder – 3 teaspoon

For topping:

  • Cranberries – 100g (fresh or frozen)
  • Sugar – 2 tablespoon
  • Lime juice – 1 tablespoon
  • Salt – 1/4 teaspoon
  • Cornstarch – 1.5 teaspoon, dissolved in 1/4 cup water
Method –
  • Preheat oven to 180°C.
  • To make the crust, grind curry leaves to a powder like consistency in a spice grinder. (If using a normal grinder, blitz with sugar to help incorporate evenly). Add oat flour, almond meal, baking powder, salt, brown sugar, curry leaf powder and olive oil to a food processor. Pulse for 5-6 seconds. Now add 1 tablespoon water and pulse again. The mixture will be moist and have a coarse rubble-like texture. Use your hands to bring it together into a malleable soft ball. Add more water if needed.
  • Grease a tart tin with oil, place the dough in the centre. Firmly press into the bottom and up the sides of tart tin. Make sure its evenly spread out and the walls are the same thickness throughout.
  • Bake for 18-20 mins or until the edges are lightly golden.
  • Rest on a cooling rack.
  • Meanwhile, to prepare the filling, add passion fruit pulp into a blender and blitz for no more than 8-10 seconds. Rest a fine mesh sieve over a small bowl and pour the passion fruit into the sieve. Use a spatula to press all the juice out.
  • In a saucepan, add passionfruit juice, orange juice, orange zest and coconut cream to a boil. Reduce heat to low and cook for 6 mins, stirring constantly. Add agar-agar powder, stir until completely dissolved, about 2-3 mins. Now add honey/maple syrup, stir to combine. Taste the filling and adjust sweetness if needed. Turn off the heat and allow mixture to cool slightly.
  • Pour mixture into the tart crust and set in the fridge to set for at least 5 hours.
  • Meanwhile, prepare the cranberry topping by adding cranberries, sugar, lime juice and salt into a pan on medium heat. As the sugar begins to liquify, use a wooden spoon or spatula to lightly squish the berries. After 2 mins, add cornstarch slurry to this, stir and reduce heat to low. Cook for another 2 mins till the mix has thickened to a jammy consistency.
  • Once the tart is set, spoon over the cranberry topping, garnish with toasted coconut (optional) and serve.

Storage notes –

Keeps well in the refrigerator for 3-4 days.

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram. Use #theslowkitchen on your posts!

Vegan Chocolate chip muffins

Baking is my therapeutic answer to all boredom and anxiety related troubles. If this lockdown is making your kids restless, this is a great activity to get them involved in. This simple recipe requires only a few ingredients and is ready in under 30 mins.

These are made with oat flour and are gluten-free. Peanut butter is the only fat in this recipe and is easily replaceable with coconut or sunflower oil. These delicious muffins are great for breakfast or for an afternoon snack.

What you will need –
  1. Ripe bananas – 3 (or 4 if they’re small)
  2. Vegan egg (1 tbsp flaxseed powder mixed with 2.5 tbsp water)
  3. Coconut/brown sugar – 1/2 cup 
  4. Peanut butter – 1/2 cup
  5. Plant milk (almond or oat) – 1/4 cup
  6. Vanilla extract – 1 tsp 
  7. Oat flour – 1 3/4 cups
  8. Baking soda – 1 tsp 
  9. Baking powder – 1 tsp 
  10. Salt – 1/4 tsp 
  11. 1 cup dark/semi-sweet chocolate chips
Method –
  • Preheat the oven to 180°C.
  • Make vegan egg by mixing ground flaxseed and water. Set aside to thicken for 5 mins.
  • Meanwhile, mash bananas in a large bowl.
  • Add peanut butter, flax-egg, sugar, plant milk and vanilla extract. Whisk to combine.
  • Sieve oat flour, salt, baking powder and baking soda into a large bowl.
  • Add dry ingredients to the bowl of wet ingredients a little at a time. Whisk till fully incorporated.
  • Fold in the chocolate chips. (or try dried cranberries/raisins/fresh blueberries for a fun variation)
  • Lightly grease 12 muffin cups, divide and add batter to each and bake at 180°C for 25 minutes or till a toothpick inserted in the middle comes out clean.

If you make this recipe, you know the drill: Let me know!

Take a picture and tag it #theslowkitchen on Instagram so I can see!