Elder, ‘the witches tree’, has been used medicinally for 1000’s of years to deal with flu, colds and different situations and it continues to play a component in trendy natural medication. Simply going out to choose the flowers or berries is therapeutic in itself. They’re plentiful, straightforward to establish and fantastically scented – making them excellent on this delicate and tasteful dessert.
The bottom of this torte is made with dried apricots and flaked grains, which counterpoint the candy vanilla-flavoured white chocolate and delicate aroma of the elderflowers. You probably have any base left over, roll it into balls and eat as a choose me up snack in a while. Retailer in a sealed container.
The presentation of this tart is impressed by one in all chef Bertrand Grebaut’s desserts at his restaurant Septime in Paris. Simplicity and a deep sense of respect for his or her substances is obvious all through their menu, which is what makes it one in all my favourites. There’s a clear drive – at Septime and amongst among the greatest eating places on this planet – for a extra actual meals type that goals to carry us, the eater, nearer to nature and the origin of our meals. It is a million miles from the frilly meals of yesteryear and one thing I attempt to emulate inside my very own delicacies.
Further virgin olive oil, for greasing
100g blended nuts (e.g. Brazil nuts, hazelnuts, walnuts)
50g flaked grains (e.g. buckwheat, oat, spelt)
150g unsulphured dried apricots
10g puffed millet, amaranth or rice
200g good-quality white chocolate, chopped
300g natural licensed silken tofu
1 tbsp chia seeds, floor in a pestle and mortar or spice grinder
Elderflowers (and/or edible flowers), to embellish
4 x 8–10cm tart tins or 1 x 23cm tart tin
1 Grease the tart tin(s) and line with unbleached parchment paper.
2 To make the bottom, pulse-blend the blended nuts in a meals processor to tough items. Add the flaked grains, apricots and a couple of tablespoons water and mix to a tough paste. Prove the combination onto your work floor and knead within the puffed grains. Roll out the pastry to about 5mm thick, then switch to and line your tart tin(s).
3 To make the topping, soften the white chocolate in a heatproof bowl set over a pan of scorching, however not boiling, water. Pour the tofu right into a meals processor, adopted by the melted chocolate and floor chia seeds. Pulse-blend till easy. Pour into the tart base(s) and refrigerate for a few hours till set.
4 Serve the tart or tarts embellished with a number of particular person flowers.
Discover Tom’s interview on zero-waste cooking within the October concern of wholesome, out 18 September.