The main feature in this week’s new recipe is delicious chai soaked fruit. It’s one of the simplest and most versatile sweet creations, and makes the perfect recipe on its own. You could serve it on a delicious stack of buckwheat pancakes, over ice cream for a quick and easy dessert, or as I have created here today; on a mascarpone tart with a crunchy oat crust. Yum!
I have used some of my favourite dried fruits; prunes, turkish apricots, wild figs, raisins, etc, but feel free to use any kind of dried fruit you like. I do recommend buying organic where possible or at least preservative free. Not only is it better for you, but you will taste the difference!
Enjoy the recipe!
PS: I’m super excited to be flying out to California next week with Curtis Stone and Visit California, for a trip around Santa Barbara, Los Angeles and Temecula! We’ll be visiting some of Curtis Stone’s favourite places and dine at two of his California “Dreams” restaurants, 'Maude' and the newly opened 'Gwen'. If you’re on SNAPCHAT join me for a bit of fun and a behind the scenes look at the trip! My username is: gatherandfeast
Props I used in this post:
Serving Plates: Bridget Bodenham
Ingredients Bowls: Mud + Marmoset Found
Small Wooden Spoon: Country Road
Napkin: MUJI
Ingredients
RSF 
1 hr (plus soaking time) 
8-10 Chai Soaked Fruit
- ½ cup dried wild figs
- 1 cup prunes
- ¾ cup dried turkish apricots
- ¼ cup raisins
- ¼ cup currants
- 1 tsp vanilla powder or extract
- 4 cups very strong chai tea
- ¼ cup cointreau (optional)
- ¼ cup coconut sugar
Oat Crust Tart
- 1¼ cups rolled oats
- 1½ cup spelt flour
- ½ cup coconut sugar
- 1 tsp vanilla powder or extract
- ½ tsp flaked sea salt
- 130g cold butter, chopped
- 1 egg
Vanilla & Orange Mascarpone
- 750g mascarpone
- 1 tsp vanilla powder or extract
- ⅓ cup coconut sugar
- Zest of 2 oranges
Method
Chai Soaked Fruit
- Place the fruit and vanilla in a medium sized mixing bowl and pour in the strong chai tea. I like to soak mine for a good few hours. If you are strapped for time, I would recommend at least an hour of soaking to allow the flavour to work into the fruit. You could even soak them overnight for maximum flavour.
- Now drain most of the tea, keeping about ½ cup of tea liquid in with the fruit.
- Add the ¼ cup coconut sugar and mix well.
- Add the cointreau (if you are using it), mix well then set aside.
Oat Crust Tart
- Pre-heat your oven to 180 degrees celcius.
- Place the rolled oats, spelt flour, coconut sugar, vanilla and sea salt into a large mixing bowl.
- Add the chopped butter and blend in with your fingertips.
- Mix in the egg and mix well until a sticky dough forms.
- Next press the dough into a lightly greased tart tin.
- Place the tin into the oven and bake for about 30 minutes until golden brown.
- Set aside to cool.
Vanilla & Orange Mascarpone
- Mix the mascarpone, vanilla, coconut sugar and orange zest together and set aside.
To Assemble
- Spoon the mascarpone into the cooled tart case and then place the soaked fruit over the mascarpone. Serve and enjoy!
Free Resources
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