Hello November! I see your signs. The air is crisp, the days are shorter and much darker and the leaves have fallen to the ground. Wow, I wanted to linger much longer in a much warmer and brighter October but suddenly here you are.
I tend to have more affinity to October than November or even December as I get to celebrate my wedding anniversary on the 30th of this month. This year, it's the 21st. Yay, I'm so thankful that my husband and I both feel joyful towards this occasion! Two imperfect people coming together is not easy but there's hope in becoming true friends and in having a relationship that gets better over time.
We had a simple celebration this year. A date at one of our favourite Chinese restaurants in our area this Saturday night. Steamed veggie dumplings, stir-fried baby bokchoy and Singapore noodles are awesome comfort foods for me - especially when it's raining. Then there's the question on the dessert. I sometimes try store-bought ones but personally, there's nothing like homemade dessert! And so as always, I made one. "Nutella Tart." Quick and easy. No baking, no freezing and no high-speed blending required either. Not as complicated as making a raw cheesecake. I thought of sharing the recipe since I know there are many busy career women and moms like me who don't have a lot of time in the kitchen.
Nutella & Apple Tart
Crust:
1 1/2 cups raw almonds
6 Medjool dates, pitted
1 1/2 - 2 Tbsp. water
In a food processor, pulse the almonds and dates. Slowly add a bit of water and continue pulsing until the mixture turns sticky. If your dates are dry, you may have to use all the water. When ready, transfer and press into two 4.75" mini tart pans or if you don't have them, you can also use a pie pan or a bigger size tart pan. Make sure to cover the sides as well. When done, place them in the fridge while you prepare the filling. This photo on my Instagram page shows when the crust were just done.
Filling:
2 cups hazelnut butter
6 Tbsp. cacao powder
4 -5 Tbsp. Maple syrup
pinch of salt
1/4 tsp. ground vanilla
In a bowl, mix the hazelnut butter, cacao powder and maple syrup until they are fully incorporated. Adjust the taste. Take the pans out from the fridge and place the filling over the crust smoothing the top by using a spoon or for best results, an angled spatula. Add your fruit toppings and put it back into the fridge to set for approximately 30 minutes. It's easier to cut them this way.
Topping:
1 small Fuji apple, cored and sliced paper thin (best by using a mandolin) or your choice of fruit.
Mix the apple with 1 Tbsp. of lemon juice. The apples will soften with the addition of the lemon and will not be a challenge when you cut and serve the tart.
Suggestions:
This tart is great with figs or different types of berries. See this sample of one I made on our Thanksgiving celebration.
Here are some November images from our neighbourhood.
" Every good and perfect gift is from above, coming down from the Father of the heavenly lights, who does not change like shifting shadows." James 1:17
I'm thinking a lot about this Scripture lately. I am humbled. I am grateful. My prayer is that I do not forget it or get sidetracked and take it for granted. Happy November!
Warmly,
Lina
