When it comes to desserts I sit firmly in the choc-nut camp. Presented with a choice of options I’m immediately drawn to anything containing chocolate or nuts. If both feature in the same dessert then the chance of me choosing anything else is non-existent.
But one recent Sunday I had a strange urge to make a cheesecake. Perhaps it was because I had open tubs of ricotta and cottage cheese that desperately needed to be used. Or perhaps Donna Hay prompted me – with her cheesecake tart recipe in a magazine I’d read that morning. For those of you not familiar with Donna Hay check out Sharing The Food We Love where, only yesterday, fellow food blogger Leah perfectly summarised Donna Hay’s background. So armed with my ricotta, cottage cheese and magazine clipping I quickly went about devising how I could adapt Donna’s tarts to be not just guilt free but saintly.
The saintly-ness you see here comes from the omega 3 packed base (flaxseeds and walnuts), the sugar free filling and generous dose of protein from the cheese and egg. This recipe makes 4 small individual serving tarts. My tart tins are 12cm in diameter and 2cm in height but you could also use slightly smaller ones.
- 40g flax seeds
- 40g rolled oats
- 80g walnuts (or almond meal)
- 50g butter
- 1/4 tsp ground ginger
- 125g quark or cottage cheese
- 100g ricotta
- 1/4 tsp vanilla essence
- 1 tbsp honey or maple syrup (optional)
- 1 egg
- 1/4 tsp cinnamon
- Ground the flaxseeds, walnuts and oats into a course powder. Add the room temperature butter and dried ginger and process in a food processor.
- Transfer the soft mixture evenly into 4 small, pre-greased tart tins. Press it firmly and evenly into the base and sides of each tin. Then place in the fridge for 30 minutes.
- In the meantime combine the cheeses in a food processor or electric mixture and beat for a few minutes. Gradually add the egg and continue to process. Add the honey and vanilla essence and mix again.
- Remove the bases from the fridge and carefully add a quarter of the cheese mixture into each base.
- Cook for 20 minutes in an oven that’s been pre-heated to 150C. The tarts are ready when firm to touch.
- Once cooled slightly transfer the tarts to the fridge to set for at least 2 hours.
- Sprinkle each tart with cinnamon to serve (ideally on the same day the tarts are made).
I almost forgot to mention – I’m sharing this recipe as my contribution to the party at Fiesta Friday….head over to the site and check out all of this week’s delicious contributions.
Laura (Feast Wisely)
You may also like:
- Banana Veggie muffins (GF)
- Carrot cake (or muffins)
- Chocolate-oat cookies with no added sugar
- Rhubarb crumble, with only 4 ingredients
- Strawberry & cherry muffins (GF)
- Tiramisu – with extra chocolate (& no added sugar)