Spring Tartlets with Quinoa Crust

Those tartlets have a strawberry, raspberry and red currant creamy filling. So sweet and refreshing! The crust is made with almond flour and quinoa flakes.
For the crust
  • 260 grams almond flour
  • 30 grams quinoa flakes
  • 5 Medjooles dates, pitted
  • 1 tsp vanilla bean paste
  • 3 tsp cocount oil, melted
  • 1/2 tsp pink salt
For the berry compote
  • 200 grams rasberries
  • 150 grams strawberries
  • 150 grams red currant
  • 3 tbsp pure maple syrup
  • 2 tsp lemon juice
For the filling
  • 300 grams berry compote
  • 100 grams full fat cocount milk
  • 100ml dairy free milk
  • 3 tbsp agave
  • 2 tsp corn starch
  • 1 tsb agar agar powder
Make the crust
  1. perheat oven  to 170 degrees.
  2. Place the almond flour, quinoa flakes, dates, cocount oil, vanilla and salt into a food processor.
  3. Pulse severval times until the mixture resemples wet stand. It will be a bit sticky.
  4. Press the mixture firmly into a lightly greased tart pan.
  5. Poke some holes into the bottom of the crust with a fork.
  6. Bake for 8-10 minutes until fragrant.
  7. Remove and cool completely.
Make the berry compote
  1. Add the berries, maple syrup and lemon juice to a medium size pot set over high heat.
  2. Bring the mixture to a boil, once boiling use a fork to break down and mashe the berries. Contiune to cook for 10 minutes or until the jam has reduced and thickened by 1/3.
  3. Remove from the heat and let cool.
Make the filling
  1. Place the berry compote, cocount milk, dairy free milk and agave in a food processor and blend until completetly smooth.
  2. Place the mixture into a medium saucepan, add agar agar and corn starch and whisk until well combined.
  3. Heat over medium-high and bring to a brief boil, stirring continuosly.
  4. Continue to cook until it starts to thicken.
  5. Remove from heat, transfer to a bowl and let cool down a little before pouring the mixture over the base.
  6. Let cool down completely before placing in the refrigerator to set for at least 3 hours.
  7. Garnish with rose petals and blossoms.

Leave a comment