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.

• 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

Instructions:

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.