I can not contain my happiness when strawberries finally make their appearance on the shelves of the supermarkets! And, of course, I can’t help buying a dozen boxes and try new recipes!
Those tartlets have a strawberry, raspberry and red currant creamy filling. So Spring tartlets with quinoa crust is sweet and refreshing! The crust is made with almond flour and quinoa flakes.
Spring tartlets with quinoa crust
Equipment
- 1 pan
- 1 saucepan
Ingredients
- 260 grams almond flour
- 30 grams quinoa flakes
- 5 Medjooles dates, pitted
- 1 tsp vanilla bean paste
- 3 Tbsp coconut oil, melted
- 1/2 tsp pink salt
- 200 grams raspberries
- 150 grams strawberries
- 150 grams red currant
- 3 Tbsp pure maple syrup
- 2 tsp lemon juice
- 300 grams berry compote
- 100 grams full fat coconut milk
- 100 ml dairy free milk
- 3 Tbsp agave
- 2 tsp corn starch
- 1 tsp agar agar powder
Instructions
- Preheat oven to 170°C degrees.
- Place the almond flour, quinoa flakes, dates, coconut oil, vanilla and salt into a food processor.
- Pulse several times until the mixture resemples wet sand. It will be a bit sticky.
- Press the mixture firmly into a lightly greased tart pan.
- Poke some holes into the bottom of the crust with a fork.
- Bake for 8-10 minutes until fragrant.
- Remove and cool completely.
- Add the berries, maple syrup and lemon juice to a medium size pot set over high heat.
- Bring the mixture to a boil, once boiling use a fork to break down and mashe the berries. Continue to cook for 10 minutes or until the jam has reduced and thickened by 1/3
- Remove from the heat and let cool.
- Place the berry compote, coconut milk, dairy free milk and agave in a food processor and blend until completely smooth.
- Place the mixture into a medium saucepan, add agar agar and corn starch and whisk until well combined.
- Heat over medium-high and bring to a brief boil, stirring continuosly.
- Continue to cook until it starts to thicken.
- Remove from heat, transfer to a bowl and let cool down a little before pouring the mixure over the base.
- Let cool down completely before placing in the refrigerator to set for at least 3 hours.
- Garnish with rose petals and blossoms.
Video
Notes
Fact about Spring tartlets with quinoa crust
Spring tartlets with quinoa crust are a delicious and healthy option for a light meal or snack. The quinoa crust is made by combining cooked quinoa with egg, flour, and seasoning, which is then shaped into tartlet shells and baked until crisp.
The filling for these tartlets can vary, but common ingredients include fresh vegetables like asparagus, peas, and spinach, as well as cheese and herbs like basil or thyme. The result is a savory and fiber dish that is high in protein, and low in carbs.
Additionally, quinoa is a gluten-free grain that is rich in essential amino acids, vitamins, and minerals, making it a nutritious alternative to traditional wheat flour. Spring tartlets with quinoa crust are a great way to incorporate this superfood into your diet while enjoying a tasty and satisfying meal.
Nutritional ingredients
The nutritional ingredients of spring tartlets with quinoa crust can vary depending on the specific recipe and ingredients used. However, in general, here are some of the key nutritional components you can expect to find in these tartlets:
- Quinoa: Quinoa is a gluten-free grain that is high in protein, fiber, and essential amino acids. It also contains vitamins and minerals like magnesium, iron, and zinc.
- Vegetables: Spring tartlets often contain a variety of fresh vegetables, which can provide vitamins, minerals, and fiber. For example, asparagus is a good source of folate and vitamin K, while spinach is high in vitamin A and iron.
- Cheese: Cheese is often included in spring tartlets for flavor and texture. Depending on the type of cheese used, it can provide calcium, protein, and other nutrients.
- Eggs: Eggs are often used to bind the quinoa crust together and may also be included in the filling. They are a good source of protein, healthy fats, and a range of vitamins and minerals.
- Herbs and Spices: Spring tartlets may be seasoned with herbs and spices like basil, thyme, or garlic, which can provide antioxidants and other health benefits.
Overall, spring tartlets with quinoa crust can be a nutritious and balanced meal, providing a good mix of protein, fiber, vitamins, and minerals.
FAQs of Spring tartlets with quinoa crust
Here are some frequently asked questions about spring tartlets with quinoa crust:
Q: Are spring tartlets with quinoa crust gluten-free?
Yes, if made with gluten-free flour, spring tartlets with quinoa crust can be a gluten-free option.
Q: Can I make spring tartlets ahead of time?
Yes, you can make the quinoa crust and filling ahead of time and assemble the tartlets just before serving.
Q: Can I freeze spring tartlets?
Yes, you can freeze spring tartlets by wrapping them in plastic wrap or aluminum foil and placing them in a freezer-safe container. To reheat, simply bake them in the oven until heated through.
Q: Can I use different vegetables for the filling?
Yes, you can use any vegetables you like for the filling. Some good options include cherry tomatoes, zucchini, mushrooms, and bell peppers.
Q: Can I make spring tartlets vegan?
Yes, you can make vegan spring tartlets by using a vegan egg substitute and skipping the cheese. You can also use plant-based milk and butter in the quinoa crust recipe.
Q: How many calories are in spring tartlets with quinoa crust?
The number of calories in spring tartlets with quinoa crust can vary depending on the ingredients used. However, on average, each tartlet can have around 150-200 calories.
In conclusion, spring tartlets with quinoa crust are a delicious and nutritious option for a light meal or snack. With their flavorful vegetable filling and protein-packed quinoa crust, they are a satisfying and healthy choice that can be customized to suit your tastes and dietary needs. Whether you’re looking for a gluten-free option, a vegan alternative, or just a tasty way to incorporate more veggies into your diet, spring tartlets with quinoa crust are definitely worth a try.