Spring tartlets with quinoa crust

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!

photo @foodie.yuki

Those tartlets have a strawberry, raspberry and red currant creamy filling. So sweet and refreshing!

photo @foodie.yuki

The crust is made with almond flour and quinoa flakes.

photo @foodie.yuki

Spring tartlets with quinoa crust

vegan, refined sugar free, gluten free 
Prep Time30 mins
Cook Time30 mins
Resting time3 hrs
Total Time4 hrs
Course: Dessert
Servings: 6 small tartlets
Author: Yukiko Tanzi @foodie.yuki

Ingredients

Ingredients for the crust

  • 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

Ingredients for the berry compote

  • 200 grams raspberries
  • 150 grams strawberries
  • 150 grams red currant
  • 3 Tbsp pure maple syrup
  • 2 tsp lemon juice

Ingredients for the filling

  • 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

Make the crust

  • 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.

Make the berry compote

  • 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.

Make the filling

  • 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.

Notes

You can use frozen berries if you don’t have fresh.

4 Comments

  1. I just started following you and can’t wait to look through your photos/recipes.

    In this recipe it says to add agar agar, however it doesn’t say the amount. I have never used this, is it a thickening agent? Also can one use arrowroot instead of cornstarch? Thank you so much.

     
    • yukiko83

      Hey Thea,

      tahnk youf or your feedbak. The amount of agar powder is 1 tsp.

      Kind regards,
      Yukiko

       
  2. First of all Thanks for the recepi :)!! I would like to ask how much Agar Agar you use for the filling?. Cant find it in the ingredient list.
    Thank You x

     
    • yukiko83

      Hi Tess,

      sorry for the late answer. Thank you for noticing. The amount is 1 tsp agar agar powder.

      Kind regards,
      Yukiko

       

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