Girly, pretty and healthy. These tartlets are the perfect afternoon tea treat! So easy to make, vegan, refined sugar-free, plant-based and gluten-free.
The filling is very simple, as it’s made with full fat coconut milk and açai powder. I also added some lemon juice to balance the coconut milk and a hint of vanilla bean paste to enhance the flavor.
I topped them with high quality dried rose petals and blossoms from @suncorefoods. The smell is amazing! When using flowers in your recipes, always make sure to buy edible flowers!
Açai berry and rose tartlets
- 130 grams almond flour
- 160 grams oat flour, GF certified if needed
- 2 tbsp maple syrup
- 3 tbsp coconut oil, melted
- 1 pinch of salt
- 160 grams full fat coconut milk
- 3 tsp açai berry powder
- 2 tbsp lemon juice
- 1/2 tsp vanilla bean paste
- 1 tbsp agave
- 1 tsbp corn starch
- 1 tsp agar powder
- 1/4 cup edible rose petals and buds
- 6 baby meringues
- 1/4 cup puffed amaranth
Make the crust
- Preheat oven to 180C degrees.
- In a bowl of a food processor, combine oat flour, almond flour and salt and blend to combine.
- Add the maple syrup and coconut oil and blend until you get a mixture that resembles wet sand.
- Press the mixture firmly into the tartlet molds.
- Bake for 10-12 minutes or until golden brown.
- Let cool down completely.
Make the filling
- Place all the ingredients except agar powder in a small saucepan. Whisk well to combine.
- Heat over medium-high and add the agar powder. Whisk well to dissolve.
- Bring the mixture to a brief boil, then reduce the heat and simmer for a couple of minute until it starts to thicken.
- Let the mixture cool down to room temperature, whisking from time to time.
- Pour over the prepared bases.
- Place in the refrigerator to set for at least one hour.