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Blackberry LemonCream Tartlets with Toasted Coconut Crust (makes 8 tartlets)

Crust
1 1/2 C dried, unsweetened, shredded coconut
1/4 plus 2 T regular rolled oats
3 T brown rice flour
1/4 t sea salt
1 C whole spelt flour
1/4 C melted extra virgin coconut oil, plus more for oiling pans
1/4 C plus 2 T maple syrup
1T vanilla extract

Filling
3/4 C raw cashews, soaked 2-6 hours in 2 C filtered water
2 1/4 C plain rice milk
1/4 C plus 2 T dried, unsweetened, shredded coconut
3 1/2 t agar flakes
Pinch sea salt
1/4 C maple syrup
Tiny pinch turmeric
1/4 C fresh lemon juice
4 t lemon zest

Topping
3 C fresh blackberries
1 t maple syrup
1/2 t vanilla extract

Make the crust:
Preheat oven to 300. Line a rimmed baking sheet with parchment paper, add coconut, and spread out evenly in a single layer. Place in oven and toast for 4 min; stir, and toast for another 2-3 minutes. Remove from oven and set aside.
Raise oven temperature to 350. Thoroughly oil tartlet pans and set aside.
Grind oats, rice flour, salt and 1/2 C toasted coconut in a food processor until finely ground, about 30 seconds. Transfer to a bowl, and stir in spelt flour and remaining toasted coconut.

Drizzle in coconut oil; mix with a fork or your fingertips until all flour is moistened. Add maple syrup and vanilla, and mix until evenly incorporated. Dough should be moist but not sticky. Wash and dry your hands, then press crust evenly into tartlet pans. Trip any excess dough from the edges. Prick each crust with a fork several times and place on a baking sheet. Bake for 16-18 min or until deeply golden and fragrant. Remove from oven and set aside to cool.

Make the filling:
Line a medium strainer with a nut milk bag; clean, thin kitchen towel; or several layers of cheesecloth. Place over a medium heavy-bottomed pot, and set aside. Drain and rinse cashews, and add them to an upright blender, along with rice milk and shredded coconut. Blend on highest speed until smooth, about 1 minute. Pour through lined strainer into pot, gather up edges of nut milk bag or cloth, and gently squeeze out all liquid. Compost dry pulp that remains. Rinse blender and set aside.

Add agar, salt, maple syrup, and turmeric to the coconut-cashew milk mixture and whisk to combine. Bring to a boil over high heat, whisking every minute or so. Cover pot, reduce heat to low, and simmer for 15 min, whisking every 5 min. Check that agar has completed dissolved. If not, re-cover and continue simmering until no flakes appear. Remove from heat and set aside, uncovered, for 10 min to cool slightly. Pour into rinsed blender; add lemon juice and blend for 20 seconds or until frothy. Add 3 T lemon zest and pulse to combine. Let mixture sit in blender for another 10 min to cool a little more. This allows cream filling to thicken a bit more, which ensures tartlet crusts will remain crisp (thin, hot liquids seep into crusts and affect the texture).

Carefully remove tartlet crusts from pans and place on a baking sheet or flat tray that will fit in your fridge. Divide lemon filling between crusts, filling them all the way to the top. Sprinkle with remains lemon zest. Once filling has stopped streaming, place in the fridge to set completely, about 30 min.
While tartlets set, gently combine blackberries, maple sugar, and vanilla in medium bowl; set aside to macerate for 20-30 min or until ready to serve. Stir blackberries, then evenly distribute over tartlets, and serve.

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