Greetings my Friends,
It's been a while since I shared a recipe with you and the reason for that was Easter Holiday. I made these tartlets for my family and I spend the weekend at my daughter's place. My grandsons had a blast Easter Egg hunting in the backyard. They found lots of treasures from the Easter Bunny! We were also lucky because the weather was perfect. Unfortunately, it didn't last long, because Monday was snowing. However today is sunny again, even though still only 6 degree Celsius.
Anyway, these SPRING TARTLETS were big success, although, I was having some trouble making them. Luckily, I was able to figure out the issues and fix it. Therefore, if you follow my instructions, you have nothing to worry about it.
SPRING TARTLETS RECIPE
Spring Tartlets are adorable double layer delights with chewy crust. They are perfect for any spring or summer party, such as Easter or Birthdays. You can decorate them with edible flowers or sprinkles. The kids will love them.
Vegan - Gluten Free - Refined Sugar Free
Prep Time40 mins
Active Time15 mins
Resting Time8 hrs
Total Time8 hrs 55 mins
Course: Dessert
Cuisine: European, Vegan
Yield: 16
Author: Lena Novak - Lena’s Vegan Living
Equipment
• Blender, set of mini tart pans, whisk, piping bag, tip #1M, brush.
Materials
• CRUST
• 1 cup of almond flour
• 1 cup of quinoa flakes
• ½ cup of ground sunflower seeds
• ¼ cup of unrefined coconut oil melted above the steam in double boiler
• ¼ cup maple syrup
• 2 tsp pure vanilla extract
• Pinch of Himalayan pink salt
• Mix well
• FROSTING
• 1/2 cup of macadamia nuts soaked for 6 hours and rinsed
• ¼ cup maple syrup
• 2 tsp pure vanilla powder
• 1 tbsp lemon juice
• ¼ cup coconut water from the can
• Blend all above ingredients in a blender.
• 60 gr cacao butter melted above the steam, it will be about ¼ cup
• ¼ cup coconut oil melted above the steam in a double boiler
• 1 cup caned fat coconut cream
• 1/4 cup Swerve sweetener or sweetener of your choice
• 2 tsp green spirulina
Mix all the ingredients. (See the recipe).
Preheat oven to 350F, (175C)
Brush your tartlet pans with little bit of oil. By using mini-ice cream scoop fill each pan with two scoops.
While wearing surgical gloves, lightly press down the centre with your thumbs and circle around creating smooth shape with groove in the middle. Repeat until all is done.
Bake for 10 to 15minutes and let it cool down at least for 30minutes.
Make the lemon curd. Please follow the recipe from LENON TARTS I made last year.
Fill each tart and place into refrigerator overnight. Do not remove from the pans. I did and it was a mistake! Luckily, I was able to fix it, but few of them almost fell apart!
Blend Macadamia nuts will all rest of the ingredients. (See the recipe).
To make the frosting, melt the coconut oil and the cacao butter together in the double boiler, above steam.
In a large bowl, whisk the coconut cream and add the macadamia mixture.
Whisk well and add the melted coconut oil and cacao butter. Whisk well again.
Add spirulina and whisk again.
Place the bowl in a larger bowl or kitchen sink with ice cold water with ice and continue whisking until the frosting thickens. But be careful, make sure it doesn’t get too hard. You can also do that in a refrigerator if you leave the door open. It takes only a couple minutes. This frosting is very sensitive, but it is one of the best.
When done, place your tartlets into refrigerator. Remove from the pans and decorate before serving. The cream is completely hard when cold, so you can turn them upside down and knock on the bottom of the pan. The tart will come out. Or you can even buy pans with removable bottom, that way it’s even easier.
They taste best when soft, therefore I recommend leaving them out of refrigerator for at least 20min before serving.
Thank you so much for visiting and I wish you a wonderful week 🌸💚🌸
