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Round, crunchy and fruity, who can resist these delicious sweet tartlets?
Acrisp pastry shell and asmooth, sweet cream. In just a few bites, the acai pulp tartlet can be reinveted in four ways.
As quick to make as it is to enjoy!
Vegan acai tartlets - serves 4
For the dough :
- 140 g roasted hazelnuts
- 80 g roasted almonds
- 10 medjool dates, pitted
- 1 tbsp cocoa powder
- 1 tbsp maple syrup
Soak the dates in hot water for 15 minutes.
Place them in a blender with the nuts and the rest of the ingredients. Blend until the dough is smooth and moist.
Roll out the dough with a rolling pin, cut into 4 portions with a pastry cutter and place each in an individual tart mold.
Set aside in the fridge for 30 minutes.
For the acai cream:
- 150 g cashews
- 2 tbsp almond butter
- 125 ml almond milk
- 100 g acai pulp
- 50 g blackberries
- 1 tbsp maple syrup
The day before, soak the cashews in a bowl of cold water.
In a pan, stew the blackberries with a splash of water and the acai pulp.
Drain the cashews and place them in a blender with the blackberry-acai compote and the rest of the ingredients. Blend until smooth.
Spread the mixture on the tart crusts and refrigerate for 30 minutes.
Acai, red fruit and coconut tartlets- serves 4
For the dough :
- 60 g quinoa flakes
- 95 g almond flour
- 125 g coconut flour
- 100 g coconut oil
- 2 tbsp maple syrup
For the cream :
- 25 cl coconut cream
- 12 cl almond milk
- 80 g maple syrup
- 2 tsp vanilla powder
- 2 tablespoons cornstarch (or tapioca starch)
- 1 tsp powdered agar agar
- 100 g acai pulp
In a bowl, mix all the crust ingredients until you get a smooth and moist dough.
Divide the dough into 4 equal parts, and press it into 4 tartlet pans.
Bake at 180°C (350°F) for 12-15 minutes.
Heat the coconut cream, almond milk, maple syrup and vanilla powder in a saucepan over a low heat.
Once the mixture is warm, add the cornstarch, agar agar and acai pulp.
Mix well.
Finally, pour the filling over the tart crusts and refrigerate overnight.
Plum and acai tartlets - serves 4
For the dough :
- 125 g pecans
- 125 g almonds
- 8 medjool dates, pitted
- 60 g dark chocolate
- 1 tsp maple syrup
- 1 splash of water
Mix all the ingredients together until you get a dough.
Divide the dough into 4 equal parts and press it into 4 individual tartlet pans.
Refrigerate the crusts for 30 minutes.
For the cream :
- 200 g acai pulp
- 6 pitted plums
- 300 g coconut cream
- 25 cl almond milk
- 1/2 tsp vanilla powder
- 2 tbsp agave syrup
Blend all ingredients together for 1-2 minutes. Strain the mixture through a frin sieve, then heat gently for 20 minutes.
Pour the mixture over the tart crusts, and refrigerate overnight.
Before serving, decorate with fresh fruit, dark chocolate, crushed pecan, etc.
Acai & rose petal tartlets - serves 6
For the dough :
- 130 g almond flour
- 160 g oat flour
- 2 tbsp maple syrup
- 3 tbsp melted coconut oil
- 1 pinch of salt
For the cream :
- 160 g coconut milk
- 75 g acai pulp
- 2 tbsp lemon juice
- 1 tsp vanilla powder
- 1 tbsp agave syrup
- 1 tbsp cornstarch
- 1 tsp powdered agar agar
In a blender, mix the oat flour, almond powder and salt. Add the maple syrup and coconut oil until a moist shortbread dough is obtained.
Divide the dough into 6 equal parts and place them in 6 individual pie tins.
Bake for 10-12 minutes at 180°C. Leave to cool.
In a frying pan over low heat, heat all the cream ingredients, except the agar agar. Mix well.
Then, over medium/high heat, stir in the agar agar and stir until it dissolves. Allow to boil slightly until the cream thickens.
Let it cool, then pour it over the pie dough. Finally, place the tarts in the refrigerator for 1 hour.
Finally, decorate the tarts with a few rose petals, mini-meringue and amaranth seeds.
