If you are naughty this may be the recipe for you. It's passover, and we're doing our usually potluck style family dinner where everyone brings something and no one leaves empty handed -- or empty bellied. If you've never been to a passover dinner you may not realize the extent of the eating. Believe me when I tell you -- it is extensive ...
I generally like to trot out something special for passover desserts -- seems like a fun time to experiment. So, I've settled on these naughty little fruit tarts. The nectarines looked nice, but I think plum would have rocked, too.
ingredients for the crust:
2 cups blanched almond meal
1 cup shredded coconut
1/2 cup coconut sugar
3 tsp cinnamon (I used 1 tsp each of korintje, saigon, and ceylon)
1 tsp ground vanilla bean
1/2 tsp sea salt
1/4 cup extra virgin coconut oil
1 tbsp apple cider vinegar
1 tbsp water
directions for crust:
1. combine the ingredients for the crust
2. scoop the mixture evenly into 24 small tart cups (I use the silicone muffin cups)
3. press very firmly into individual tart cups
4. bake at 345 for 20 minutes, until the crust are nice and toasty
ingredients for filling:
6 nectarines, cut into pieces
pinch sea salt
1 tsp lemon juice
1 tbsp honey
1 1/2 tbsp arrowroot powder
1/4 cup blueberries (I used frozen) -- optional. I did this purely for visual appeal
directions for filling:
1. toss the nectarine pieces with sea salt, lemon juice, and honey
2. add the arrowroot powder and stir well
3. add the frozen blueberries (still frozen) if using and toss well
directions for combining the two:
1. spoon the filling evenly into all the muffin cups, drizzling any remaining liquid over each tart
2. bake at 345 for 45 minutes
3. cool and then chill
4. remove the tarts from cups before serving
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