Cherry and Currant Tartlets Recipe
Cherry-currant tartlets are a delicious, tender and light dessert! A fragrant almond cake that melts in your mouth; a delicate, slightly cool cream with a taste of coconut, cherry and currant that will not allow you to stop at one piece. But they are quite satisfying. This dessert can be referred to as “proper, healthy food”, since this recipe does not contain both sugar and flour.
Servings
6
Cook Time
30minutes
Servings
6
Cook Time
30minutes
Ingredients
Shortcake:
Cream:
Instructions
  1. Air buckwheat is prepared in advance. In the evening, put the green buckwheat in a bowl, fill it with water so that it covers it for 1 cm. and leave it overnight. In the morning, the swollen buckwheat is slightly washed. Spread out to dry on a dehydrator tray for 8-10 hours (until crunch) at a temperature of 45 degrees. Or dry it in the oven at 50 degrees for 2 hours. And then another 2 days to dry under the battery. You can do more at once. Store air buckwheat in a closed glass jar at room temperature. Ready-made buckwheat is crushed in a blender.
  2. The nuts are also crushed in a blender.
  3. Remove the seeds from the dates. In a bowl, combine all the ingredients for tartlets: dates, air buckwheat, almonds, lemon juice. Chop into fine crumbs with a blender.
  4. Carefully put the mass on the bottom of each mold, distribute evenly on the bottom and sides.
  5. Put it in the freezer for 30 minutes.
  6. For the cream: melt the coconut paste in a water bath. The berries are frozen, rinse with water.
  7. In a bowl, combine all the ingredients for the cream: berries (I have cherries and currants), date syrup, coconut paste. Puree with a blender.
  8. Use a pastry bag to fill the tartlets.
  9. Remove to the refrigerator for 2-3 hours.
  10. Remove the chilled tartlets from the mold. Garnish as desired and serve.
  11. Bon Appetit!!
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