Round, crunchy and fruity, who could resist such delicious sweet tartlets?
Acrunchy pastry shell and asmooth, sweet cream. In just three forkfuls, the acai pulp tartlet becomes 4 recipes.
As quick to prepare as they are delicious!
Vegan acai tartlets - serves 4
For the crust:
- 140 g roasted hazelnuts
- 80 g roasted almonds
- 10 pitted Medjool dates
- 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 remaining ingredients. Blend until you have a smooth, moist dough.
Roll out the dough with a rolling pin, cut out 4 portions with a cookie cutter, and place them in 4 individual tart molds.
Refrigerate the crusts 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, simmer 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 remaining ingredients. Blend until smooth.
Place the mixture on the tart crusts and refrigerate for about 30 minutes.
Acai, red berry and coconut tartlets - serves 4
For the crust:
- 60 g quinoa flakes
- 95 g almond meal
- 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 tbsp cornstarch (or tapioca starch)
- 1 tsp powdered agar-agar
- 100 g acai pulp
In a bowl, mix all the dough ingredients until you have a smooth, moist mixture.
Divide the dough into 4 equal portions and distribute them among 4 tartlet molds.
Bake the crusts at 180°C for 12-15 minutes.
In a pan, gently heat the coconut cream, almond milk, maple syrup and vanilla powder.
Once the mixture is hot, add the cornstarch, agar-agar, and acai pulp.
Mix well.
Finally, pour the mixture over the tart crusts and refrigerate them overnight.
Plum and acai tartlets - serves 4
For the crust:
- 125 g pecans
- 125 g almonds
- 8 pitted Medjool dates
- 60 g dark chocolate
- 1 tsp maple syrup
- 1 splash of water
Blend all the ingredients until you obtain a dough.
Divide the dough into 4 equal portions and spread them into 4 individual tart 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 the ingredients for 1-2 minutes. Strain the mixture, then heat it over low heat for 20 minutes.
Pour the mixture over the tart crusts and refrigerate overnight.
Finally, decorate with fruit, dark chocolate, chopped pecans, etc.
Acai & rose petal tartlets - serves 6
For the crust:
- 130 g almond meal
- 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 meal, and salt. Add the maple syrup and coconut oil and blend until you obtain a moist shortcrust dough.
Divide the dough into 6 equal portions and distribute them among 6 individual tart pans.
Bake for 10-12 minutes at 180°C. Then let cool.
In a pan over low heat, heat all the cream ingredients except the agar-agar. Mix well.
Then, over medium-high heat, add the agar-agar and stir until it dissolves. Let it simmer gently until the cream thickens.
Let it cool, then pour it over the tart crusts. Finally, place the tartlets in the refrigerator for 1 hour.
Finally, decorate the tartlets with a few rose petals, mini meringues, and amaranth seeds.