Introducing our delectable Superfood Easter Tarts, where a crisp, tantalizing crust envelops a delightful fusion of zesty mango and invigorating spirulina filling.
Happy Easter my Dearest! I hope you are having a pleasant and peaceful time. I am well and so is my family, however, I am very late with this recipe! It should have been on my blog last week, unfortunately, I totally lost track of time and I didn’t realize Easter was already here. To be honest, the only holiday I can plan ahead for is Christmas. For all others, I am always late with my recipes. Yeah maybe Thanksgiving, I am not too bad with it, but we have it so much sooner than our friends in the U.S. so that makes it a little bit difficult.
Anyway, enough about that, and let’s talk about these delicious yet guilt-free Superfood Easter Tarts. Just make sure you mark this recipe for next year, because I will be probably late again with a new one, lol. Besides, I have a few other similar desserts for you from last year that you may like. Just go to my DESSERT PAGE and see what will catch your eye.
Now I would like to mention a few products I am using in this recipe, such as Blue Spirulina which I ordered from Unicorn Superfoods. This company offers an array of amazing products for making delicious goodies like this. And it is so much fun too! However, you can get some of these powders on Amazon as well. I just ordered two, but I will tell you about them next time.
The next thing is the Macadamia nuts that I used instead of cashews. Although you can use cashews if you prefer, the choice is yours and there is practically no difference in the taste or texture. Also, you may add your choice of nuts for the crust, for example, almonds or pecans. Whatever you have in your pantry is fine. Because I know it could be difficult to get all the ingredients in the supermarket, especially nowadays, I suggest shopping on Amazon. Some of the products may take longer to get than others, therefore, always make sure you check and try to find products with faster delivery dates.
After reading the ingredients, I am sure will understand why I choose the name Superfood Easter Tarts. Even though they are not raw like my other superfood desserts. Well, let me know what you think. I would love to hear your feedback and I will answer any of your questions. Thank you for visiting!
SUPERFOOD EASTER TARTS
Equipment
- Food processor
- Spatula
- 8 nonstick fluted tart forms (4 ½ inch diam with removable bottom)
- plastic wrap
- glass with a flat bottom about 2.5 “diam
- ½ cup beans or pie weights
Ingredients
- CRUST
- 2 cups quinoa flakes
- 1/2 cup coconut oil unrefined
- 1/4 cup sunflower seeds
- ¼ cup pumpkin seeds
- 2 tbsp chia seeds
- 1 ½ cup almond flour
- 1/2 cup Maple syrup
- ½ tsp Himalayan pink salt
- 2 tsp pure vanilla extract
- FILLING
- 2 cups raw macadamia nuts soaked for min 4 hours and rinsed
- 1 mango preferable Adaulfo, fully ripe pealed and sliced
- 1 tsp Blue Spirulina
- 1 ½ cup fat canned coconut cream 400ml
- 2 tbsp raw coconut oil melted in double boiler above the steam
- 1 tsp pure vanilla extract
- 2 tbsp lemon juice
- 1 cup Swerve or sweetener of your choice
Instructions
- CRUST
- In a food processor, grind the pumpkin and sunflower seeds by pressing the pulse button. Make sure they slightly chunky, but not too much.
- In a bowl, mix all the ingredients.
- Divide the mixture into 8 equal portions, about 1/3 cup, slightly heap and place each in the middle of tart forms.
- Preheat the oven to 450F, 230C.
- Start pressing down with your fingers, until you reach the edges.
- Cover with plastic warp, take the glass and start pressing down until to crust reaches almost the edge of the form and the bottom is totally flat.
- Remove the plastic circle and work your fingers around to smooth the sides.
- Peers few holes with toothpick in a middle of each and place few beans or pie weights in the middle to prevent bubbling.
- Bake for 10 to 15 minutes, until golden brown.
- When ready, set aside to let it cool down and remove the beans.
- FILLING
- In the food processor, blend the nuts with coconut cream, coconut oil until sweetener until smooth. Start by pressing the pulse button and gradually speed up. Make sure you scrape the edges with spatula.
- When ready, remove little bit more than half into a bowl and mix in spirulina, vanilla and lemon juice. Stir well, until you get evenly blue color. Cover with plastic wrap or lid and place into a refrigerator for minimum 1 hour.
- Add the mango slices into a food processor with the remaining mixture and blend until smooth.
- You may adjust the flavor in booth mixtures by adding more sweetener and lemon juice.
- Transfer the mango mixture to a bowl and store into a refrigerator just like the blue one.
- When ready, by using spoon, scoop from blue mixture and fill halves of your tarts.
- Repeat the same with the yellow mixture, using another spoon.
- By using spatula or back of teaspoon, create circle pattern and combine the mixtures together. I suggest the spatula or spoon often. Otherwise the colors blend too much.
- Place into freezer for hours or overnight.
- Before serving, place them on the tray and leave them on a kitchen counter for about 1 hour.
- To remove them from the form, push the bottom up with your middle fingers and hold the edges with your thumbs.
- Decorate with blueberries and blue hydrangea if you like.
