Spring Tartlets are adorable double layer delights with chewy crust. You can decorate with edible flowers or sprinkles. The kids will love them.
The spring in Canada is always later and short compare to U.S and Europe. However, this year seems even worse than usual, yet we were lucky that we had beautiful Easter Friday. My grandsons had a blast egg hunting in the backyard with their friend. They found lots of treasures from the Easter Bunny. Nevertheless, these Spring Tartlets were success too and everybody loved them.
Lets start with the CRUST
Mix all the ingredients. (See the recipe).
Preheat oven to 350F, (175C)
Brush your tartlet pans with little bit of oil. By using mini-ice cream scoop fill each pan with two scoops.
While wearing surgical gloves, lightly press down the centre with your thumbs and circle around creating smooth shape with groove in the middle. Repeat until all is done.
Bake for 10 to 15minutes and let it cool down at least for 30minutes.
Make the lemon curd. Please follow the recipe from Bake for 10 to 15minutes and let it cool down at least for 30minutes.
Make the lemon curd. Please follow the recipe from LEMON TARTS I made last year.
Fill each tart and place into refrigerator overnight. Do not remove from the pans. I did and it was a mistake! Luckily, I was able to fix it, but few of them almost fell apart! I made last year.
Fill each tart and place into refrigerator overnight. Do not remove from the pans. I did and it was a mistake! Luckily, I was able to fix it, but few of them almost fell apart!
Now lets make the FROSTING
Blend Macadamia nuts will all rest of the ingredients. (See the recipe).
To make the frosting, melt the coconut oil and the cacao butter together in the double boiler, above steam.
In a large bowl, whisk the coconut cream and add the macadamia mixture.
Whisk well and add the melted coconut oil and cacao butter. Whisk well again.
Add spirulina and whisk again.
Place the bowl in a larger bowl or kitchen sink with ice cold water with ice and continue whisking until the frosting thickens. But be careful, make sure it doesn’t get too hard. You can also do that in a refrigerator if you leave the door open. It takes only a couple minutes. This frosting is very sensitive, but it is one of the best.
When done, place your tartlets into refrigerator. Remove from the pans and decorate before serving. The cream is completely hard when cold, so you can turn them upside down and knock on the bottom of the pan. The tart will come out. Or you can even buy pans with removable bottom, that way it’s even easier.
They taste best when soft, therefore I recommend leaving them out of refrigerator for at least 20min before serving.
I hope my instructions are helpful this way, since I am not making long videos. Nevertheless, I made short video for you so may like to take a peak. It is only one minute long. I really tried to cover everything as best as I could, however, if you have any questions, feel free to contact me anytime.
These Spring Tartlets are incredibly delicious, yet as all my desserts they are highly nutritious and you can eat them for breakfast. They are refined sugar free, high in protein and white flour free. Of course, do not eat the whole tray! They are high in fat, eventough it is healthy fat, it should be consume in small amounts. For example, unrefined coconut oil and raw cacao butter are full of nutrients, yet they are fats, so please keep that in mind.
Thank you so much for visiting and I wish you a wonderful week.
SPRING TARTLETS
Equipment
- 1 Blender
- 1 double boiler
- 12 mini tart pans
- 1 whisk
- 1 piping bag with tip #1M
- 1 brush
Ingredients
- CRUST
- 1 cup of almond flour
- 1 cup of quinoa flakes GoGo Quinoa
- ½ cup of ground sunflower seeds
- ¼ cup of unrefined coconut oil melted above the steam in double boiler
- ¼ cup maple syrup
- 2 tsp pure vanilla extract
- Pinch of Himalayan pink salt
- Mix well
- FROSTING
- 1/2 cup of macadamia nuts soaked for 6 hours and rinsed
- ¼ cup maple syrup
- 2 tsp pure vanilla powder
- 1 tbsp lemon juice
- ¼ cup coconut water
- Blend all above ingredients in a blender.
- 60 gr cacao butter melted above the steam, it will be about ¼ cup
- ¼ cup coconut oil melted above the steam in a double boiler
- 1 cup caned coconut milk
- 1/4 cup Swerve sweetener or sweetener of your choice
- 2 tsp green spirulina
Instructions
- Preheat oven to 350F, (175C)
- Brush your tartlet pans with little bit of oil. By using mini-ice cream scoop fill each pan with two scoops.
- While wearing surgical gloves, lightly press down the centre with your thumbs and circle around creating smooth shape with groove in the middle. Repeat until all is done.
- Bake for 10 to 15minutes and let it cool down at least for 30minutes.
- Make the lemon curd. Please follow the recipe from LENON TARTS
- Fill each tart and place into refrigerator overnight. Do not remove from the pans. I did and it was a mistake! Luckily, I was able to fix it, but few of them almost fell apart!
- To make the frosting, melt the coconut oil and the cacao butter together in the double boiler, above steam.
- In a large bowl, whisk the coconut cream and add the macadamia mixture.
- Whisk well and add the melted coconut oil and cacao butter. Whisk well again.
- Add spirulina and whisk again.
- Place the bowl in a larger bowl or kitchen sink with ice cold water with ice and continue whisking until the frosting thickens. But be careful, make sure it doesn’t get too hard. You can also do that in a refrigerator if you leave the door open. It takes only a couple minutes. This frosting is very sensitive, but it is one of the best.
- When ready, fill your piping bag, with half of the cream, because it will melt in your hand fast. Therefore, it’s better if you remove the melted cream and add fresh cream when you are halfway done. You also must fork fast.
- When done, place your tartlets into refrigerator. Remove from the pans and decorate before serving. The cream is completely hard when cold, so you can turn them upside down and knock on the bottom of the pan. The tart will come out. Or you can even buy pans with removable bottom, that way it’s even easier.
- They taste best when soft, therefore I recommend leaving them out of refrigerator for at least 20min before serving.
Video
Notes
- Coconut milk can be substituted with Oat milk and coconut oil with vegan butter.
- These tarts can be stored in the refrigerator up to 5 days, as long as they are properly sealed. I do not recommend to freeze them.
