Spring Tartlets are adorable double-layer delights with a chewy crust. You can decorate with edible flowers or easter eggs. The kids will love them.
The spring in Canada is always later and short compared to U.S. and Europe. Last year when I made these were lucky that we had a 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. These Spring Tartlets were success too and everybody loved them.
I even made tiny marzipan eggs, although I am not including them in the recipe. It was quite a tedious job, therefore I suggest that you get them already made. I am not Although, I couldn’t find anything vegan that would be suitable. Maybe you will be luckier than me, or you can go ahead and make them. I made them by using these SILICON MOLDS from Amazon.
It would be definitely easier if you just make them one color instead of a rainbow as I did. I mean you can make them four different colors, but just whole egg one color. The ingredients I was using was 1 cup of almond flour, 3 tbsp of water, and 3/4 cup Swerve sweetener with 1/2 tsp of blue spirulina. For the pink, I used raspberry powder, green spirulina for the green, and for yellow, I used turmeric powder. Although, I used less of the turmeric powder since that one is very strong so you wanna be careful with that one.
The next thing is to make a paste and fill the mold by pressing it down with your fingers. Place in the freezer for up to two hours. When ready, carefully remove half of the eggs from the mold. You may brush the remaining ones with water and press down those that you removed to those in the mold. Place them back into the freezer so they stick together. Take them out just before serving.
These Spring Tartlets are incredibly delicious, like all my desserts and they are highly nutritious as well. 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, and even though it is cholesterol free, they should be consumed 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.
There is more delicious Easter recipes on my blog I would like to suggest, such as SUPERFOOD EASTER TARTS, EASTER RAW TART, and many more that you can find on the DESSERT page. Foremost, I hope you like this recipe and are going to try it. Please let me know if you do, and if you have any questions or suggestions, I am happy to hear from you. Thank you so much for visiting and have 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.
