Sunday, April 27, 2014

recipe! strawberry rhubarb date tartlets

yesterday, i made these delicious 3-bite tarts... and everyone wants the recipe... so here it is for you! you can scroll down or you can read through for exciting details on...

freshly ground nutmeg!

did you know? nutmeg can contribute to enhanced taste. when paired with certain foods, it will amplify their flavor!

did you know, nutmeg also
... contains trace minerals such as potassium, calcium, iron
... can aid with digestion
... has antibacterial properties & is often used in natural toothpastes
... can aid in pain relief
... may help you sleep!
AND freshly ground TASTES SO MUCH BETTER! just grab your micro pane and shave away... on top of coffee, into your pot roast, into these tartlets, etc etc

now, without further ado... the recipe for


strawberry rhubarb date tartlets

crust
  • 2 1/2 cups almond meal
  • 1/2 cup coconut flour
  • 1/2 cup palm or date sugar
  • 1/2 t salt
  • 1/2 t freshly ground nutmeg
  • 1/3 cup melted coconut oil + some for baking tins
  • 1/3-1/2 cup water, room temp
  • 1 t vanilla
  1. combine dry ingredients in large bowl
  2. separately, combine wet ingredients
  3. add wet to dry and blend with hands, start with 1/3 cup water, add more as needed until dough balls together
  4. let rest for 10 min
  5. preheat oven to 325
  6. press dough into coconut oiled mini muffin tins
  7. bake 5 min to set
filling
  • 6 stalks rhubarb, greens discarded, stalks cut 1/2" thick
  • 1 pint strawberries, cored & 1/4'd
  • 12 dates, pitted & rough chopped
  • 1 t vanilla
  • 1/2 t freshly ground nutmeg
  • pinch salt
  • water
  • 3 drops cinnamon and/or clove essential oil (need to buy?)
  1. combine all except essential oil in medium saucepan over medium heat, water should be about an inch deep, do not submerge fruit
  2. when water beings to simmer, reduce heat to low-med
  3. stirring occasionally, cook until rhubarb/dates have softened to jam consistency, about 15 min
  4. remove from heat
  5. when room temperature, stir in essential oil(s)
  6. fill crusts, slightly heaping
  7. bake 14-18 min, until edges are med-dark brown
  8. let cool 5 min
  9. remove from tin & finish cooling on wire rack or serve immediately with ice cream!

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