I made these tartlets for a cooking event here in Germany. You apply, get a cooking partner, get allocated to one dish: starter, main course or dessert. I was happy to get the dessert. After preparing our tartlets, we went to the first house, meeting two other groups. The starter was hummus, guacamole, bread, olives and tomato salad. If you say guacamole, I am always in. It tasted so good, I had to restrict myself for leaving space for the other two meals. After two hours we changed houses and groups for the main course. The main course was a rice-with-curry-veggie-meal. It was amazingly satisfying and we were surrounded by the cutest dog ever. I was a little bit afraid though everyone would be full after two prepared meals but my concern was unfounded. Everything was gone very fast. It was so much fun, meeting new people, preparing meals and enjoying different courses and different places. In the end you have met 12 new people, plus your cooking partner. I was in a plantbased group, so I did not have to worry much about the ingredients. If you ever have a chance to join a fun cooking event but have concerns: do it! It is so much fun and a great way to meet new people.
I’ve always been a huge tartlet fan, even when I didn’t like fruit or vegetables I still loved tartlets– although I did quite often eat the sugar base and did not eat much of the fruit! The topping is still my favourite part though and I’m especially obsessed with the bottom part of it. You know when two parts compliment each other but you could also just eat each base separately? That is the best! The soft sweet parts of dates, the frozen wild blueberries mixed with cashew nuts, the subtle caramel touches of pure maple syrup and the beautiful layer of coconuts on the top – those are all pretty amazing. Nothing about these tartets taste healthy either really, which is kind of fun, but trust me it really is so good for you and it’s filled with just a few, incredibly simple ingredients: raspberries, dates, cashew nuts, almonds, coconut (oil/ milk), vanilla powder, salt and pure maple syrup. So you can enjoy your dessert any time of the day knowing that you’re taking in so many vitamins and minerals as well as fibre, healthy fats, antioxidants and plant-protein. The final piece of awesome news about this dish is that raspberries are in season in Germany right now, which means that not only do they taste better than ever but you can go pick them too, which is really fun – there’s something really magical about collecting your own wild, organic food (or buying them from the farmer’s market and supporting locally picked food) and turning it into something totally delicious!
Also on another note I just wanted to let you know that I shared my favorite kitchen gadgets with you under the category SHOP on my blog after all my friends wanted to know my kitchen tools.
SERVES: 4 persons
TIME: 20 minutes
BASE (improved version):
– 150 grams almonds
– 7 medjool dates
– 3 tablespoons (45g) of shredded coconut (I used less in the video but it tastes better with 3 tsp.)
– 2 tablespoons physillum husks or chia seeds
– 1 tablespoon coconut oil (not used in the video, but recommended)
– 1/2 tablespoon Himalayan salt
– 200g rasperries
– 100g cashew nuts, soaked for 4-6 hours
– 100g coconut oil
– 1 can coconut milk, put in the fridge for 24h
– 4 tablespoons maple syrup
– optional: 1 tablespoon agar agar
– 1 tablespoon vanilla powder
– 1/3 tablespoon Himalayan salt
– shredded coconut
Tip: you can use different berries, creating a colorful look.
Pulse ingredients for the base in a food processor to combine, about 20 seconds. With processor running, add cold water, 1 tablespoon at a time, until a dough forms (do not process more than 20 seconds).
Place base paste into tartlet forms, flattening each piece into a 2-inch round. Freeze for at least 10 minutes, up to 1 day.
Pulse ingredients for the filling in a food processor for about 30 seconds. Fill forms with berry mixture. Put in the fridge for about 3 hours (or freezer for 1 hour).