PERSIMMON TARTS

A tart only fruit, without flour, butter, eggs and refined sugar, that makes us discover new textures and flavors.

I love the raw tarts, especially at breakfast, they are perfect in every season and in every kind of fruit, to prepare this type of sweets does not take much just a food processor, fresh and dried fruit and lots of imagination.

Ingredients for the base of 4 small tarts of 11 cm diameter:

  • 200 g hazelnuts
  • 8 dates
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 pinch of salt

Cream ingredients:

  • 300 g persimmon already peeled
  • 120 g orange already peeled
  • 2 g agar agar
  • 80 ml water
  • pomegranate q.s.

How to prepare the base of tarts raw

Chopped hazelnuts in a food processor with the cinnamon, ginger and salt, add the dates cut into small pieces and blend for well incorporate each ingredient.

Pressed the base on the bottom and edges of the cake tins to create the base of the tart.

The mixture prepared is soft crumbly or crunchy as the traditional tart, if you want crunch consistency, you can blend other hazelnuts coarsely to be included in the mixture, stirring with a spatula or sprinkle on the base of the tart before adding the persimmon cream .

Do shrink in the freezer for 30 minutes, remove from the molds and topped with cream.

How to prepare persimmons cream

Grated orange peel and then peeled the orange.

Peel the persimmons and shake it with the orange, then add the grated orange peel.

Dissolve the agar agar in a little water to prevent the formation of lumps, then add the remaining water and mix well.

Pour the agar agar mixture in a non-stick saucepan, bring to a boil on the stove, then reduce the heat and stir for 1-2 minutes, at this point will be whitish with a gluey consistency.

Pour the smoothie in a bowl and add the agar agar gel mixing well.

Pour the cream into tarts and decorated with pomegranate seeds or whatever you would like.

Put the tart in the refrigerator to consolidate for 3 hours at least.

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