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    Raspberry Tartlet with crunchy base

    Raspberry Tartlet with crunchy base (vegan & sugar free)

    Naturally sweet with the power of fresh fruits and berries

    Today delicious raspberry tarts with a crispy base are already waiting to be crunched away by you. Who would guess with these beauties that the recipe is also vegan and sugar-free?

    NONE ??

    But it works, because for the sweet, „everything that melts“ raspberry cream, I only used 1 tbsp maple syrup. The rest of the sweetness, bring dried cherries, fresh raspberries, blueberries and strawberries naturally.

    Raspberry Tartlet with crunchy base (vegan & sugar free)


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    Serves 4
    Prep time 2 hours
    Cook time 2 hours, 25 minutes
    Total time
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    4 hours, 25 minutes

    Ingredients

    CRUNCHY BASE

    • 100g dried cherries
    • 30g cashew nuts
    • 70g spelt flakes
    • 1 teaspoon cocoa powder

    RASPBERRY CREAM

    • 300ml soy whip, vegan whipped cream
    • 75g raspberries
    • 2 tablespoons mango juice
    • 2g Agar Agar

    DECORATION

    • 50g raspberries
    • 50g blueberries
    • 50g strawberries
    • mint leaves
    • 1 tablespoon cocoa nibs

    Note

    To prepare the cakes, you will need 4 small tart rings. You will also need a total of 200g of raspberries.

    Directions

    CRUNCHY BASE
    Step 1 Put the dried cherries, cashews, spelt flakes and cocoa powder in a multi grinder and grind.
    Place dessert rings on a serving plate, spread the mixture inside and press down firmly. (Tip: pressing down works best with the bottom of a drinking glass!).
    Step 2 Wash the raspberries, dry them and carefully cut them in half lengthwise with a sharp knife.
    Now decorate the halved raspberries on the crunchy base, with the cut edge facing outwards. (see photo)
    RASPBERRY CREAM
    Step 3 Whip the chilled vegan cream until fluffy.
    Mix the raspberries and the mango juice and puree finely. (If you don't like the seeds of the raspberries, you can strain the raspberry puree through a sieve).
    Pour the raspberry puree into a small pot and mix with the Agar Agar.
    Bring the mixture to a boil and simmer for 2 minutes, stirring constantly.
    Step 4 Then stir in the maple syrup and immediately fold the puree into the whipped cream.
    Carefully spread the raspberry cream on the crunchy base using a spoon.
    Chill the raspberry tartlets in the fridge for 2 hours.
    DECORATION
    Step 5 Wash the raspberries, blueberries and strawberries and dry them on a paper towel.
    Carefully remove the tartlets from the rings and decorate with the fruits and lemon balm.
    Finally, sprinkle with the cocoa nibs and enjoy.
    Sabrina Sue Daniels_Foodstyling_Foodfotografie_Rezepte

    About Sabrina Sue

    Food at its best. Extraordinary recipe creations and wonderful food photography by Sabrina Sue Daniels. Nice to meet you, stay a little and let yourself be inspired.

    Beautiful food for beautiful people… Healthy food and colorful food creations will feed your body and your soul! My best creations are waiting for you! Let’s get started!

    Happy cooking, your´s Sabrina Sue Daniels!

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