Click here to printPassion Fruit Yogurt Tartlets
Here we go again: the tart base recipe repeated! For the next month I'll be repeating this base recipe again and again so that you really get the point of how to implement it in different ways!
What I really like about this tart base recipe is that it's so simple. It's just cashew flour (which is basically blended cashews), agave nectar, water and of course my favorite part of the recipe - mesquite powder. The mesquite powder is really what makes this tart the unique and delicious experience that it is.
MAKES 4 mini tartlets
ingredients
- 1 cup Cashew flour*
- 1 tbsp Mesquite Powder
- 1 tbsp water
- ½ tbsp Light Agave Nectar
- ½ tsp cinnamon powder
method
- Step 1 :Place all ingredients in a food processor and pulse until it reaches a doughy consistency.
- Step 2 :Press into four mini tartlet pans with removable bottoms.
- Step 3 :Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for six hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further eight hours.
- Step 4 :Place the tartlets on a cooling rack for three minutes before serving.
Article printed from Loving Earth: https://lovingearth.net/