Click here to printMascarpone Tartlets with Pink Peppercorns
What makes the mascarpone cheese really cheesy is not just the best cashews that you can get from Loving Earth, but also the mesquite powder, which adds that little extra creamy caramel flavour to the mascarpone. The VISUAL is everything. So, make sure that you do use pink peppercorns for this baby, otherwise Loving Earth sour cherries or cacao nibs will do the trick!
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ingredients
- 1 cup hazelnuts
- 1 cup Really Raw Cashews, soaked 2 – 4 hours
- 3 tbsp Light Agave Nectar
- 1 tsp vanilla essence or ground Vanilla Beans
- ½ tsp sea salt
- 1 tbsp cinnamon powder
method
- Step 1 :1. Place all the prepared hazelnuts and cashews in a food processor and pulse into a coarse flour.
- Step 2 :2. Add all remaining ingredients except the cinnamon powder and lightly pulse until well mixed.
- Step 3 :3. Press into four mini tartlet pans* with removable bottoms.
- Step 4 :4. Place bases on a mesh dehydrator sheet and dehydrate at 115 degrees F for two hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further six hours.
- Step 5 :5. Dust cinnamon powder over the tartlets to make them look as if they are slightly burned.
Article printed from Loving Earth: https://lovingearth.net/