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Berry Tarlets with Quinoa Crust

We're so berry excited to sink our spoons into this rich, velvety magenta filling. Our love is blooming for these Berry Tarlets with Quinoa Crusts packed Suncore Foods® Quinoa Snow Flakes with Suncore Foods® Rose Salt into the light, delicious crust and used Suncore Foods® Rose Blossoms and Rose Petals for those flower aesthetics that are to live for. These delicate roses are total eye-candy! 

Recipe and photo by the wonderful Yukiko. Check out her Instagram @foodie.yuki for more beautiful recipes! 

Ingredients

For the crust:
260g almond flour
30g Sucore Foods® Quinoa Snow Flakes
5 pitted Medjool dates
1 tsp vanilla bean paste
3 Tbsp coconut oil
1/2 tsp Suncore Foods® Rose Salt

For the berry compote:
200g raspberries
150g strawberries
150g red currant
3 Tbsp maple syrup
2 tsp lemon juice

For the filling:
300g berry compote
100g full fat coconut milk
100 ml oat milk
3 tbsp agave
2 tsp corn starch
1 tsp agar agar
2 tbsp Suncore Foods® Rose Blossoms and Rose Petals

Directions

1. Make the crust. Preheat oven to 170°C degrees. Place the almond flour, quinoa flakes, dates, coconut oil, vanilla and salt into a food processor. Pulse several times until the mixture resembles wet sand. It will be a bit sticky. Press the mixture firmly into a lightly greased tart pan. Poke some holes into the bottom of the crust with a fork. Bake for 8-10 minutes until fragrant. Remove and cool completely.

2. Make the berry compote. Add the berries, maple syrup and lemon juice to a medium size pot set over high heat. Bring the mixture to a boil, once boiling use a fork to break down and mashe the berries. Continue to cook for 10 minutes or until the jam has reduced and thickened by 1/3. Remove from the heat and let cool.

3. Make the filling. Place the berry compote, coconut milk, dairy free milk and agave in a food processor and blend until completely smooth. Place the mixture into a medium saucepan, add agar agar and corn starch and whisk until well combined. Heat over medium-high and bring to a brief boil, stirring continuously. Continue to cook until it starts to thicken. Remove from heat, transfer to a bowl and let cool down a little before pouring the mixture over the base. Let cool down completely before placing in the refrigerator to set for at least 3 hours. Garnish with rose petals and blossoms.


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