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Cerise Prickly Pear Tart with Quinoa Crust

These tartlets are the perfect example of taking a seemingly simple dessert then adding just a pop of color and a few garnishes on top to transform and elevate it to impressive heights! We eat with our eyes first, so with the addition of Suncore Foods® Cerise Prickly Pear Powder, this coconut milk-based tartlet takes on a stunning and commanding appearance, especially with our Globe Amaranth Flowers adorning the top! These beauties are perfect for #teatime with their gorgeous range of pink and magenta hues. And within the scrumptious, buttery, crumbly crust, you will find Suncore Foods® Snow Quinoa Flakes, which are a fantastic alternative to rolled oats! Grab a cuppa tea and pinkies up! 

Ingredients

Makes 3 Pieces of 4” Tartlets

To Make the Quinoa Crust:
1/2 + 1/3 cup regular flour
1/8 cup Suncore Foods® Snow Quinoa Flakes
1/8 cup icing sugar
50 grams cold solid butter
Pinch of Suncore Foods® Rose Salt
1/2 tbsp softened butter

To Make the Filling:
1 tsp Suncore Foods® Cerise Prickly Pear Supercolor Powder
1 tbsp water
(Mix powder with sugar to make a pink paste)
1/2 tsp agar agar powder
3/4 cup coconut milk
1 tbsp sugar of choice
Pinch of Suncore Foods® Rose Salt

Directions

1. To make the crust;
Place all ingredients (except softened butter) in a food processor; pulse until mixture turn into wet sand texture. Add in the softened butter; continue to pulse until mixture turns into dough foam.

2. Once ready, transfer dough to tart pan; press firmly to the sides and bottom of the pan. Smooth out the surface with a measuring cup. Place the tart back the freezer to fine up (15 mins).
Meantime, pre-heat oven to 180 degrees Celsius.
Pierce all over the bottom of the tart shells with fork. Bake for 15 mins or until edges turn golden brown.
Let them cool on wire rack while you make the filling.

3. To make the filling;
Mix pink powder with water to make a pink paste. Set aside.
Place all other ingredients in a small saucepan. Cook mixture on medium low heat, stirring constantly for 3-4 mins then bring it to a boil for 10-20 seconds.

4. Strain mixture directly to a measuring cup to discard bubbles and granules. Let it cool slightly before pouring to tart shells.
Let them set in the chiller for at least an hour before serving. Enjoy!

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1. To make the crust;
Place all ingredients (except softened butter) in a food processor; pulse until mixture turn into wet sand texture. Add in the softened butter; continue to pulse until mixture turns into dough foam.

2. Once ready, transfer dough to tart pan; press firmly to the sides and bottom of the pan. Smooth out the surface with a measuring cup. Place the tart back the freezer to fine up (15 mins).
Meantime, pre-heat oven to 180 degrees Celsius.
Pierce all over the bottom of the tart shells with fork. Bake for 15 mins or until edges turn golden brown.
Let them cool on wire rack while you make the filling.

3. To make the filling;
Mix pink powder with water to make a pink paste. Set aside.
Place all other ingredients in a small saucepan. Cook mixture on medium low heat, stirring constantly for 3-4 mins then bring it to a boil for 10-20 seconds.

4. Strain mixture directly to a measuring cup to discard bubbles and granules. Let it cool slightly before pouring to tart shells.
Let them set in the chiller for at least an hour before serving. Enjoy!

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