Elderflower & Berry Tarts (Vegan & Grain-free

• Produce

  • 1 Mixture of fresh berries

• Canned Goods

  • 120 ml Coconut milk

• Condiments

  • 80 ml Lemon juice, freshly squeezed
  • 5 tbsp Maple syrup

• Baking & Spices

  • 2 tbsp Agar flakes
  • 1 tbsp Arrowroot powder
  • 35 g Coconut flour
  • 1 Small pinch Salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 150 g Almonds, ground

• Beer, Wine & Liquor

  • 60 ml Elderflower cordial

• Liquids

  • 120 ml Water

Found on wallflowerkitchen.com

Description

Ingredients

• 150g / 1½ cups ground almonds
• 35g / ½ cup coconut flour
• Small pinch of salt
• 3 tbsp maple syrup
• 3 tbsp coconut oil (melted) or olive oil
• 120ml / ½ cup water
• 60ml / ¼ cup elderflower cordial
• 2 tbsp agar flakes
• 120ml / ½ cup coconut milk
• 1 tbsp arrowroot powder
• 2 - 4 tbsp maple syrup
• 80ml / ⅓ cup freshly squeezed lemon juice
• ½ tsp vanilla extract
• Mixture of fresh berries

Directions

• Preheat the oven to 170°C / 350°F and lightly grease a loose-base 23cm tart tin or two 12.5cm tins.
• In a food processor, mix together the ground almonds, coconut flour, salt and maple syrup. Add in the oil 1 tbsp at a time until the mixture resembles dense breadcrumbs that shapes like a dough when pressed.
• Using your fingers or the back of a spoon, press the dough into the tart tin, making sure the sides and bottom are coated evenly.
• Bake in the oven for 10-15 minutes until golden.
• In a small saucepan, combine the water and elderflower cordial. Taste and add more cordial if needed. Sprinkle the agar flakes on top and allow them to soften for a few minutes.
• Meanwhile, mix 60ml / ¼ cup of the coconut milk with the arrowroot powder in a small bowl and set aside for later.
• Bring the elderflower and agar mixture to a boil, then reduce to a simmer. Stir for a 5-10 minutes until all the agar flakes have been dissolved. Stir in the maple syrup.
• Add the arrowroot and coconut mixture to the saucepan and bring to a boil. Whisk briefly for a few seconds and then reduce the heat. The mixture should thicken considerably.
• Remove from the heat and stir in the lemon juice and vanilla extract.
• Make sure the tart shell is completely cool. Pour the elderflower filling into the tarts and leave to set in the fridge for 1 hour. Arrange the berries on top, pressing them in slightly. Leave to set for a further hour.