Following on from my Blue Mint Tart, I thought it would be fun to make pink tartlets.  Using pomegranate juice to flavour and the seeds to decorate. Pomegranate’s are a great source of vitamin C, they have potent anti-inflammatory properties and aid digestion, arthritis, heart disease.  The vibrant pink colour is natural pitaya powder which comes from the dragon fruit. This wonderful fruit is loaded with fibre, promotes a healthy gut, strengthens your immune system, is a good source of magnesium and boosts low iron levels.  What’s not to love? 

 

 

First, preheat oven to 180 degrees C.  Grease 4 fluted tartlet tins (loose based is best) with coconut oil, making sure you grease up the sides too.

 

Crust

 

1 cup Sharpham Park Spelt Flour

¾ cup Ground almonds

60g melted coconut oil

2 Tablespoons Maple Syrup

1 Teaspoon vanilla extract

Pinch of salt

 

Combine all the ingredients in a food processor (or by hand) and pulse until a dough is formed.  Press into the bottom and sides of the tartlet tins. Using a fork, prod a few holes here and there on the bottom of the bases.  Bake for approximately 10 minutes checking after about 8 minutes.  It should turn a lovely golden brown.

 

Take out of the oven and place on a cooling rack (still in the tin) to cool.  Now make your filling.

 

Filling

 

1 ½ cups cashews (soaked preferably overnight however a couple of hours would work)

1 cup Coconut cream (In the tin of coconut milk, use the cream on the top that has solidified, placing in the fridge overnight will help)

½ cup coconut milk (use the liquid underneath the coconut cream)

6 Tablespoons maple syrup

2 Tablespoons melted coconut oil

1 Tablespoon Pink Pitaya Powder

1 cup pomegranate juice

2 teaspoons agar agar powder

 

Place cashews, coconut cream, coconut milk, maple syrup, and pink pitaya powder in a high speed blender.  Blend until smooth.

 

In a saucepan, mix together the pomegranate juice, coconut oil and agar powder over a medium heat until the agar powder has dissolved and bring the mixture to a boil, stirring continuously.  

 

Pour the hot mixture into your beautiful pink mixture and whizz up until completely incorporated. Be relatively quick with the next step as the mixture will start to thicken and set. Pour this mixture into the base of your tartlets and place in the fridge.  It will take a couple of hours to set.  Remove gently from the tin if you’ve used a loose bottomed tin and decorate with pomegranate seeds.