Raspberry and lemon cream tartelettes with coco-canna base
These delicious tartlets are filled with a fluffy, light lemon cream that has a soft, silky texture thanks to the coconut and cashew milk and, together with the crunchy, wonderfully fragrant coco-canna base, creates a delightful composition.
Ingredients for the dough:
- 150g unsweetened, dried coconut flakes
- 25g oat flakes
- 3 tbsp brown rice flour
- 100g spelt flour
- 40ml melted coconut oil
- 20ml Cannabis Coconut Oil
- 60ml maple syrup
- Pinch of sea salt
- 1 tbsp. vanilla extract
Ingredients for the filling:
- 110g raw cashews
- 500ml water
- 540ml rice milk (unsweetened)
- 25g grated coconut
- 3 ½ tsp agar-agar flakes
- 60ml maple syrup
- 60ml freshly squeezed lemon juice
- Grated from 2 lemons
- Pinch turmeric
- Pinch of sea salt
Ingredients for the topping:
- 450g raspberries
- 1 tsp maple syrup
- ½ tsp vanilla extract
Preparation:
To make the dough, preheat the oven to 150°C and spread the coconut flakes on a baking tray lined with baking paper. Toast the coconut flakes in the oven for 4 minutes, stir and toast for another 2 to 3 minutes until they are golden brown and smell delicious. Then remove the toasted shreds from the oven and leave to cool.
Then finely grind the rice flour, oat flakes, 50g of the toasted coconut flakes and a pinch of salt in a food processor and mix together with the spelt flour and the remaining coconut flakes in a bowl. Drizzle the "normal" and the cannabis-infused coconut oil over this mixture and mix with a fork or your fingers until all the flour is moist. Then the maple syrup and vanilla extract are added and everything is mixed into an even, moist but not sticky dough.
Press the dough into greased tartelette moulds, cut off the overhanging edge and prick the bottom a few times with a fork. Bake the tartlets in the oven at 160°C for about 20 minutes until they are golden brown and smell of coconut.
For the filling of the tartelettes, first soak the cashews in 500 ml of water for 4 hours, drain the water and then rinse the cashews. Then they are pureed together with the rice milk and the coconut flakes in a blender or a magic wand for about 1 minute. Strain the milk mixture through a pasta strainer lined with a clean tea towel or several cheesecloths, carefully lift the ends of the towel and gently squeeze out all the liquid.
Mix this coconut-cashew milk well in a saucepan with the agar-agar flakes, maple syrup, salt and turmeric and bring to the boil on the highest setting with the lid on. Stir the milk well every minute or so until the agar-agar flakes have completely dissolved. Then let the milk cool for 10 minutes and puree it together with the lemon juice in a blender for about 30 seconds until the mixture is frothy. Then stir in 3 tbsp. lemon zest and leave the lemon-cashew mixture to cool for another 10 minutes.
Carefully release the baked tartelette bases from the ramekins and place on a small tray or tray that will fit in the fridge. Then fill the tartelettes to the brim with the lemon cashew cream and sprinkle with the rest of the lemon zest. As soon as the filling stops steaming, place the tartelletes in the fridge for 30 minutes so that the cream sets.
In the meantime, gently mix the raspberries (or other berries of choice) in a bowl with the maple syrup and vanilla extract and leave to infuse until serving the tartelettes.
Before serving, carefully stir the berries again and then spread them evenly over the tartelettes.
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