Mini Cranberry Tarts
category: desserts | season: winter | uploaded: 21 November 2011
These delicious mini tarts make the perfect snack or dessert for the festive season
ingredients
- For the filling
- 2 cups of fresh cranberries
- 2 cups of apple or orange juice
- 1 tablespoon of raisins
- 1 tablespoon of orange or lemon zest
- 1 tablespoon of vanilla extract
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of ground cardamon
- 1/2 teaspoon of ground cloves
- 1/2 tablespoon of finely grated ginger
- a pinch of salt
- For the pastry
- 1 cup of whole wheat pastry flour, 2/3 cup of chickpea flour
- 1/2 cup of olive oil, 1/4 cup of brown rice syrup
- pinch of sea salt
instructions
- To make the filling, combine all the ingredients and cook on a low heat until you have a thick and sticky mixture. If it is too watery, add some kuzu or arrow root to thicken. It may be that the mixture if too sour, if so, add enough rice syrup or barley malt to taste.
- For the pastry: combine the olive oil & rice syrup and mix well. Then mix the flours and salt in a bowl and gradually add the liquid until you have a soft dough. Knead a couple of times to bring it together. Then press into oiled tart tins of your choice. You can make a big one, smaller ones or mini tarts. Use a fork to prick the tart cases.
- Preheat the oven to about 180 degrees. Bake for 20 minutes or so until golden. Remove and allow to cool. Then spread the cranberry mixture into the tart case(s) and bake for a further 5 minutes. Serve with some delicious almond custard or oat cream, or simply on their own.