Spiced Berry Crumble Tarts

December 11, 2020

Spiced Berry Crumble Tarts

It's that time of the year again, and we couldn't be more excited! We've been busy in the kitchen developing some new plant-based festive recipes for you...

Makes: 10 tarts | Under 1 hr 

Pastry

  • 240g ground almonds 
  • 170g plain flour 
  • 75g coconut oil 
  • 140mls pure maple syrup 
  • 160mls plant milk 
  • pinch sea salt 

Berry Filling

  • 150g blueberries (fresh or frozen)
  • 375g raspberries (fresh or frozen)
  • 3 tbsp maple syrup
  • 1/4 tsp ground cardamom
  • 1 star anise 
  • 1 ½ tbsp corn starch
  • pinch of salt

Method

  1. Place all the pastry ingredients into a food processor and pulse until a dough forms. Roll the dough into a ball, cover and transfer to the fridge for 30 minutes.
  2. Preheat oven to 180°C, and grease a 12-hole cupcake tray with coconut oil. Remove the dough from the fridge, measure 3 quarters and place the remaining quarter back in the fridge (this will be used as the crumb)
  3. Roll 1-2 tablespoons of the dough into a ball and place into cupcake holes. Use your hands to flatten the dough around the cases and mould into cups, ensuring there are no holes. Bake for 10-15 minutes, or until golden.
  4. Meanwhile, place all filling ingredients into a medium saucepan, heat on medium and bring to a simmer. Continue cooking for 10 minutes, or until thickened.
  5. Once the cases are cooked, spoon 1-2 tablespoon of the berry filling into each tart and crumble with the remaining dough. Return to the oven for an additional 10-15 minutes, or until the crumble is golden.
Serving suggestion: enjoy as is, or with a dollop of ice cream, yoghurt or custard!

  

 



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