Raw Ruby Tartlettes
If it would not be a mess to do so, I would make pomegranate arils into jewelry. They are so beautiful, like nature's rubies, and I always get excited when pomegranate season returns again. I may not be able to wear them, but I am able to adorn my desserts with them which makes me equally as happy. They are a beautiful addition to cakes and tarts as a garnish, or even stirred into muffin batter for crunch and pops of flavor.
Last weekend, I thought they would be the perfect addition to some already brightly colored tarts I had made containing a cranberry orange curd. I would have loved these as a child with the bright pink filling and sparkling red topping. I have always been a sucker for all things pink and sparkly. But more importantly besides being beautiful these tarts were yummalicious to say the least.
The plain crunchy cookie like crust was the perfect base for the silky, creamy tart yet sweet orange scented cranberry filling and the crunchy little pomegranate arils that sat atop it. I imagine these would be the perfect finish to an elegant holiday meal! I felt pretty special simply eating one at the kitchen table in my PJs.
Raw Ruby Cranberry Orange Pomegranate Tartlettes
Makes 2
2 4 inch removable bottom tart pans
crusts:
1 cup finely shredded dried coconut
2/3 cup sprouted, dehydrated buckwheat (or additional coconut)
1/3 cup ground flax seed
1/4 tsp sea salt
1/2 cup soft medjool dates, pitted (soaked in water 30 minutes and drained well if not soft) lemon
curd:
1 tsp powdered agar agar
3/4 cup fresh orange juice
zest of one organic orange
1/2 cup fresh organic cranberries
2 Tbsp raw coconut nectar
1 tsp pure vanilla extract
1/4 cup raw coconut butter
about 1 cup pomegranate seeds for topping
To make the crust, combine all the ingredients in a food processor and process until finely chopped and starting to hold together. Press the mixture into 2 4 inch removable bottom tart piled with coconut oil. Place in the freezer while you prepare the curd.
For the curd, combine all ingredients in a blender and blend until smooth. Pour into the prepared crusts and place in the fridge for about 4-6 hours or until set and chilled. Once chilled, top with the cup pomegranate seeds. Enjoy! Store any extra in the fridge.
For the curd, combine all ingredients in a blender and blend until smooth. Pour into the prepared crusts and place in the fridge for about 4-6 hours or until set and chilled. Once chilled, top with the cup pomegranate seeds. Enjoy! Store any extra in the fridge.
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14 Comments
This sounds wonderful (looks gorgeous too). Friends just gave me a dozen pomegranates from their tree, so I really have to make this, once I get agar agar (guess it's needed to set it, correct?). Don't have the small tart pans, but will place them in a pot de creme cup and just eat it out of there.
Thanks Ellen! You are lucky to have fresh Poms! I am so jealous ;). Yes, the agar helps it set up without so much butter. Pot de creme cups should work, or you would double the recipe and make it in an 8 inch pan.
this looks excellent. We have pomegranates (rimonim) here in Israel from around September until December or January. My husband just brought 2 large ones home, so even with my sprained ankle I am going to try to make it today for our guests this evening. Also, thank you for your magnificent book. I've tried at least 1/2 of the desserts in there and they are magnificent! Thank you again for your work!!
Oh I'm so happy to see this! I just bought some fresh cranberries and had no idea how to use them raw .. I see you can just use them like any other berries, I guess :)
Awesome :)! I am happy I can help. I have been using cranberries a lot this week, I made a raw relish as well, and am thinking about using them in a cake this weekend. If you don't mind the tartness, they are wonderful raw berries :)!
Wow, this looks amazing. I'm going to make this as my dessert for Thanksgiving. Thank you!
Thank you :)! It would be perfect for Thanksgiving!
Beautiful!!! I want to make this! BUT-- can you tell me how to substitute the agar agar for Irish Moss made out of the kelp noodles like you gave the recipe for? What would equal 1 tsp of agar? Would this even work?<br />Mary
I have never worked with Irish moss or kelp noodles, so I am not sure what the amount would be. Maybe you are thinking of another blog? I know Nouveu Raw has done tutorials on those things.
My family and I are maybe only 20% raw, but they always love it when I make raw food. It's such a tasty and healthy change from regular fare. I made this into a large tart last year and it was so delicious with the orange, cranberry and pomegranate flavors going on. It was a really light and delightful change from the heavy pies that I normally make. It's on my dessert list today and will be a great finish to the turkey dinner. Thanks for the awesome recipe, I'm really looking forward to dessert tonight!
Awesome, happy to hear you made it last year and this year :)! I bet it is beautiful in large form!
Hi Amy could I substitute agar agar with 1 tsp of grass fed gelatin?? Thank you so much for sharing such a wonderful blog Tiziana xx
I am sorry but unfortunately I have never tried any of my recipes with gelatin (it is not a vegan product), so I am not sure if it would work or not or what the conversion would be. Thank you though, I am happy to hear you appreciate my recipes :)!
Thank you so much for your rely anyway and will let you know:) Tiziana