Monday, August 9, 2010

Raw blueberry tartlets

This recipe comes courtesy of Self magazine from way back in April 2006.

2 cups fresh blueberries
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
1/2 teaspoon grated orange zest, plus extra julienned for garnish
1/2 teaspoon vanilla extract
4 teaspoons brown sugar
Canola oil cooking spray
2/3 cup raw almonds
1/2 cup (packed) pitted dates

Combine the first 6 ingredients in a bowl, cover and refrigerate.  Coat a mixing bowl with cooking spray.  Pulse almonds in a food processor until they resemble breadcrumbs.  Empty into prepared bowl.  Pulse dates with 1 teaspoon water in food processor until well chopped (they will be a little clumpy).  Mixwith almonds to form a paste.  Divide mixture evenly into 4 golf ball sized rounds.  Place each ball between 2 pieces of wax paper and press to form a 4" crust.  Turn up edges if desired.  Refrigerate 2 hours.  Use a spatula to move crusts to serving plates; fill each with 1/2 cup berries and drizzle each with some left over juices from bowl.  Top with julienned orange zest.

My alternations:
I don't use cooking spray, so I just put a little olive oil in the bowl.  The recipe calls for dates but I accidentally bought figs, worked just as well.  While I like a little zest, Paulo is not crazy about it so I went light with that part. 

It was actually a very simple dessert to make, definitely takes time and preplanning though.  The crust needs to sit and chill for a few hours but once they're set you can move them with ease to the plate.  You could easily use this base recipe and modify it with whatever fruit was in season at the time.  I'm not sure if the brown sugar and vanilla extract would disqualify this as a true "raw" food-my hunch is yes, but I don't know enough about the raw food movement to be sure.  Honestly though if the berries are sweet enough you wouldn't need either. 

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