Orange & Pumpkin Tartlets
I have just discovered agar agar! Why did no one tell me about this sooner? It has literally changed my life.
For those of you who are still in the dark about this amazing wonder ingredient, agar agar is a natural vegetable gelatin. It is made from seaweed, in specific red sea algae and is even considered a health food by many. Agar contains no calories, no sugar, no carbohydrates and no fat. It is free from dairy, eggs, corn, wheat, gluten and starch and is deemed a great source of calcium and iron too. What more can a girl ask for am I right?
However, the most important thing that you need to know about this magic powder is that it sets things! It sets foods firm and now I am able to make plant-based jellies, cheeses, jams and even gummy bears! Woohoo!!
I knew as soon as I was able to make things set that I was going to start creating delicious cheesecake style desserts but given that its autumn I thought I'd jump on the pumpkin bandwagon and show my two pennies worth to Pinterest. Aren't they pretty? Visuals aside though these are melt in the mouth delicious. Sweet crumbly bases and creamy spiced filling and the best bit is they are fully plant-based and healthy. You can thank me later!
For this recipe we used these tarlet cases.
Servings 6 tartlets
1 cup pitted dates
1/2 cup oats
1/2 cup walnuts
1/2 cup cashews
1 cup pumpkin puree
1/4 cup filtered water
2 tbsp agar agar flakes
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
juice and zest 1 orange plus extra zest for decoration-optional
1 tbsp maple syrup
To make the base blitz up the dates, oats and walnuts in a food processor until you get a chunky, sticky sand texture.
Gently press your base filling into your moulds. Fully line the bottom and sides.
To make the filling add all of your filling ingredients excluding the agar powder and orange zest with 1/2 cup of your water in a food processor or blender and whizz until smooth and creamy.
Gently heat your remaining 3/4 cup of water with the agar flakes and orange zest and simmer for approximately 5-10 minutes to ensure the agar is fully dissolved.
Remove from the heat and quickly pour your cashew mix into your agar pan and combine.
Pour the combined mixture over your crust and allow to set in the fridge for 2 hours.
Gently push up on the loose tartlet base to remove your dessert.
Serve with cream or ice cream and a little orange zest
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