STOP THE PRESS. I’ve got a new combination that rivals the classics. Its baffling as to why it is not already been used more often. Blueberry and grapes are a match made in heaven – apple and cranberry can move right over.
I love making these little tarts because they are something that always seems so indulgent and such a treat in bakeries or cake shops.
Yet with fruit’s natural sweetness and a healthy base – it should be (and is) easy to make a clean version.
I am really on a role of creating tarts and bases that are ‘clean’ or healthier alternatives that are not made of lots of oils, nuts and dates and therefore being deceivingly high calorie.
- 50 g Coconut Flour
- 60 g Cacao Powder
- 100 g Egg White
- 75 g Apple Puree*
- 50 g Granulated Stevia/Sweetener I use Truvia
- 200 g Blueberries
- 200 g Red Grapes
- 2 Tbsp Water
- 1 Tbsp Granulated Stevia/Sweetener I use Truvia
Pre-heat the oven to 185C.
Mix all the ingredients together to form a sticky dough. Then roll out to half cm thick. I roll between two sheets of clingfilm to stop it sticking.
Then form 12 tartlets in tart cases or rubber cupcake cakes. I cut out circles to form the bottom of the tartlets and roll thick half a cm thick sausages to form the edges and mold them together.
Add all to a tray and bake for 15 minutes and then leave to cool and they will harden.
Add the fruit to a saucepan with the water and sweetener.
Bring to the boil and then simmer on a low heat for around 10 minutes until a sticky, chutney-style mixture is formed.
Spoon into the tart bases and leave to cool.