Blueberry, Grape and Cacao Tartlets

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.

Ingredients

Base

  • 50 g Coconut Flour
  • 60 g Cacao Powder
  • 100 g Egg White
  • 75 g Apple Puree*
  • 50 g Granulated Stevia/Sweetener I use Truvia

Filling

  • 200 g Blueberries
  • 200 g Red Grapes
  • 2 Tbsp Water
  • 1 Tbsp Granulated Stevia/Sweetener I use Truvia

Instructions

Base

  1. Pre-heat the oven to 185C.
  2. 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.
  3. 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.
  4. Add all to a tray and bake for 15 minutes and then leave to cool and they will harden.

Filling

  1. Add the fruit to a saucepan with the water and sweetener.
  2. Bring to the boil and then simmer on a low heat for around 10 minutes until a sticky, chutney-style mixture is formed.
  3. Spoon into the tart bases and leave to cool.

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