Recipes

Apricot tartelettes with cashew cream, strawberries and passion fruit

Can you believe that you only need 5 ingredients for these tartelettes?! Cashews, dried apricots, oats, fresh strawberries and fresh passion fruit. That’s it! The trick is using ingredients for multiple things. I made the base from cashews, dried apricots and oats, for the filling I also used the cashews and apricots, and then I topped the tartelettes off with fresh strawberries and passion fruit. Multi purpose ;)

I love making these tartelettes when I know I will have visitors come over. Especially if you go all out with the toppings, these are great to serve, because they are so festive! These are vegan, gluten-free and made with whole foods, so all your guests can eat them! And yes, the crust gets super crispy in the oven!

Btw, do you say tartelettes, or tartlets? I usually say tartlets in English, but when I speak Dutch, I love channeling my inner Parisienne, and say tartelettes haha! Did you know that ever since I visited Paris for the first time, I’ve wanted to live there? It is probably one of my favorite cities ever, and the atmosphere, architecture, everything, is just amazing! Paris really is one of a kind.

Apricot tartelettes with cashew cream, strawberries and passion fruit
Recipe Type: Dessert
Author: That Healthy Kitchen
Prep time:
Cook time:
Total time:
Serves: 4 tartelettes
These 5 ingredient tartelettes have a super crunchy crust, and they’re also vegan, gluten-free and made with whole-foods only! That doesn’t mean they don’t taste like the real deal though!
Ingredients
  • 175 gram cashews
  • 130 gram sulphate free dried apricots (the brown ones instead of the orange ones)
  • 50 gram oats
  • fresh strawberries
  • fresh passion fruit
Instructions
  1. Place 125 gram of the cashews in a large bowl with water. Let the cashews soak for about 12 hours at room temperature.
  2. Separate the soaked cashews from the water, and discard the liquid. Place the cashews in a blender together with 50 to 100 ml water and a pinch of salt (depending on how thick you want the cashew cream). If you want a sweeter cashew cream, you can also add one soaked dried apricot to the blender during this step. This may discolor the cashew cream though!
  3. Preheat your oven to 160 degrees Celcius.
  4. In a food processor, combine the dried apricots, oats, and leftover cashews together with one tablespoon water until a sticky dough has formed. The oats and cashews don’t have to be entirely smooth if you want to keep some nice crunchy bits in the tartelettes later.
  5. Grease four tartelette tins and your hands (will make it easier to handle the dough because it won’t stick to your hands as much).
  6. Divide the dough into four pieces and press firmly into the tartelette tins. This may be a little tedious, but it is totally worth the effort!
  7. Place the filled tartelette tins into the preheated oven, and bake fore about 15 to 20 mins.
  8. Let them cool off completely before carefully removing the tartelettes from their tin. Fill with them with cashew cream and top with the fresh fruit. You may have some leftover cashew cream, but it’s great to use in recipes instead of sour cream for example!
Serving size: 1 tartelette Calories: 313 kcal Fat: 15.5 g Saturated fat: 3 g Trans fat: 0 g Carbohydrates: 41 g Sugar: 20.2 g Sodium: 10 mg Fiber: 5.3 g Protein: 7.7. g Cholesterol: 0 mg

– Special thanks to Ekoplaza for providing the ingredients for this recipe as a part of their 5X LKKRDR challenge: recipes for which you only need five ingredients, to reduce food waste! What are you doing to reduce food waste? –

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