Strawberry Tartlets Recipe

 Strawberry Tartlets Recipe

Ingredients

2 tbsp coconut cream

3 tbsp chickpea cooking water

250 g strawberries

2 tbsp sugar

130 g Continente digestive biscuits

200 g pitted dates

4 g agar-agar

mint to taste

icing sugar to taste

Preparation

1.

Refrigerate the coconut cream and chickpea cooking water.

2.

Set aside 3 strawberries, chop the rest in a bowl and mix them with the sugar. Set aside.

3.

In a food processor, blend the dates with the biscuits until you get a fluffy, moldable dough.

4.

Place the dough in tartlet molds lined with greaseproof paper and press down firmly. Refrigerate.

5.

As soon as the strawberries release their juice, strain it into a saucepan. Bring the liquid to the boil, reduce by half, add the agar-agar and cook for another 2 minutes.

6.

Crush the strawberries, add them to the saucepan, mix well and remove from the heat. Add the coconut cream and mix.

7.

Blend the chickpea cooking water until stiff (aquafaba) and carefully fold into the strawberry cream. Divide the mixture between the molds and refrigerate for about 1 hour.

8.

Serve decorated with the reserved strawberries, mint and icing sugar.