They will be great with lemon cream , different nut butter and, last but not least, baked with fresh fruit fillings like apples, ...
Almond tartalettes
4. February 2015
This very pleasant recipe was made by accident, in the production of almond milk . I wanted to think of the use of almond pulp, which remains as waste in the production of domestic almond milk. There is more possibility, for example, to add ingredients to the production of home granola or oat rolls . However, these cups are very good, plus healthy, vegan, gluten-free and can be modified anyway. Even fillings can be varied.
25 minut
-
4
porce
Postup
1.
Put the Almond pulp or whole almonds together with the dates into the food processor and mix until a soft crumb is produced. This crumb will be softer and sticky that it will work nicely with her, almost like a model. He dated this matter nicely and nicely.
2.
Heat the oven to 160 ° C and lightly remove the tartalettes. From this quantity, prepare 4 cups with a diameter of 9 cm. Divid the egg batter evenly into four baskets and spread your fingers over the entire surface. It is neither necessary nor desirable to make the almond material too thick, try to leave it a bit aerated. Bake in the oven for 35 to 40 minutes into gold. After baking the tartalette, pour out of the molds and allow it to cool down.
3.
Fillers are the theme in their own right, you can play them and, depending on your needs, diet and / or current state of inventory, invent your own. I wanted to use riccot, so this fresh option just got me in my hand. Simply mix all the ingredients on the cream and you can evenly divide into the baskets. Dessert is no longer vegan. You can also fill with nuts or creams. Or you can add some fruit and bake the basket straight with the filling. For example, grated apples with cinnamon (leave thin slices on top to create a decorative hill, wipe it with marmalade, do not dry). If you fill them already baked, I strongly recommend to leave this step until the last minute. The baskets are beautifully crunchy, but they quickly become wet as a result of soaking the cream.
