The ingredient that Bec chose for me this month was Maqui powder from the super berry Maqui. Maqui is known as a superfood being a bit of a powerhouse when it comes to nutritional benefits.
I love the colour of Maqui powder and thought it would be a perfect ingredient for a little tart with super crumbly and buttery pastry.
Yields 12 Serves
Serves 12 tarts
You'll love the colour of Maqui powder. It's the be a perfect ingredient for a sweet tart with super crumbly and buttery pastry.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 3 cups plain flour
- 1 cup olive oil
- 3 tablespoons of caster sugar
- 1 cup raw cashews – soaked for at least four hours, overnight is ideal
- 3 tablespoons of maple syrup
- ½ cup almond milk
- 2 tablespoons of maqui powder
- ½ cup water
- ¾ teaspoon agar-agar powder
- Pre-heat oven to 180 degrees Celsius
- Whizz the ingredients in a food processor until forms a crumbly dough.
- Please note this pastry is not one you can roll out and needs to be pressed firmly into the tart tins.
- Press into individual loose-bottomed tart tins.
- Bake for 30 minutes and immediately after removing from oven, cover with a clean tea-towel and press the pastry firmly down to ensure compacted.
- Drain the soaked cashews and place in a blender with maple syrup, almond milk and maqui powder.
- Blend until completely smooth and no hint of granulation from the cashew nuts
- In a saucepan, combine water and agar agar powder, whisk and bring to the boil.
- Immediately reduce heat and cook for 2 minutes on a low heat while whisking continuously
- Make sure you cook this for 2 minutes – the cooking process activates the agar-agar so it will set the mixture
- Then add the agar-agar mixture to the maqui mixture in the blender and blend until smooth and combined
- Immediately fill the tart shells and allow to set in the fridge.
- Top with your favourite fruit if you desire.
Maqui are known for their anti-inflammatory properties and are recommended for general health and wellbeing. Super rich in antioxidants, Maqui has one of the highest ORAC of all edible berries.
Courtesy of Lara Flanagan.
Lara is the author of My Notes from New England, a blog that takes a humorous look at the adventures of a single mum with two young twins who enjoys cooking, eating well, living in the country and travelling the world looking to inspire and be inspired.