New recipe 🍓♥️Cranberry tart ♥️🌲
𝕊𝕦𝕓𝕤𝕔𝕣𝕚𝕓𝕖 𝕥𝕠 𝕐𝕠𝕦𝕋𝕦𝕓𝕖 🔔
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𝑹 𝑬 𝑪 𝑰 𝑷 𝑬: 🍓⛄
2 1/2 cups all purpose flour *300g
1/2 cup almond meal *56g
1/2 cup powdered sugar *70g
180g cold dairy free butter *small pieces
1/2 – 1 tbsp cold almond milk (7g-14g)
1 tsp vanilla extract
pinch of salt
1 (12 oz) bag fresh cranberries, rinsed
3/4 cup water
1/2 cup sugar of choice
1 can coconut milk 400ml
2 tbsp cornstarch (dissolved in 2 tbsp water)
1 tbsp Garnet elderberry powder @suncorefoods
1 tsp agar agar powder
Preheat oven to 180c. Grease a 28cm tart pan. Set aside.
In a food processor, add crust ingredients
pulse until combined and dough ball forms. Roll out dough, then place gently into tart pan. Firmly press mixture into the tart pan with your hands, press into bottom and up the sides of tart pan. (Chill the dough if it gets too warm) Bake for 20 minutes or until crust is golden brown. Allow tart to cool in pan.
In a medium saucepan combine cranberries, water, sugar. Set over medium-high heat and bring mixture to a boil, then reduce heat medium-low.
Let simmer about 10 minutes, stirring occasionally, until cranberries have burst and sauce has reduced slightly.
Strain mixture through a fine mesh sieve. Use the back of a spoon to press out the juice.
In a saucepan, add the coconut milk ,cranberry syrup and cook on a medium heat, with constant stirring for 1 minute. Add agar-agar and mix until completely dissolved. Whisk in cornstarch. Let simmer for 1 minute. Pour the mixture over the crust, refrigerate until set, about 4 hours.
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