- Prep time:15 minutes
- Cooking time:15 minutes plus freezing time
- Recipe serves:24 baby tartlets
Gorgeous Kahikatea...New Zealand's Native white pine tree creates this distinctive flavoured tartlet. Infused with the pine needles and blushing with beautiful foraged berries. Autumn is a time to gather the abundance of what mother nature has provided for us. Enjoy this dreamy beauty :)
Ingredients
Base
- 2 cups toasted pinenuts or any nuts/seeds you like
- 3/4 cup arrowroot or almond meal
- 1/2 cup coconut oil
- 1/4 cup manuka honey
- 1/2 tsp. Himalayan pink salt
Filling
- 150g white chocolate
- 2/3 cup coconut oil
- 1/2 cup coconut cream
- 1/2 tsp. vanilla bean paste or 1 vanilla pod - scraped
- 1-2 cups Kahikatea berries or any berries
- I small bunch of Kahikatea pine needles and twigs to infuse the coconut cream (or 5 drops of food grade 100% pure rosemary essential oil)
Method
-
Preheat the oven to 180 degrees. Toast pinenuts and then place in a food processor, and blitz roughly, add the rest of the ingredients and process until it forms a dough. Press down into the greased silicon mini muffin pans and bake for 8-12 minutes or until the top is slightly browned
2. Melt the chocolate over a double boiler. Warm and infuse the coconut oil, coconut cream, and the vanilla bean paste with the pine needles or essential oil. Remove pine needles and sieve. Pour this filling on top of your melted white chocolate and whisk to combine. Pour over the cooled pinenut crusts and place in the freezer until set.
3. Place your Kahikatea berries or any fresh berries on top of the cooled tarts or stew them slightly into a compote for a more sticky jammy consistency (this would be lovely with pomegranate molasses, which you could add a little honey if its too tart. Once the berries have softened and are a bit tacky, you can take off the heat and add a few raw berries for freshness and brightness.
4. Keep tarts covered in freezer until you are ready to eat :)