Wild Berry Tart Infused With Flowery Tisane
Ingredients
Tart
150g almond meal
100g pecans
10 dates
2 tbsp coconut oil
4 dried roses
Pinch of salt
Wild Berry filling
250 g mixed berries (I used blackberries and blueberries)
1 tbsp açaí powder
1 tbsp lemons juice
50 ml coconut milk
50 ml tisane of hibiscus and rosehip
1 tbsp starch
1 tbsp agar agar
1/2 cup water
Steps
1. Start with the tart. Heat up the coconut oil and add your dried roses.
2. Chop pecans fine and mix with almond meal.
3. Blend meal and dates (pitted) together with coconut oil and salt. Transfer to the bottom of a tin with baking paper under.
4. For the filling: cook your berries with the rosehip and hibiscus on the stove together with 1/2 cup of water.
5. Strain and really make sure you get the color of the berries out. Don’t waste anything of the goodness.
6. When you’ve strained the berry mixture well mix in the lemon juice, açaí powder, coconut milk starch and agar agar and stir together.
7. Fill up the tin and put in fridge or freezer until solid.
Next: Vanilla and Mango Smoothie with Rose Tisane
