I’m so excited to have Mara here with us today from Elemental Custard. Mara is sharing with us some amazing looking Quinoa Berry Mousse Tarts
Hello quinoa enthusiasts! My name is Mara, and I blog over at www.elementalcustard.com. When I received the email to guest post on CookingQuinoa.net I was thrilled for the opportunity. But wait…. what could I possibly contribute that Wendy hasn’t already perfected? THE PRESSURE! Deep breaths. I didn’t let it overwhelm me… at least not for long…
I DO love quinoa, and I have posted before on my blog about Quinoa-Tofu burgers, and Quinoa and Kale Tabouli, but I have never attempted a dessert using quinoa!
Since it’s summer time, a berry-mousse filled tart sounded like the way to go. Now personally, I’ve never been a huge fan of tart dough, so I thought a quinoa-cookie crust would be just the ticket. Gluten-free quinoa tarts with berry mousse it is. A match made in heaven!
The addition of chocolate to the mix resulted in a flavor packed tart shell bursting with quinoa goodness- ready to fill with the luscious and creamy berry mousse. AND if you are feeling lazy or think the tarts are too much work, you can bake them up as cookies and just eat those. Some of my tart shells met this fate. I found myself “accidentally” breaking some, declaring them unworthy and eating them plain.
Making the tart shells with a muffin tin is a great way to produce single serving tarts without the economic burden of buying a bunch of mini tart pans. Simply press the dough into the muffin wells (making sure to keep it thin enough or your crust will overwhelm the filling) and voila- tart shells.
The final result was a dramatic looking tart. The crunchy, chocolaty crust was a striking contrast with the vibrant creamy fruit filling mousse. A success I think. Let me know if you try them!
Dairy Free Tarts? No problem! You can easily skip the cream in the mousse for coconut cream (delish) – directions below.
For the chocolate lover: try a Chocolate mousse filling! Chocolate bomb!!
- 3/4 cup almond flour finely ground almonds
- 1 cup quinoa flakes
- 1/3 cup cocoa powder unsweetened
- pinch of salt
- ½ tsp cinnamon
- 1 tbsp instant espresso powder
- ½ cup brown sugar
- 1 egg
- 1/4 cup coconut oil or sunflower oil
- 2 tsp vanilla extract
- Preheat the oven to 350 degrees F. Mix the coconut oil and the sugar together until creamed together well. Add the egg and vanilla and mix until well combined.
- Add the dry ingredients to the wet and mix to form a soft dough. Grease a muffin tray with coconut oil. Spoon ~ 1-2 heaped tbsps of dough into each muffin well and using your fingers (wet them slightly if the dough is sticking)- press the dough up the sides of the muffin well. Make the thickness of the shell the thickness that you desire for your crust- I made mine quite thin since it can overpower the delicate filling if you have too much crust.
- Bake for 10-15 minutes. Let cool fully on a wire rack before adding your filling.
Recipe NotesServings 12, Calories 118, Fat 6.6g, Carbohydrates 13.6g, Protein 2.4g, Cholesterol 14mg, Sodium 20mg, Fiber 1.6g, Sugars 6.6g
- 1 1/2 tsp powdered gelatine
- 2 tbsp water
- 1 tbsp lemon juice
- ¾ cup fresh or frozen blackberries/blueberries
- ¾ cup fresh/frozen raspberries
- ¼ cup + 1 tbsp maple syrup
- 3 egg whites
- 1/4 cup heavy cream (OR ¼ cup coconut cream*)
- Berry Puree:
- In a small bowl, combine the gelatine and water and let sit until softened. Meanwhile, heat/thaw the berries in a small saucepan over medium heat with the lemon juice and ¼ cup of maple syrup to let the juices release. Strain the berries well through a sieve (I use a spatula to squeeze all the juice out of the seeds so that you are left with ~ ¾- 1 cup of berry puree. Return to the saucepan and bring to a simmer. Add the softened gelatine and stir to incorporate well. Allow the puree to cool.
- beat the egg whites with 1 tbsp of maple syrup until they look creamy and hold soft peaks. We aren’t cooking the whites so I used pasteurized, but feel free to do a Swiss meringue- its more finicky though.
- Beat the cream until it has soft peaks. Fold the meringue into the cooled berry puree followed by the cream until incorporated.
- NOTE: This mousse will look really liquidy. Don’t worry- it will set up- it just takes a bit of waiting!
- Spoon this filling evenly into the tart shells. If you have any extra, put it in a glass for a quick treat! Place the tart shells in the fridge and now you just have to play the waiting game- at LEAST 4 hours but better if it goes for 8 or overnight. Garnish with some shaved chocolate or fresh berries and enjoy!
Mara Alexanian-Farr is a Nutritional Scientist currently studying to become a Registered Dietician. She also is an avid-food lover, photographer and regularly develops and tests health-oriented recipes for her blog- www.elementalcustard.com.
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