Blueberry and ice cream tartlet
Ingredients
180 g cashew nuts
600 g blueberries
2 and 1/2 bananas
135 g wholemeal spelt flour
1 tbsp baking powder
1/2 vanilla pod
1 tsp grated lemon zest
1 pinch salt
150 ml rice syrup
40 ml sunflower oil
125 ml sparkling water
Edible flowers
Plus: baking sheet, baking paper, cake rings (approx. 7 cm in diameter)
Directions
To make the pastry:
Soak the cashew nuts in water for 4 hours and set aside. Wash the blueberries. Freeze 400 g blueberries. Peel the bananas, cut them into pieces and freeze them also. Sieve the wholemeal spelt flour with the baking powder into a bowl. Scrape out the seeds from the vanilla pod and whisk with the grated lemon zest, a pinch of salt, 70 ml rice syrup and sunflower oil. Stir the mineral water into the pastry.
Spread the pastry mix on a baking sheet (about 1.5 cm deep) lined with baking paper and bake in a pre-heated oven at 180°C (top/bottom heat) for 15 minutes until golden brown. Allow to cool. Cut out 8 circles from the cooked pastry using cake rings (approx. 7 cm in diameter). Place the pastry circles and the rings on a baking sheet in the freezer.
To make the topping:
Drain the water from the cashew nuts. Purée the cashew nuts, 80 ml rice syrup, the frozen blueberries and the frozen bananas until smooth. Spread the mixture over the biscuit base in the rings. Scatter the remaining blueberries on top and freeze everything again for at least 2 hours. Thaw the blueberry ice cream tartlets for 5 to 10 minutes before eating and serve decorated with edible flowers.
We’re blossoming when we see such beautiful ice cream tartlets – how about you?
Your Dole team