Mullberry Cream tarts

Monday, August 11, 2008

Recipe of the Week: Mulberry & Cream Tarts

As you can see, I just couldn't stay away from berries for very long.

When you visit the farmer's market over the weekend, someone was selling mulberries; another delicious variety I had yet to try. They look almost exactly like blackberries, except that they are smaller and grow in trees rather than bushes. They are also super sweet... Perfect dessert material!

I considered making a more conventional pie, you know, blending them up with a touch of sweetener and pouring the resulting filling on a nut crust. In the end, I opted for this slight variation of my Strawberry Shortcake. I keep coming back to this one over and over again, as I find that the cake and whipped cream's subtle flavors make for such a great way to enjoy berries.

I'm pleased with my choice as these tarts were sooooo yummylicious!



Mulberry & Cream Tarts

This recipe makes 24 tarts or one 7 " diameter cake

Cake Base
3/4 cup well packed dates, chopped
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch sea salt
1 cup loosely packed left-over pulp from making milk or ground almonds
1 cup dried coconut
1/2 cup cashews

Place dates in food processor and process until a smooth paste forms. You may need to add a little water.

Then add the rest of the ingredients and mix until smooth.

If using ground almonds instead of wet almond pulp, you might want to add a couple of teaspoons of water for moisture.

Whipped Cream
1 cup cashews or a mixture of cashews and macadamia nuts
1 cup + 2 tablespoons fresh coconut milk (simply blend 1 part dried coconut with 3 parts water in high speed blender)
1/8 - 1/4 cup honey or agave nectar (depending on how sweet a tooth you have)
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch sea salt
1/2 cup coconut oil, melted
1 tablespoon lecithin powder*

*Lecithin is derived from soybeans and acts as an emulsifier. Look for lecithin (preferably non-GMO), in granules or powdered form, at your local HFS. If using granules, make sure to grind them up in a high speed blender of coffee grinder.

Blend all ingredients except coconut oil and lecithin until smooth. Add oil and lecithin and blend until thoroughly mixed. Set in fridge for about 1 hr.

Berry Layer and Decoration
2 cups mulberries, de-stemmed

Assembly:
Form an even layer of cake base at the bottom of a silicon cup or muffin pan lined with plastic film.

Top with a layer of mulberries.

Finish with some whipped cream.

Put in fridge to set.

When firm, gently de-mould tarts and place on serving plates.

Decorate with mulberries and if desired, serve with Mulberry Sauce.

Mulberry Sauce
I used about 1/2 cup berries and 1 small Medjhool date blended in my food processor. (You don't need much dates as the berries have such a natural sweetness to them.)

I added a little water until I reached the desired consistency.

Carmella's Notes:
~ If you'd rather make this recipe into a cake, repeat layers once more.

~ You could sub the mulberries with whatever berries you have on hand.

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Mulberry Cobbler

Mulberry Cobbler
recipe by Sarah Ganly

2 c. mulberries
1/4 – 1/2 c. sugar
6 tbsp. butter
3/4 c. flour
2 tsp baking powder
1/2 tsp. salt
3/4 c. milk

Preheat your oven to 350 degrees . Next you will need to mix the berries with the sugar, and you can add some apple slices if you like. Sometimes I slice and chop one or two apples and throw them in for variety. After the fruit and sugar is thoroughly mixed melt the butter and pour it into an eight inch square glass dish.

Now mix all of the dry ingredients, and add the milk; remember to keep the berries separate! You can add some granola and/or oats to add some texture. You can also add some lemon zest to the batter in order to spice it up a bit. If you do not want to add these ingredients it will still be delicious, but you can always keep them in mind for latter.

A very important step in this recipe is to pour the batter into the dish. You do not want to mix the batter when it is in the dish because the butter is there first for a reason. Now that the batter is already in the pan you can add your mulberries. Sprinkle them all over the top of the batter.

This may seem like an upside down cobbler, but it is truly scrumptious, and is very easy to make. Bake this dish for about twenty minutes. You will know it is done when a knife comes out clean of batter when it is inserted in the middle of the cobbler.

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From backyard bounty to yours. Nancy Macdonald

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