Ingredients

For the filling (quantitites are enough for 3 -8 cm- tartlets)

120 g fresh blueberries, cleaned
60 g fresh raspberries, cleaned and crushed
the juice of half a lemon
4 tablespoons agave syrup
1 tablespoon natural vanilla extract
4-5 fresh figs, cleaned and cut into wedges
1 tablespoon muscovado sugar

For the crust

See this recipe.

To complete

unbleached, powdered sugar

Makes 3 tartlets.

Directions

Combine the blueberries, raspberries, lemon juice, agave syrup and vanilla in a bowl and toss. Refrigerate for up to 2 hours. Add the figs, toss gently and set aside.
Make the tartlet dough as explained in this recipe. Preheat the oven to 180° C. Take the dough (or just some of it) from the fridge and place it on a lightly floured surface, dust your rolling-pin with flour, roll the dough out to the desired thickness (2-4 mm) and cut into squares. Oil some tiny pie pans or molds and sprinkle them with a light coating of flour. Arrange the dough squares in the tins, poke a few holes in the dough with a fork to let the steam escape, trim off any excess round the edges and bake for about 5 minutes. Fill the tarts with the fruit (reserve some for serving), sprinkle some muscovado sugar on top and bake for another 10 minutes. Remove from the oven, let cool for a few minutes then unmold. Complete with the powdered sugar and serve with some of the left over fruit.

Ingredients

For the custard

500 ml unsweetened and unflavoured almond milk
3 teaspoons agar agar powder
6 tablespoons rice malt syrup
3 tablespoons almond butter

For the berries

black berries (1 small basket)
blueberries (1 small basket)
3-4 tablespoons rice malt syrup
a few pinches of vanilla powder
2 tablespoons lemon juice
lemon zest (from organic lemons), julienned, for garnish

Makes 4 servings.

Directions

Pour the almond milk  into a heavy saucepan and bring to a simmer. Add the agar agar, stirring constantly to avoid lumps (you can even mix the agar agar with an equal amount of cold almond milk or filtered water). Stir until dissolved. Simmer for 3 to 4 minutes, making sure the milk does not stick to the bottom of the saucepan. Remove the saucepan from the heat and pour the mixture into a low ceramic casserole dish. Set aside and allow to cool for at least 2 to 3 hours, or until completely firm. When it’s time to prepare the custard, break the gelatin into pieces and put it in the bowl of a mixer. Add the rice malt syrup and the almond butter and process until very smooth. Pour the custard into ramekins or glasses and refrigerate for at least 2 hours, or until serving time.

In the meantime, clean the berries and combine them in a bowl, add the rice malt syrup, vanilla and lemon juice and toss. Refrigerate until serving time.

Serve the almond custard cold, topped with the berries and lemon zest.

Ingredients

2 cups cooked quinoa, cold (here’s how to cook quinoa)
1-2 chilled nectarines, sliced
1 banana, sliced
2-3 handfuls of chilled blueberries
a squeeze of lemon juice
2-3 pinches of vanilla powder
rice malt syrup, to taste

Makes 2 servings.

Directions

Combine the cooked quinoa, nectarines, banana and blueberries in a bowl (or use two separate serving bowls). Add the lemon juice and vanilla and toss gently. Top with the rice malt syrup and enjoy.

Ingredients

For the crust

50 g cornmeal (GMO-free)
100 g whole wheat flour
100 g whole rice flakes’ flour
a pinch of whole sea salt
a pinch of vanilla powder
70 ml extra virgin olive oil
70 ml natural mineral or filtered water, at room temperature

Makes about  24 discs (tartlets) or 1 20-22 cm crust.

For the custard

4 tablespoons plain and unsweetened soy yogurt (GMO-free)
4 tablespoons rice malt syrup
3 tablespoons raw almond butter
a pinch of whole sea salt

Makes about half a cup of custard, which is just enough to top 6-8 tartlets, 6-8 cm each.

To complete

fresh berries (I used raspberries and blueberries)
a sprinkle of powdered whole cane sugar

Directions

First, make the custard. In a bowl, mix the soy yogurt, malt syrup, almond butter and salt. Whisk until very smooth then refrigerate for about 1 hour.

When ready to make the crust, preheat the oven to 180° C. Stir the flours, salt and vanilla together in a large bowl, then add the olive oil to the dry ingredients and mix with a fork. Add the water little by little, to make a good grainy texture. You might not need all the water indicated in the recipe. As soon as the dough holds together, you don’t need any more water. Knead until you have a smooth dough. Transfer the ball of dough in a flour-dusted bowl and cover the bowl with a damp cloth. Refrigerate for about 1 hour.

When the dough is ready to be rolled, take it and place it on a lightly floured surface. Dust your rolling-pin with flour and roll the dough out to the desired thickness (3-4 mm), then cut out  round disc shapes using a round cookie cutter or  a cup and place the  discs on an oven tray lined with a sheet of parchment paper. Poke a few holes in the  tartlets with a fork to let the steam escape, and transfer the pan into the oven. Bake for 10-15 minutes until nicely golden (cooking time varies according to the thickness, as well as the oven), then remove from the oven and let cool.

Once the custard is set and the tartlets are cold, arrange them on a serving plate or tray just before serving. Spoon some custard onto each tartlet, top with the raspberries and blueberries and sprinkle with the powdered sugar. Enjoy.