Ruby Rose Hips Cherry Tartlets have great depth of flavor to awaken the taste buds and absolutely satisfy the senses. Perfect as a snack, paired with our Earl Grey or English Breakfast tea – or ideal for dessert, topping off a delicious meal. These vegan, dairy-free Ruby Rose Hips Cherry Tartlets with cashew cream are satisfying any time of day!
To make the cashew cream filling, soak raw cashews for 2 or more hours, drain and add 1 c. to a @vitamix , 1/2 t fresh lemon juice, 1 T maple syrup (we used @butternutmountainfarm ) 1 t vanilla, pinch Himalayan sea salt. Blend, set aside and chill.
The crust: 1/2 c soaked almonds, (skin removed), 1 c oats, 1 T coconut oil, 1 T maple syrup, pinch of salt. Roughly chop in a Cuisinart. Set aside, refrigerate.
Cherry and Ruby Rose Hips filling: in a sauce pan add 1 cup fresh, pitted tart cherries, 2 T concentrated steeped Ruby Rose Hips Cold Brew (steep 1 large sachet in 1 cup water to make a very concentrated brew) 2 T maple syrup, 1+1/2 t non-gmo cornstarch, pinch of Vietnamese cinnamon, pinch of salt. Simmer on medium for 5 min, reduce heat and continue to simmer on low until the cherry mixture reduces and thickens. Set aside to chill.
Press crust mixture into tart tins, 2 T into each one. Let chill 5 min. Add 1 – 2 t cashew custard, add 2 T cherry mixture sprinkle with chopped almonds.
Makes 4 tartlets.
Photo and recipe by Connie and Cristina