Updated: Nov 27, 2020
Wrap fruit in some tasty, attractively shaped dough and you have an elegant dessert that is actually good for you.
The dough quickly mixes up and unlike butter pastry, it is unfussy and easy to work. Made with chestnut and buckwheat flours and nutmeg, vanilla, and sweet potato, this tender dough is naturally sweet, low in fat, and gluten-free.
Filled then with plums and grapes, baked all soft and jammy, just top these tasty tartlets with a dollop of crème fraiche (easy to make with my homemade soy yogurt), and you’ve got a scrumptious dessert for the holidays. What’s not to love?
Plant-based, whole grain, gluten-oil-sugar-salt free
Prep time 50 minutes Bake time 40 minutes Makes 12
High speed blender (or use food processor) to blend date paste
Food processor to mix dough
1” bristle pastry brush
Spice or coffee grinder to grind nutmeg
12 French 3” mini brioche pans
Water spray bottle
For Crème Fraîche
12” by 12” square of muslin
1 cup chestnut flour, plus a bit for dusting the board
1 cup buckwheat flour
3 Tablespoons arrowroot
3 Tablespoons golden flaxseed, freshly ground
¼ teaspoon nutmeg, freshly ground
2 teaspoons vanilla extract
¼ cup date paste from 1/3 cup pitted dates, any variety
1 cup hot sweet potato pulp, microwaved or baked