Citrus Cream Tarts

January 27, 2015

citrus cream tart - drifter and the gypsy blog
I am a firm believer that pretty food tastes better: Vibrant green smoothies, colorful salads… nature’s candy, right? These little tarts get bonus points for being pretty AND cute.

citrus cream tart - drifter and the gypsy blog

CITRUS CREAM TARTS

Makes 3 tarts

Ingredients:

Crust
– ½ cup raw sunflower seeds
– 15 soft medjool dates
– ½ cup unsweetened shredded coconut
– ½ teaspoon cinnamon
– ¼ teaspoon sea salt

Citrus Cream
– 1 cup coconut cream
– 1 Tablespoon coconut nectar
– ½ teaspoon vanilla
– ¼ teaspoon sea salt
– Zest of ½ lemon
– Zest of ½ orange
– Juice of ½-1 lemon

citrus cream tart - drifter and the gypsy blog
Procedure:

1. To make crust: Place all crust ingredients in a food processor and process until mixture holds together when pressed with fingers. Line a small pie pan or 3-individual size pie pans with parchment paper and press mixture into bottom and sides of pan. Place in the refrigerator while you make filling.

2. To make filling: Place all citrus cream ingredients in blender and blend until smooth. Taste and adjust sweetness if needed. Pour cream over crust and place in freezer for about 30-45 minutes, until filling has set.

3. Once tart cream has set, garnish with desired toppings and slice to serve.

citrus cream tart - drifter and the gypsy blog
Ingredient Highlights:

Medjool Dates – high in fiber, provides energy, good source of B6, potassium, manganese and copper.

Coconut Milk – provides quick energy, anti-inflammatory, anti-viral, anti-bacterial, great source of good quality fat.

Citrus – high in vitamin C (antioxidant), alkalizing, aid detox, anti-inflammatory.

citrus cream tart - drifter and the gypsy blog
citrus cream tart - drifter and the gypsy blog
citrus cream tart - drifter and the gypsy blog
citrus cream tart - drifter and the gypsy blog
citrus cream tart - drifter and the gypsy blog
Recipe developed by Giovanna Garcia // Intro & photography by Micaela Hoo

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