These fruit tartlets are just plain simple. They’re made of agar-agar and fruit for the fruit part, and eggs and almond flour for the crust.
Positive points of this recipe are:
– It’s gluten-free & dairy-free.
– It uses only 4 basic ingredients. You might want to add agave or a sweetener as well as vanilla or almond extract to the crust. I just like to keep it low in sugar since there’s already the fruits’ natural sugar.
– I like the fact that you don’t have to dissolve the agar-agar in a saucepan and bring it to a boil until thickened like in other recipes. You just put everything together in a muffin mold and you’re done.
I read on the Internet that agar-agar breaks down if exposed to the enzymes of certain raw fruits, like kiwi fruit, papayas, pineapple, peaches, mangos, guavas, and figs. However, I tried this recipe with gold kiwis and figs and they turned out very well. Fruit acids weakens agar’s gelling power, but I guess that I used enough quantity of agar-agar for the quantity of fruits.
Ingredients for 6 tartlets
– 2 to 4 kiwis or 6 figs or 2 cup of berries or any other fruits. You basically want to end up with at least 1 cup of fruit after the fruits are pureed with a fork. However, feel free to use more fruit (2 or 3 cups pureed fruits) if you want your tartlets to be fuller and the crust thiner.
– 1 package of agar-agar (5 grams) per cup of pureed fruits
– 3 eggs
– 125 g of almond flour (1.5 cup)
Puree fruit with a fork and mix with agar-agar. Mix almond flour with eggs for the crust.
Put the crust mixture in the tartlet mold. I put the fruit-agar mixture first in the photo below, but it’s actually better to put the crust part first if you want your tartlets to have a flat base. However, it doesn’t matter which part you put first in the mold since we bake both layers together and you can always put the tartlets up-side-down when they’re done. Just keep in mind that the first part you put in the mold is going to be the ‘flat part’ of the tartlets.
Put the muffin mold in a bigger dish filled with water. We want to cook these tartlets “au bain marie”, which means in a water bath. Put everything in the oven around 175-220 degrees Celsius for 25 to 30 minutes. Allow the tartlets to cool down completely so that the fruit/agar part of the tartlets is nice and firm.