Exotic Fruit Tartlets
Exotic fruit tartlets from Spoonsparrow come sweet thanks to the natural fruit sweetness without added sugar – perfect for all Clean Baking fans!
Ingredients
- 200 g exotic dried fruit (e.g., papaya, figs, pineapple, cranberries, mango)
- 2 dried apricots
- 1 stalk lemongrass
- 250 g large organic orange (1 large organic orange)
- 3 eggs
- 100 g whole wheat flour
- 2 tsp Baking powder
- 250 g ground almonds
Instructions
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1.
Coarsely chop all dried fruits.
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2.
If available, remove the tough outer leaves of the lemongrass and cut off the root end; finely chop the lower 5 cm of the stalk.
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3.
Rinse the orange hot, dry it, and grate its zest finely. Halve the orange and squeeze out the juice.
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4.
Combine orange juice and zest, lemongrass, and dried fruits in a tall vessel and let steep for about 2 hours.
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5.
Blend the fruit mixture with an immersion blender until smooth.
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6.
Separate the eggs; beat the egg whites with a hand mixer until very stiff.
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7.
Gradually fold in the fruit puree and yolks alternately.
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8.
Mix the flour and baking powder together and sift over the batter. Add the ground almonds and blend everything with a rubber spatula. Line two baking trays with parchment paper.
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9.
Drop spoonfuls of dough onto the trays, flatten slightly with damp fingers. Bake the trays one after another in a preheated oven at 180 °C (gas: level 2–3) for about 20 minutes each, or bake both trays simultaneously in a convection oven at 160 °C.
