May 28, 2015

Blueberry Pecan Jelly Tart

This crust is so good that honestly, it can be eaten as it is (roll it into a ball to make raw power bites or shape it into a bar for a homemade power bar!). I absolutely love pecans because they have such a naturally sweet, maple syrup-y flavor while being very low in sugar!
The interior was honestly an experiment, but I gotta say, it turned out pretty good too :)

I used tapioca as a replacement for gelatin/agar in attempts to make a jello layer, and it actually worked pretty well! It's not as slippery and it's slightly stickier, but it still resembles jello!


Recipe: Blueberry Pecan Jelly Tart
By: Hannah Claudia
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for the crust:
1.5 cups of fresh dates, pitted
1 cup of pecans

for the jelly layer:
1 cup of blueberries (i used frozen)
1 tablespoon of water
(opt) sugar, to sweeten to taste
1 tablespoon of tapioca starch (cornstarch will work, but tapioca is a healthier alternative)

garnish:
extra blueberries
mint
slice of lemon

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1. Add the pecans to a food processor and pulse until you achieve crumbs. 
2. Add the dates to the pecans and pulse until you get a crumbly, sticky mixture.
3. Press the crust into a prepared pie pan/muffin pan/silicon molds. Set aside
4. Add all of the ingredients for the jelly layer, except for the tapioca starch, into a saucepan.
5. Cook the mixture and gently crush the blueberries with the back of a spoon (you can also blend them before the next step)
6. Add the tapioca starch and stir. Cook for another 1-2 minutes.
7. Remove the saucepan from the stove and let it cool completely.
8. Once cooled, spoon the jelly mixture into the crust(s). 
9. Add the extra blueberries. Transfer the tart(s) to the refrigerator to let the crust and jelly set up. 
10. Refrigerate for at least 6 hours before serving (if you can wait; this allows the jelly to firm up)
11. Garnish with mint and a slice of lemon.






xoxo, han

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