Citrus Tartlets with Macaroon Crust, and Lavender Broth
Spring is brunch season, with Mother’s Day right around the corner its time to dig up those favorite brunch recipes. What a better way than these delicious little tarts from Crazy Sexy Kitchen?
I love this recipe, it is so refreshing and really a delicate and beautiful way to finish a special meal. I used to love traditional macaroons, and have used this recipe to fill that craving since its creation many years ago. These little tartlet shells are so versatile, whether served with your favorite sorbet, or fruit based non dairy ice cream it will be sure to be a perfect finish to your already gorgeous meal. You can double the amount of lemon zest if you really want to give this little tart more of a citrus kick. Serving them with the lavender broth really rounds out this dish if you are plating a dessert, but of course, for passed desserts or finishing your cocktail party the broth is not essential. I hope you enjoy these as much as I do, floral, sexy deliciousness.
Serves: makes about 16-20 small tartlets
Prep time: 15 minutes, and about 20 minutes to assemble tartlets
Chill time: these are best if chilled for at least 10 minutes in the freezer to firm
Shelf Life: once made, these can be stored in the freezer in sealed container
2 cups dried coconut, shredded
½ cup macadamia nuts, raw
¼ cup agave
2 tablespoons fresh lemon zest
½ teaspoons sea salt
Clementine Sorbet (also can serve with Vanilla Butter on page x if sorbet is not preferred)
¼ cup lavender syrup, for garnish
Sprinkling of fresh lavender flowers for garnish
In food process, process the macadamia nuts until finely ground to a meal, pour into mixing bowl and set aside.
In separate batch, place the shredded coconut, lemon zest, and salt and begin to pulse while pouring in agave slowly until mixture forms a ball and begins to bind and is fully blended.
Add coconut sweet mixture to the macadamia meal. Mix thoroughly, and be sure that you can form a ball. This is the consistency you are looking for, it also should not be too wet, if it is you may have blended it too much and may need to add more coconut, If it is too dry and you did not blend enough you may need to blend a bit more or add a touch more agave.
Line a 3 inch tartlet shell with plastic wrap. Press 2+ tablespoons coconut crust mixture into each, press firmly around the sides and flutes if using fluted molds. Use palm to press firm.
Pop out of mold, and place on tray. Chill in freezer for about 10 minutes to firm up before serving.
For Service: Please 3 tart shells on each plate, using a 1 ounce scoop, scoop Clementine sorbet on each.
Garnish on top of the sorbet with nice long strands of citrus zest. Finish the plate with lavender syrup and sprinkled fresh lavender flowers and/or Clementine segments.
This is such a refreshing sorbet, feel free to use tangerines, Satsuma’s, or clementine’s, all which work really well in this recipe. The sorbet is very light, and works so well with the lavender and coconut tarts.
Serves: makes 3 cups sorbet
Prep time: 10 minutes
Cook time: freeze 6 hours to overnight
Shelf Life: will keep for months frozen
1 cup coconut meat of ¾ cups soaked cashews
1 cup clementine juice
3 whole Clementine’s, peeled
¼ c agave syrup
Pinch of sea salt
½ t fresh nutmeg shavings
In high-speed blender, blend all ingredients until smooth.
There are two ways to proceed to make the sorbet. Either chefy style, or ghetto version.
For the chefy style, pour in your choice of sorbet maker, (*Paco Jet being my personal favorite), and follow manufacturers instruction.
Or ghetto style by lining a square container with plastic wrap, pour in blended mixture and continue to freeze overnight. Pop frozen block out the following day, slice in strips and put through a gear juicer, with the solid plate for a delicious sorbet!
¼ cup dried lavender flowers
3 cups water
1/2 cup agave
Steep lavender flowers in 3 cups of water hot water, for about 15 minutes. Strain flowers and discard, adding the liquid to a pot you will be using to reduce.
On medium heat, mix in the agave to the lavender tea and continue to simmer for about 15 minutes, or until it is reduced by half.
Chill the broth before serving. If you would like more of a syrup, reduce until the mixture coats a spoon, about ¾ reduced, chill and drizzle.