Zesty Tamarind Tart: A Mouthwatering Summer Delight

Today’s Recipe: Tangy Tamarind Tart

Greetings, fellow dessert enthusiasts! I’m excited to share a unique and mouth-watering recipe with you today. As the summer heat starts to simmer down, I thought it would be the perfect time to bring some tangy sweetness to your table with my Tangy Tamarind Tart.

For this recipe, you’ll need the following ingredients:

• 150g tamarind pulp
• 100g pitted medjool dates
• 200ml coconut milk
• 100g almond flour
• 50ml melted coconut oil
• 1 tsp vanilla extract
• 1/2 tsp sea salt

In terms of kitchen tools, you’ll need:

• food processor
• tart pan
• mixing bowl
• spatula

To begin, soak the tamarind pulp in warm water for about 30 minutes to soften it up. Once softened, remove any seeds and blend the tamarind with the pitted dates in a food processor until you have a smooth paste. Press this paste into a tart pan lined with parchment paper to create the tart crust.

Next, in a mixing bowl, combine the coconut milk, almond flour, melted coconut oil, vanilla extract, and sea salt. Mix until well combined and pour this filling over the tamarind-date crust.

Bake the tart in a preheated oven at 180°C for 25-30 minutes until the filling is set. Allow it to cool before slicing and serving.

This Tangy Tamarind Tart weighs approximately 600g once cooked and serves 8. Each serving comes in at around 250 calories.

One clever tip for this recipe is to sprinkle some toasted coconut flakes on top of the tart before baking for an extra layer of crunch and flavor.

I hope you enjoy making and indulging in this unique dessert creation. Feel free to play around with the ingredients and make it your own by adding nuts or spices to the filling. Happy baking!