Celementine Cream Tarts
Clementine Cream Tarts
Recipe by
Ingredients
Clementine Ginger Cream:
1 c Clementine segments
1 tsp grated fresh Ginger
1/2 c Cashews
1/2 tsp Lime Juice
1 tbls Coconut Oil, melted
Citrus Macaroon Cookies:
1 1/4 c dried shaved Coconut
1 tsp Clementine & Lime zest
1/3 c ground Cashews
1 tsp Lime Juice
3 tbls Agave Nectar
2 tbls Coconut Oil
For assembly:
5-6 Clementines
Methods/steps
Clementine Ginger Cream:
1) In a Magic Bullet using the flat blade or blender
blend the clementine segments with the ginger.
2) Add the rest of the ingredients and blend until completely smooth.
3) Empty into a small bowl, cover with plastic wrap and let set in the fridge.
Citrus Macaroon Cookies:
1) In a medium size bowl mix the coconut, cashews
and zest together with a spatula.
1) Add the rest of the ingredients and continue
blending until completely incorporated.
2) Dump the cookie dough in the middle of a 1.5 foot of wax
paper on a flat counter top. Using your hands or the spatula
press and smooth over the dough to make a flat even surface
e about 1/4 inch thick. You can also put another sheet of wax
paper over the dough and roll a rolling pin over for a completely flat surface.
3) Using a 2.5 inch (6 cm) cookie cutter that is lightly wiped with
coconut oil, cut out shapes out of the dough. Fold the sides over
of the wax paper to cover the dough and place on a flat surface
or on a cutting board in the freezer for 15 min.
4) Once the cookies have hardened use the cookie cutter once
move to loosen the cookie and remove it from it’s place with a
spatula. Set on another wax paper and set back in the fridge
until just about to serve.
5) With the remaining dough, let it sit on the counter for 5 min
or until it is soft and repeat the steps as before to create the flat
cookie. Place the remaining cookies with the other in the freezer.
