A last minute assembly tart for this months edition of Hay Hay it's Donna Day hosted by Sarini from Trinigrourmet. We're about to leave for a long weekend in Paris to see some rugby, take in some culture, do a bit of shopping and eat lots of nice food.
I've been using a lot of chickpea flour lately but mainly in savoury dishes but wanted to try a sweet version as well. So along with the half pomegranate at the back of the fridge I thought they would make the great basis for an Arabic/Mediterranean inspired tart. I made a simple dough using chickpea flour (200g), butter (75g), sugar (2 tbsp), ground green cardamom (1 tsp) and a bit of water. The dough does not "come together" as there is no gluten in this flour so I just divided it over 4 buttered mini pastry cases. These were baked 15 minutes at 180°C and in the mean time, I diluted some Membrillo with a bit of water to make it into a softer paste. I spread this on top of the case, then applied a thin layer of ricotta, dusted this with more ground cardamom and finally sprinkled pomegranate seeds on top. All done in 25 minutes.
The tart was beautiful to look at and the taste pleasantly surprised me. I know you can't go far wrong using all good ingredients but still, it turned out better then expected. The nutty crust combined perfectly with the sticky sweet quince paste and the creamy ricotta whereas the pomegranate seeds provided a nice tart and fresh contrast. Definitely worth a repeat performance.
Update: the round up has now been posted....what a fabulous collection of tarts! A lot of inspiration/yummy things there to try out soon
5 comments:
I hope you had a great time in Paris!! The tart looks wonderful!
Thanks so much for taking part in this month's round of Hay Hay it's Donna Day :) The roundup should be posted later today or tomorrow :D Stay Tuned!
What an unusual combination. It sounds wonderful. Thanks fopr joining ion at HHDD.
wow, such unusual ingredients together. the tart looks wonderful, i am sure it is delicious.
Eva - This is an incredibly original tart. I'm especially intrigued by the base and how it works with the other ingredients. I'm a sucker for quince, so I look forward to trying this recipe when the season comes around again, which, in the Southern Hemisphere, will not be until May or June. I'm sure it'll be worth the wait.
Post a Comment