Servings:
4
Prep time:
20
Cooking time:
15
INGREDIENTS
- - 1 pink grapefruit
- -40g whole wheat flour
- -40g almond flour
- - ½ teaspoon agar agar
- -100ml apple juice
- -2 tablespoon concentrated apple juice
- -50ml almond milk
- -3 tablespoons rice oil
- -vanilla
- -salt
INSTRUCTIONS
- Combine the white flour and the almond flour and a pinch of salt. Knead with the oil, the apple juice, the concentrated juice and 2-3 tablespoons of almond milk. Cover the dough with some cling film and put it in the fridge for 30 minutes.
- Divide the dough into 4 small balls and level them into round shapes, then cover the moulds (oiled and floured) with the dough. Make some holes with a fork and bake at 180°C for 10-15 minutes.
- Melt the agar agar in a small pan with some apple juice, then add the rest of the juice and a little bit of vanilla. Slowly bring to boil and let it simmer for one minute.
- Peel the pomegranate, cut it into slices and place them on the tarts. Pour the gelatin on top and transfer the tarts in the fridge for 30 minutes before serving.
