Strawberry Tart with Quinoa-Almond Crust

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For those Quinoa Lovers, here is a delicious tart and healthy too!  And the best thing is that you can make it the day before and serve chilled right from the refrigerator!

Adapted from:  Deb Wise, Cooking Light
APRIL 2015

(Photo:  Christopher Testani)

 

 

Strawberry Tart with Quinoa - Almond Crust

Prep Time: 40 minutes

Total Time: 5 hours, 7 minutes

Yield: 8

1 Wedge

Ingredients

  • CRUST:
  • 1 cup uncooked prewashed quinoa
  • 1/2 cup almond flour
  • 2 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • Baking spray with flour
  • ALMOND CREAM:
  • 1 cup 2% reduced-fat milk
  • 2 1/2 ounces almond paste, crumbled
  • 3 tablespoons cornstarch
  • 1 tablespoon granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1/8 teaspoon salt
  • 2 teaspoons unsalted butter
  • CREMA:
  • 2 1/2 ounces 1/3-less-fat cream cheese
  • 1 tablespoon granulated sugar
  • 2 teaspoons grated lemon rind, divided
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons heavy whipping cream
  • 1 1/2 teaspoons fresh thyme leaves, divided
  • 12 ounces strawberries, hulled and sliced lengthwise
  • 1 tablespoon seedless strawberry jam

Instructions

  1. Preheat oven to 350°.
  2. Spread quinoa and almond flour evenly on a foil-lined baking sheet. Bake at 350° for 9 minutes or until lightly browned, rotating pan after 5 minutes. Cool completely on pan. Transfer mixture to the bowl of a food processor; process 1 1/2 minutes or until almost finely ground, scraping bowl after 1 minute. Add brown sugar and 1/4 teaspoon salt; pulse to combine. Add egg; pulse 3 to 4 times or until mixture begins to clump (mixture will be moist). Lightly press mixture into the bottom and up the sides of a 9-inch removable-bottom tart pan coated with baking spray (lightly coat hands with cooking spray if mixture sticks to skin). Bake at 350° for 18 minutes or until lightly browned, rotating the pan after 10 minutes. Cool completely on a wire rack. (Do not remove sides of pan.)
  3. To prepare almond cream, combine milk and almond paste in a medium saucepan over medium heat; bring to a simmer. Cook 2 minutes or until almond paste melts, stirring frequently with a whisk. Combine cornstarch, 1 tablespoon granulated sugar, 1 egg, 1 egg yolk, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk until smooth. Drizzle hot milk mixture into egg mixture, stirring constantly with a whisk. Return mixture to pan. Bring to a boil over medium heat, stirring constantly with a whisk; cook 1 minute or until thick, whisking vigorously. Remove pan from heat; add butter, stirring with a whisk until butter melts. Place pan in a large ice water-filled bowl; cool to room temperature, stirring occasionally.
  4. To prepare crema, beat cream cheese and 1 tablespoon sugar at medium speed until smooth. Add 1 teaspoon rind, juice, and whipping cream, beating until mixture thickens (about 30 seconds). Stir in 1 teaspoon thyme leaves.
  5. Place sliced strawberries and jam in a bowl; toss gently to coat.
  6. Spread almond cream in bottom of cooled crust. Gently spread crema on top of almond cream. Arrange strawberries over top of crema. Sprinkle remaining 1 teaspoon rind and remaining 1/2 teaspoon thyme over top of strawberries. Chill 4 hours or overnight.
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