Sea Buckhtorn Berry Tartlets

Top-down view of multiple seabuckthorn tartlets on a white marble background, with one partially eaten, garnished with edible flowers and accompanied by vintage spoons and scattered berries and herbs

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These Sea Buckthorn Berry Tartlets are a delicious, paleo-friendly twist on a classic dessert, featuring sea buckthorn curd made with nutrient-rich berries and a nutty, gluten-free crust

Prep Time15

Cook Time20

Total Time12 35

Course: Dessert

Cuisine: Eastern European, European, Polish

Keyword: Sea Buckthorn Berry Tartlets

Servings:

Calories: 442kcal

Equipment

Ingredients

For the Crust

1 cup Almonds
1 cup Walnuts
1 cup Coconut flakes
6 Dates soaked
Water from soaked dates if needed
1/2 tsp Salt

Sea Buckthorn Curd

1 1/2 cup Sea Buckthorn berry juice
7 Eggs
1/2 cup Unsalted butter
1/4 cup Erythritol or Allulosse or sugar
2 tbsp Lemon juice
pinch Salt

Meringue

3 Eggs whites
150 g Erythritol or caster sugar
pinch Salt

Instructions

Crust

1. Soak dates.
2. Pulse the nuts and coconut flakes first, then add the dates and pulse until sticky.
3. Press the mixture into your tart tins and chill for 30 minutes.
4. Bake on a baking tray at 350 F for about 15-20 minutes or until golden brown. Set aside on a wire rack to cool.

Sea Buckthorn Curd

If using fresh sea buckthorn berries, rinse them thoroughly. Place the berries in a small saucepan over medium heat and cook until they soften and release their juice, about 5-7 minutes.
2. Use a food processor or blender to puree the berries, then strain through a fine mesh sieve to remove the seeds and skins, leaving you with smooth sea buckthorn juice.
3. If using frozen berries, thaw them first and then follow the same process.
4. Whisk together the sea buckthorn juice and lemon juice in a medium pot.
5. Meanwhile, whisk the eggs and monk fruit sweetener with erythritol or sugar together in a heatproof bowl set over a pan of gently steaming water.(double boiler method)
6. Keep whisking until smooth.
7. Remove the sea buckthorn juice mixture from the heat.
8. Heat the sea buckthorn juice and slowly pour into the egg mixture while continuing to whisk to maintain a thick ribbon. Stir constantly with a wooden spoon or silicone spatula, ensuring the mixture thickens evenly. The curd will gradually thicken as it cooks, taking about 8-10 minutes. It's ready when it coats the back of the spoon and holds its shape when you draw a line through it with your finger.
9. Remove the curd from the heat. Gradually add the butter pieces, one at a time, stirring after each addition until the butter is fully melted and incorporated. This will give the curd a smooth and glossy finish.
10. Pour the curd into a clean bowl and cover the surface with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming.
11. Let it cool to room temperature, then refrigerate for at least 2 hours to allow the curd to set. Once the curd has cooled and thickened, transfer it to an airtight container and store it in the refrigerator.
12. The curd will keep for up to 2 weeks. Enjoy your sea buckthorn curd spread on toast, as a filling for tart shells, or as a topping for yogurt, ice creams, or cakes.

Meringue

In a clean mixing bowl, add the egg whites and salt.
2. Begin whisking on medium speed until the egg whites are foamy.
3. Gradually add the sugar, one spoonful at a time, while continuing to whisk.
4. Increase to high speed and beat until stiff peaks form. The meringue should be glossy and hold its shape.
5. Optional: fold in a splash of sea buckthorn syrup or a tiny bit of lemon juice for extra flavor or color.
6. Use immediately to pipe or spoon onto your tartlets.
7. Bake or torch:– For a toasted finish, use a kitchen torch.– Or place the tartlets in a low oven (around 100–110°C or 210–225°F) for 15–20 minutes until the meringue is set and just turning golden at the tips.

Nutrition