Almond Tarts Peach, Yogurt, Cardamom

When I make almond milk at home, I come up with ways to use the remaining pulp to make the most of these precious nuts. These tartlets are made with dehydrated almond pulp, dried and pulsed to a fine flour. In this repurposed format they can be used in place of almond meal in cakes, pies and everything else

For the tart crust

1 cup almond meal 1 yolk + 1/2 egg white 1/2 tsp baking soda 1 T honey 1 tsp psyllium, ground 1/4 tsp salt 4 T butter, melted 2 T almond milk 1 tsp ground cardamom

For the Filling

1/2 cup sheep yogurt 2 T honey 2 cardamom pods, crushed 2 ripe peaches, sliced

For the full recipe, click www.forkspoonnknife.com Recipe and Photographs by Asha Instagram : @ashafsk

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