We all make mistakes, and I just made a very silly one. I sent the wrong message to someone who I was expecting to collaborate with. I basically hit “Enter” before I had finished editing the message, so I failed to change some key info on it. I guess it’s not going to work out…
But today I wanted to talk about another very stupid mistake I made the other day (I wonder if there are any clever ones! XD). It was at one of my cooking workshops. We’d prepared 5 recipes that night, and one of them was this strawberry tart.
First of all, this recipe was the one I had tested the most from the bunch I’d be teaching that day. Also, you need to know that when it comes to creating new recipes I can get quite hypercritical, but this is even more so when I make sweets (perhaps because I don’t like eating them that much?).
It took me around 15 attempts to get this tart the way I wanted in terms of flavor and texture. And, after knowing exactly how to prepare it, my dumb self decided to make a last-minute change. Why on Earth would I modify the recipe just when I have to present it to a large group of new students??? I honestly have no clue, but that’s how my mind works.
I wasn’t completely happy about the color of the tart. I wanted it to be bright pink, not purplish, which was what I was getting every single time. So I came up with the brilliant idea of adding some lemon juice to the filling mixture —this would help keep the original color of the fruit.
The result: the filling separated, and even though it looked properly set when I took it out of the fridge -and the pink color looked super bright!!!-, it all fell apart when trying to serve it… (insert watery eyes here).
The moral of the story is: you shall never ever add lemon juice to this recipe.
7 Medjoul dates
50 ml. coconut water (from the coconut milk can)
25 gr. cacao powder
150 gr. almond flour
700 gr. strawberries
350 ml. coconut milk 50%
200 ml. agave syrup
150 gr. raw cashews (soaked for at least 4 hours)
2 tsp. agar-agar
- Remove the seeds from the dates and chop them finely. In a bowl, put the dates, coconut water, cacao powder and almond flour. Mix with your hand until you have an homogeneous dough. Make a ball and extend over a 20 cm. tart mold. Put in the freezer.
- Use a blender or food processor to mix strawberries, the thick part of the coconut milk, agave syrup and cashews. Process until smooth.
- In a small pan, pour the rest of the coconut water from the can and add the agar-agar. Boil for 3-4 minutes and add immediately to the strawberries mix. Blend together and pour over the base you have previously prepared.
- Bring to the fridge to set (30 minutes aprox.).
TARTA DE FRESONES SIN HORNO
Para la base
7 dátiles Medjoul
50 ml. agua de coco (del tarro de leche de coco)
25 gr. cacao
150 gr. harina de almendras
Para el relleno
700 gr. de fresones
350 ml. leche de coco 50%
200 ml. sirope de agave
150 gr. anacardos crudos (remojados por 4 horas al menos)
2 cta. agar-agar
- Quitar las semillas de los dátiles y trocear muy finos. En un bol, poner los dátiles, el agua de coco, el cacao y la harina de almendras. Mezclar bien con la mano hasta obtener una masa homogénea. Hacer una bola y extender sobre la base del molde (20 cm. de diámetro). Llevar al congelador.
- En una batidora o robot de cocina, poner los fresones, la parte densa de la leche de coco, el sirope de agave y los anacardos. Triturar hasta obtener una mezcla homogénea.
- En una sartén pequeña, verter el restante del agua de coco y disolver el agar-agar. Hervir por 3-4 minutos y añadir inmediatamente a la mezcla anterior. Batir para mezclar bien y volcar sobre la base de la tarta.
- Llevar a la nevera para que cuaje (aproximadamente 30 minutos).