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Hello everyone. My name is Tasha and welcome to Heart of Tarts.
Today on the show we will be making a ladybug tart.
I see a lot of decorated ladybug cookies and cakes and cupcakes, I said, "I can make a tart decorated like a ladybug too."
They are like the cutest bug ever, so let's get started on this recipe.
We are going to start by preheating our oven to 350 degrees F.
Next we are going to add to the food processor four pitted dates,
along with 1/2 cup of old fashion oats.
Blend those together until the old fashion oats form an oat flour and the dates become little dates.
Then we are going to add in the rest of our ingredients for our crust:
1/4 teaspoon salt, 1/4 teaspoon cinnamon, 1 whole cup old fashion oats, 3 tablespoon Earth Balance,
and 1/4 cup water.
Pulse that together until it is just combined. Press it into a 9 inch tart pan, then bake it
in a preheated oven for 15 minutes.
Once it is done and cooling, we can create our filling.
I am going to go with a banana peanut butter filling, which is one whole banana and 1/2 cup peanut butter.
Blend that all together and spread it throughout the bottom of your tart pan.
I am going to create a chocolate pudding for our darker decorations.
To the food processor, you want to add in four pitted dates and blend those together until they form a thick date paste.
Now add in the meat of one avocado, one banana, three tablespoons cocoa powder and one tablespoon vanilla extract.
Blend that all together until it is very smooth and it pipes out of our piping bag like butter.
I am going to prep our strawberries by cutting them in half.
If they are really large strawberries, I am going to cut off the sides and then cut them in half.
Just to maximize the amount of red surface area we can get from each strawberry.
Because, we want out ladybug tart to be really bright red.
Thickly slice half a banana so that we can have 8 slices for our details.
I am going to use our pudding now to create the ladybug details. The black or dark brown details of the lady bug.
Which is the top 1/3 to create the head, and then you want to create wings.
I left a little space near the bottom, like a little triangle in the middle to create separation between the wings.
But you can make them together or separate. It is all up to you.
Now I am going to put in place my banana details. One banana slice per eye, and then
a banana slice per dot on the back of the ladybugs wings.
Now we are going to fill all the remaining space with strawberries. Just chop them up as you see fit.
I just used the whole strawberry slice to begin with and then little strawberries to fill in all the extra spaces.
Take the pudding you have left and create little swirls on top of the banana slices to make the dots on the ladybug.
It creates a lot of texture and pattern, and I think in makes more fun to this tart.
Then you are done. That is your ladybug tart. It taste delicious. It is awesome. It looks so so pretty.
And I would serve this to anybody.
The only thing about my tarts is that I do not add sugar. So if you are going to put my tarts next to
a cake from a grocery store or a traditional bakery or cupcakes, just know that people are not going to think it is that sweet.
But if people get used to eating whole fruits, and knowing that as sweetness and sugar, then they will think it taste fabulous.
I like it. It is really delicious. It taste really refreshing, and I love it.
Also try to eat this as soon as possible, because something happens with banana when you mix it in.
I was telling you the other day about my blueberry puree with the banana.
It created this gelatinous texture, but this time with the peanut butter it did something else weird and
it looked kind of slimy, but it still tasted delicious. It had no effect on the taste.
But I am a person who eats with my eyes first so it kind of played with my mind a little bit.
Like what is this? So I do not know how much I will be using banana in my filling, but that is just a heads up.
The longer is sits, the more weird that banana makes the peanut butter looks.
That is it for today. I hope you enjoyed this recipe and I will see you all tomorrow.