 | CLEMENTINE TARTS | |||
| Coconut Tartlet | ||
 | 2 c dried coconut | |
| ½ c cashews | |
| 3 T agave | |
| T fresh lemon zest | |
| ¼ t Celtic salt | |
| 1 recipe Clementine Sorbet | |
| Fresh citrus zest as garnish | |
| ¼ cup lavender syrup | |
| Fresh lavender flowers for garnish | |
| In food process or, process the coconut, agave, lemon zest, and salt until mixture forms a ball and is fully blended. Line small tartlet shells with plastic wrap. Press 1-2 T coconut crust mixture into each, press firmly around the sides and flutes if using fluted molds. Store in freezer until ready for use. For Service: Please 3 tart shells on each plate, using a 1 ounce scoop, scoop Clementine sorbet on each. Garnish with fresh long strands of citrus zest. Finish the plate with lavender syrup and sprinkled fresh lavender flowers and/or Clementine segments. |
| Clementine Sorbet | ||
| 2 cups coconut meat of 1 ½ cups soaked cashews | |
| 1 cup Clementine juice | |
| 2 whole Clementine’s peeled | |
| ¼ c agave syrup | |
| Pinch of sea salt | |
| ½ t fresh nutmeg shavings | |
| In high speed blender, blend all ingredients until smooth. Either pour in your choice of sorbet maker, (*Paco Jet being my personal favorite), following manufacturers instruction, or line a square container with plastic wrap, pour in blended mixture. Freeze, pop frozen block out the following day, slice in strips and put through a gear juicer, with the solid plate for a delicious sorbet! |
| Lavender Syrup | ||
| ¼ c dried lavender flowers | |
| 1 c agave | |
| In high speed blender, blend for 1 minute, continue to pour through fine strainer to remove remaining bits. |
