This is a sponsored post written by me on behalf of Suncore Foods. The opinions and text are all mine. The Suncore products mentioned in this post were sent to me as a gift from Suncore to use in this recipe, thank you so much!
Blackberry Curd Tarts.
The answer to the “what should I make for dessert that isn’t loaded with sugar” question you’ve been asking yourself. See, I get it. When it comes to food at the holidays, it’s all about indulging that sweet tooth- especially as a food blogger. And I’m ok with that, in moderation. But then I get to a certain point where I’m on sugar overload, so I migrate more into using natural sugars in my recipes, like as I did in these adorable tarts! And guess what? They still satisfy any sugar cravings that might sneak up on you.
Call me a rebel because it seems like I’m breaking all the dessert rules with these Blackberry Curd Tarts. Keep reading, you’ll know why. Hint: they include real fruit, some amazing supercolor powders from Suncore Foods, and the crust is made with quinoa flakes! Now before I lose you, my sugar-loving, dessert obsessed dad loved them… so trust me when I say, you will too.
Other than the fact these Blackberry Curd Tarts are adorably elegant, they are easy to make and packed with some surprising nutrients too! The crust is raw, so that means no baking required and sneakily includes some orange carrot supercolor powder and quinoa flakes from Suncore Foods. The blackberry curd filling is also super simple to make and features Suncore Foods’ violet grape supercolor powder.
Let’s take an even closer peek at what makes these cute little tarts your new favorite holiday dessert:
☆ coconut oil
☆ maple syrup
☆ maple syrup
☆ lemon juice
☆ arrowroot powder
☆ sugared cranberries
I’m going to quickly break down the nutritional value in these tarts by including these wonderful products from Suncore Foods:
Quinoa Flakes– packed with protein, fiber, vitamins, minerals, and essential amino acids and are a great alternative to oats.
Orange Carrot Supercolor Powder- packed with Vitamins A and C, antioxidants, and beta-carotene, giving you not only benefits for your eyes, but also a great energy enhancer.
Violet Grape Supercolor Powder- loaded with antioxidants and potassium. It’s also bursting with nutrients that can help prevent heart disease, constipation, and high blood pressure.
And being that tarts remind me of the fanciest of tea parties at the Queen’s palace (no idea why haha) I had to add delicate dried rose buds as the perfect garnish along with some fresh blackberries and sugared cranberries. Aside from being beautiful, consuming rose buds have therapeutic benefits that can nourish the skin, increase immunity, reduce fatigue, and improve digestion!
So go ahead, I give you full permission to indulge in these delightful Blackberry Curd Tarts this holiday season! Hope you love them, and as always if you make them, be sure to tag me on Instagram or Facebook!
- 3/4 cup Suncore Foods Quinoa Flakes
- 7 pitted dates
- 1/2 cup raw walnuts
- 2 tbsp maple syrup
- 2 tbsp coconut oil
- 1/2 tsp Suncore Foods Orange Carrot Supercolor Powder
Blackberry Curd Filling
- 1 cup fresh blackberries
- 3 tbsp maple syrup
- 2 tbsp lemon juice
- 2.5 tsp arrowroot powder
- 1/8 tsp cardamom
- 1/2 tsp Suncore Foods Violet Grape Supercolor Powder
Sugared Cranberries (optional)
- 1 cup fresh cranberries
- 1 cup water
- 1.5 cups sugar
- Suncore Foods Superbloom Rose Buds
- fresh blackberries
- sugared cranberries
- ** If making sugared cranberries, please make the night before.
- In a medium saucepan, bring water to a boil and stir in 1 cup of sugar. Stir until the sugar dissolves to make a syrup. Place the cranberries in a bowl and pour the syrup over top and let the cranberries soak for 4 hours or overnight.
- Drain the cranberries. Pour the other half cup of sugar in a bowl and toss the drained cranberries in the sugar, coat well. Place on a parchment lined baking sheet and allow them to dry.
- Make your curd filling first. Start by blending your blackberries in a food processor/blender until smooth
- Add your maple syrup and nutmeg to the processor/blender as well and blend until very smooth
- In a small bowl, whisk together the lemon juice and arrowroot powder until smooth, then add it to the blackberry mixture, blend again
- Pour the mixture into a medium saucepan and cook over medium heat until the mixture starts to boil, stirring constantly. Cook for a few more minutes, continuing to stir until it thickens and then pour it into a glass container. Whisk in the Violet Grape Supercolor Powder and allow the mixture to cool at room temperature. Once cool, cover and store in the fridge until you're ready to use (or overnight)
- Place your dates in a glass bowl/measuring cup and fill with water to cover the dates. Microwave for about 2 minutes to soften the dates
- In your food processor, combine all the crust ingredients including the drained dates. Blend until the crust is well combined
- Firmly press the crust into tart tin(s)
- Pour your curd filling in the tart shells and refrigerate/freeze until the curd sets up
- Decorate with sugared cranberries, rose buds and fresh blackberries
**NOTE: feel free to double to make one medium-sized tart