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1
To make Cream: Combine almonds and 2 1/2 cups water in heavy-duty blender (such as Vitamix) or food processor on high speed until almonds are well pureed.
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2
Strain liquid through fine strainer lined with double-layered, wet cheesecloth.
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3
Slice vanilla bean lengthwise, and scrape seeds from pod.
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4
Reserve vanilla pod for another use.
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5
Combine vanilla seeds, almond milk, agave syrup, agar flakes, and maple sugar in small pot, and bring to a simmer over medium-low heat.
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6
Simmer 15 minutes, or until agar flakes are completely dissolved, whisking frequently.
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7
Stir kudzu powder into 3 Tbs.
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8
water in bowl.
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9
Whisk kudzu slurry into almond milk mixture.
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10
Cook 2 to 3 minutes, or until mixture thickens.
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11
Transfer Cream to small baking dish.
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12
Chill until firm.
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13
Transfer Cream to food processor or blender, and puree until smooth.
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14
Spoon Cream into pastry bag fitted with round tip.
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15
Chill.
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16
To make Tartlets: Preheat oven to 350F.
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17
Combine pecans and flour in blender or food processor; process until pecans are powdered.
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18
Whisk together maple syrup and coconut oil in small bowl.
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19
Stir pecan mixture into maple syrup mixture.
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20
Press maple-pecan mixture into 28 1 1/2-inch tart molds or mini muffin cups, and prick bottoms all over with fork.
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21
Transfer tart molds to baking sheet.
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22
Bake 15 minutes, or until crusts are golden.
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23
Cool 15 minutes.
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24
Pry from molds with toothpick.
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25
To assemble: Pipe almond cream into Tartlets.
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26
Garnish with berries.
