by Iyath Adam
Kanamadhu or sea almond is a favourite amongst Maldivians. This small, oblong-shaped nut is not only eaten on its own as a snack but is also a popular ingredient incorporated into savoury dishes like biriyani and musamma curries and different types of sweet delicacies.
And boy, did we try a delectable dessert recently; kanamadhu tarts from Bakes by Fira who is well-known for her kanamadhu creations – not just the widely-made kanamadhu cake, but also kanamadhu blondies, tarts, cookies and even a kanamadhu caramel babka!
Fira’s kanamadhu tarts are available in boxes of four (mini tarts), and each tart looked exquisite. Nestled within each tart shell was a creamy chocolate ganache, topped with a generous sprinkling of what looked like gold dust. And we’re happy to report that it tasted as good as it looked!
Let’s go bit by bit.
First, the tart shell. Made with kanamadhu meal (think almond meal) and dhiyaa hakuru or coconut honey, the shell was nutty, sweet and had a soft but firm mouthfeel. The distinct taste of both the kanamadhu and dhiyaa hakuru were present without overpowering each other or making the tart too kanamadhu-y.
The shell was perfectly complemented by the dark chocolate ganache filling, which was smooth, velvety, and not overly sweet at all.
But perhaps the most unique factor of the tart – apart from the already mind-blowing kanamadhu-dhiyaa hakuru shell – was the gold dust aka kanamadhu praline. The crunchy, sugary, just slightly nutty powder was the perfect ‘je ne sais quoi’ for the tart. It not only balanced the rich flavours of the dhiyaa hakuru and dark chocolate but also provided that contrast in texture which beautifully finished the dessert.
If you’re looking for a small but absolutely luxurious sweet treat, then you should definitely try this one from Bakes by Fira. And the best part? The tarts are gluten-free and made without refined sugar – so you can have your cake and eat it too!