[Latin Name] Vaccinium myrtillus l.

[Plant Source] Wild bilberry fruit cultivated from Sweden & Finland

[Specifications]

1) Anthocyanidins 25% UV (Glycosyl removed)

2) Anthocyanins 25% HPLC

3) Anthocyanins 36% HPLC

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[General feature]

1. 100% extracted from European bilberry fruit, approved ID test from ChromaDex andAlkemist Lab;

2.Without any adultery of other relative species of Berries,such as Blueberry,  Mulberry,Cranberry,etc;

3. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA

4. Directly import the frozen fruit from North Europe;

5. Perfect water solubility,water insolubles<1.0%
6. Chromatographic fingerprint match EP6 requirement

[What is bilberry fruit]

Bilberry (Vaccinium Myrtillus L.) is a kind of perennial deciduous or evergreen fruit shrubs, mainly found in subarctic regions of the world as in Sweden, Finland and Ukraine, etc. Bilberries contain dense levels of anthocyanin pigments, which was said popularly to have been used by World War II RAF pilots to sharpen night vision. In fork medicine, Europeans have been taking bilberry for a hundred years. Bilberry extracts entered the healthcare market as a kind of dietary supplement for effects on vision enhancement and visual fatigue relief.

[Function]

Protect and regenerate rhodopsin and cure the eye diseases;

Prevent the cardiovascular diseases

Antioxidant and anti-aging

Softening blood capillary, enhancing the heart function and resisting cancer

In this video we’ll show you how to make a Cranberry Pistachio Almond Tart.

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Here is our recipe:
Filling;
Baker’s sugar ¼ C + 3T
Amoretti #1 Almond Paste ¼ C

Eggs, room temperature 3
Butter, room temperature 1 stick
Amoretti Madagascar
Bourbon Vanilla Ext. #500 ¾ t
Amoretti Orange Zest Oil #515 1/8 t

AP flour 3T
Baking powder ¼ t
Salt ¼ t

Crust:
Plugra butter, room temperature 8 T
Baker’s sugar ¼ C
Egg yolk 1
AP flour 1 ¼ C
Salt ¼ t

Frozen, fully thawed cranberries ¾ C
Sugar 3 T
Amoretti Cranberry Swirl 1 T

Pistachios, chopped ¼ C
Amoretti Blue Agave Nectar Light 1 t

Filling:
In a mixer with a paddle attachment, mix the sugar and Amoretti Almond Paste for 3-4 minutes, until fully combined.
Add the eggs, Amoretti Vanilla and Amoretti Orange Zest Oil and mix, scraping the bowl, until fully combined.
Whisk the dry ingredients together and add to the Almond mix, just until combined, scraping the bowl once or twice.
Cover and chill for an hour.

Combine the sugar, cranberries and Amoretti Cranberry Swirl and let sit while making the crust.

Crust:
Beat the butter and sugar until fluffy.
Add the egg yolk and mix to combine, scraping bowl.
Whisk together the flour and salt and add to the mixer, scraping the bowl and mixing just to combine.
The dough will be crumbly.
Spray a tart pan lightly and press dough into the pan, pressing up the sides.
Lightly dock the dough with a fork and chill in freezer for 10 minutes.

Begin draining the cranberries while the crust is chilling.

Fill the chilled crust with the filling, spreading it to the sides with a small spatula.
Drop drained cranberries onto the filling, pushing some down into it.
Bake in a 325 degree oven for 1 hour, until top and crust are lightly browned.
Cool on a rack for 40 minutes.

Combine chopped pistachios with the Amoretti Agave and drop small clusters onto the top of the tart just before serving.

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