Cashew-Custard Strawberry Tarts
Makes 10-12 tarts
Ingredients
1 cup 2 tbsp almond meal
0.5 cup coconut flour
3 tablespoon extra virgin coconut oil melted
5 tablespoon Natvia natural sweetener
0 Pinch sea salt
3 tablespoon filtered water, as needed, to bind dough
0.5 cup soaked cashews
1 cup water
2 tablespoon Natvia natural sweetener
1 teaspoon vanilla
1 teaspoon arrowroot
1 teaspoon agar
0.25 teaspoon sea salt
0 Strawberries, sliced
Method
- Preheat oven to 180 C.
- Add the almond meal, coconut flour, Natvia sweetener and salt into a food processor and process until combined.
- Add melted coconut oil, to the processor and process with dry ingredients until a sticky dough forms. Add the water as needed.
- Lightly wet your fingers. You can either use a muffin tin, or tart holders. I use a muffin tin, with patties to line it. Roughly roll the dough mixture into a ping-pong- sized ball, then press it into the mold, using your finger tips, until it forms a thin crust.
- Poke each crust with a fork about 2 times to allow air to escape whilst baking.
- Bake the tart crusts for around 15 minutes until lightly golden around edges.
- Once ready, remove from oven and allow to cool for at least 20 minutes to ensure they hold.
- Meanwhile, blend the cashews and all other ingredients, except the agar agar and arrowroot, in a high-powered blender until silky smooth – approx 3 minutes.
- Then add this cashew mix to a medium saucepan. Begin to warm.
- Throw in the agar agar powder. Whisk to combine and allow the mixture to come to a simmer, after about 5 mins on medium heat, uncovered.
- Once simmering, lower the heat, and cover for 10 minutes, whisking every 3 minutes or so.
- Remove 1 tsp of this cashew mix and place in a very small ramekin or bowl. Combine the arrowroot with it, using a fork to quickly whisk until smooth. Pour back into the simmering custard, whisk well and remove from heat.
- Allow the custard to cool for at least 10 minutes, then whisk again.
- Use a tbsp to place 1-2 tbsp amount of custard into each crust.
- Place tarts in the refrigerator to chill and firm up, for at least one hour or overnight.
- Top with sliced strawberries or berries of choice.
