No-bake Jam Tartlets
Ingredients
TARTLET CASES
100 g oats
100 g oat flour
2 tablespoon coconut oil
2 tablespoon almond butter
4 tablespoon Natvia natural sweetener
0.5 teaspoon vanilla extract
JAM
Natvia Fruit Spread, or
150 g fresh or frozen raspberries
2 tablespoon Natvia natural sweetener
4 tablespoon chia seeds
CUSTARD TART
200 mls almond milk
4 tablespoon Natvia natural sweetener
0.5 teaspoon vanilla powder
2 tablespoon cornflour
2 teaspoon cashew yogurt
Method
- First make the tartlet cases: Mix together the oats and oat flour. Gently melt the coconut oil and almond butter, then pour into the dry ingredients along with the Natvia and vanilla and mix well to form a ‘flapjack’ consistency. Divide between 3-4 mini loose-bottomed tartlet tins and use your fingers to press up the sides and on the base. Chill in the fridge.
- Now make the jam part: Place the raspberries in a small pan with a dash of water and the Natvia. Simmer for 5-10 minutes, then remove from the heat and stir in the chia seeds. Set aside and chill for at least 30 minutes.
- Now for the custard: Place the milk, Natvia and vanilla powder in a small pan and heat up. Mix together the cornflour with a little water to form a paste, then whisk this in and stir continuously on a medium heat to allow the custard to thicken. Remove from the heat and leave to cool, then whisk in the yogurt.
- Now assemble the tartlets: Spread a generous layer of the jam on the bottom of each, then spoon over the cooled custard. Chill in the fridge for at least 1 hour - then top with strawberries and enjoy!
