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Gluten free, sugar free, vegan.

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Makes 10-12 tarts
CASHEW-CUSTARD STRAWBERRY TARTS

Gluten free, sugar free, vegan.

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Makes 10-12 tarts
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 1 cup 2 tbsp almond meal
  • 1/2 cup coconut flour
  • 3 tablespoons extra virgin coconut oil melted
  • 5 tablespoons Natvia natural sweetener
  • 0 Pinch sea salt
  • 3 tablespoons filtered water, as needed, to bind dough
  • 1/2 cup soaked cashews
  • 1 cup water
  • 2 tablespoons Natvia natural sweetener
  • 1 teaspoon vanilla
  • 1 teaspoon arrowroot
  • 1 teaspoon agar
  • 1/4 teaspoon sea salt
  • 0 Strawberries, sliced

CRUST

1 cup + 2 tbsp almond meal

1/2 cup coconut flour

3 tbsp extra virgin coconut oil melted

5 tbsp Natvia natural sweetener

Pinch sea salt

2-3 tbsp filtered water, as needed, to bind dough

CUSTARD

½ cup soaked cashews

1 cups water

2 tbsp Natvia natural sweetener

1 tsp vanilla

1 tsp arrowroot

1 tsp agar

¼ tsp sea salt

TOPPINGS

Strawberries, sliced

METHOD

  1. Preheat oven to 180 C.
  2. Add the almond meal, coconut flour, Natvia sweetener and salt into a food processor and process until combined.
  3. Add melted coconut oil, to the processor and process with dry ingredients until a sticky dough forms. Add the water as needed.
  4. 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.
  5. Poke each crust with a fork about 2 times to allow air to escape whilst baking.
  6. Bake the tart crusts for around 15 minutes until lightly golden around edges.
  7. Once ready, remove from oven and allow to cool for at least 20 minutes to ensure they hold.
  8. 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.
  9. Then add this cashew mix to a medium saucepan. Begin to warm.
  10. 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.
  11. Once simmering, lower the heat, and cover for 10 minutes, whisking every 3 minutes or so.
  12. 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.
  13. Allow the custard to cool for at least 10 minutes, then whisk again.
  14. Use a tbsp to place 1-2 tbsp amount of custard into each crust.
  15. Place tarts in the refrigerator to chill and firm up, for at least one hour or overnight.
  16. Top with sliced strawberries or berries of choice.

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