Custard Tarts

Makes 8, 3 1/2 inch tarts

Ingredients:

Custard 

• 1/3 cup soaked cashews 

• 3 cups coconut water

• 3 tbsp tapioca 

• 1/4 cup coconut sugar 

• 1/2 tsp vanilla powder 

• 1/4 tsp turmeric (to colour) 

Tart 

• 1 1/2 cup almond meal

• 1/2 cup buckwheat flour 

• 2 tbsp maple syrup 

• 2 tbsp flaxseed, ground 

• 6 tbsp water 

• 3 tbsp coconut oil 

Custard Tart 

• Nutmeg to garnish 

For The Tart 

Step 1

Preheat the oven to 180ºC. Grease the tart tins/moulds with coconut oil. 

Step 2

In a small bowl or container mix together the flaxseed meal and water, set aside to allow it to thicken (about 5-10minutes).

Step 3

Meanwhile in a medium sized bowl mix together the almond meal, buckwheat flour, maple syrup and melted coconut oil. Once the flaxseed mix has thickened to a gel like consistency add this to the mixture and stir to combine, it will become thick paste that can be moulded. 

Step 4

Press the tart mixture into the tins about 5mm thick and bake them in the oven for 10 minutes or until they start to go golden brown. 

Remove them from the oven and allow them to cool slightly before popping them out of the tin. Set aside.  

Directions:

For The Custard 

Step 1

In a high speed blender place the soaked cashews and coconut water, blend on high for 30seconds to a minute until you have a super creamy cashew milk.

Add the rest of the ingredients and blend until combined.

Step 2

Pour the custard milk into a saucepan and stir over medium heat until it begins to bubble and thicken, turn off the heat, it is ready. Remember to continually stir through this stage to avoid it becoming lumpy (using a whisk here can also be helpful).

For The Custard Tart 

Step 1

Pour the custard into the tarts and sprinkle with nutmeg, place in the fridge and allow to cool completely before serving. You will most likely have left over custard.

Enjoy x