Berry Tartlets
I love making these! This is Little Bird's creation of These Berry Tartlets are just so divine. Velvety filling, Cacao nut base, and top off with your favourite fresh fruit.
Equipment
- Food Processor
- Saucepan
- Blender
Ingredients
Cacao Base
- 1 Cup Dried 'Activated' organic almonds
- 1/2 Cup Organic Cashew
- 1¼ Cups Pitted Organic Dates - (chopped and soaked 2 hours)
- ¼ tsp Organic Vannila extract
- 3 Tbsp Organic Cacao Powder
- 1 Tbsp Melted Organic Cacao Butter (optional organic Coconut Oil)
Vanilla Custard Cream
- 1½ Cups Organic Cashews (soaked Min 2 hours)
- 1 Cup Organic Almond Mylk
- ¼ Cup Sweetener options - Organic Maple Syrup, Agave, Coconut crystals or whatever sweetner is your choice
- 1 tsp Organic Vanilla Extract
- pinch Himalayan Salt
- ⅓ Cup Organic melted cold-pressed coconut oil
- ¼ tsp Lecithin (optional)
Garnish
- 2 Cups Organic Berries, i.e Rapsberries, Strawberries,
- Other toppings, Mango, Paw Paw, Plums, etc.
Instructions
Prepare the base
- In food processor, blend nuts until almost couscous like. (leave with a bit of texture).
- Add the dates and blend until well combined and until the mixture is slightly sticky. Add the remaining ingredients and pulse a few times until cominbed. The mixture should hold together well.
- Line 6 - 10cm french-style fluted tart pans. Press the mixture firmly into each tart tin - it will need to be approx 3-4mm thick on the bottom and up the sides of the tins to maintain the structure.
- Place the tart base in the refrigerator while you are making the filling.
Prepare the cream filling.
- Draing the soaked cashews and rinse thoroughly in clean water. Place all the ingredients in a high-speed blender, except the coconut oil - process until very smooth. Slowly add the coconut oil into the blender while the motor is running until well combined.
- Pour the filling into the 6 tarts and top with your fresh fruit of choice.
Tried this recipe?Let us know how it was!