MINI BERRY TARTS
1/2 cup of butter or *coconut oil, melted
250 grams of almond meal or ground almonds
1 tablespoon of raw honey
1 tablespoon of Bestow Be Cleansed (optional)
Coconut custard (see below)
You can use any sliced fresh fruit or berries. We have used
frozen berries that have been thawed.
Makes 8 tarts.
Preheat oven to 180 degrees Celsius.
Make the coconut custard (see below)
Mix all the ingredients together, line 8 mini tart tins with
baking paper and press a tablespoonful of the base
mixture into each one. Spread the mixture evenly around
the sides and the base.
Prick with a fork a few times and bake in the oven for
ten minutes or until golden brown.
Remove from the oven, cool completely then remove from
Fill the cooled tart shells with coconut custard, cover with fruit,
dust with coconut flour (optional) and
sprinkle with chopped pistachios (optional).
*For a dairy free option use coconut oil.
300ml of coconut cream
1 teaspoon of vanilla paste or 1 vanilla pod, scraped
2 tablespoons of coconut sugar
Whisk the three eggs together in a large bowl.
In a medium saucepan and over a moderate temperature,
heat the cream, vanilla paste and coconut sugar.
Stir constantly so that the cream does not burn or boil.
When it is frothy and close to a simmer remove from
Very slowly add the cream mixture to the eggs while constantly
whisking. When it is all combined place
back on a low heat.
Keep stirring constantly, the mixture will take about 10
minutes to thicken. It’s important that it doesn’t boil.
as it will then curdle. You should now have a lovely velvet
coconut, caramel custard.
For a thicker custard you can add a teaspoon of cornflour
mixed with a little water, and heat for a few more