Goodbyes, celebrations and the tart that has it all.

Tart

The other week the boy and I had a party to celebrate our impending departure. We filled our house with beautiful fresh flowers, picked up some incredible cheeses (the most important guest at any good party) and had bubbles all round. It was a beautiful night with beautiful friends.

Tart2

You know what else was beautiful? These super cute mini “cream tarts” I made. They were paleo (duh), raw, sugar-free, dairy-free, gluten-free orange and rosewater tarts – who knew one tart could be so many things!

Recipe makes 12 mini tarts

Ingredients

Almond Case

  • 1 cup mejdool dates
  • ½ cup desiccated coconut
  • ½ cup almonds

Cream Filling

  • ⅔ cup cashews (soaked overnight)
  • ¼ almond milk
  • ¼ cup freshly squeezed orange juice
  • 2 tsp rice malt syrup
  • ¼ tsp vanilla powder
  • 1 tsp rose water essence

Instructions

Get started on the nutty casing first by adding all of the ingredients into a blender and processing until roughly combined and sticky. I like mine to be fairly chunky and “rustic” (aka lazy), but finer is just as good.

Once you’re done with the base, line a mini muffin tray with glad wrap and split your sticky mixture into 12. Push your 12 pieces down into the individual muffin moulds until a tart case is formed. (You could also opt for larger muffins and this recipe would make 6.)

Then pop your cases into the freezer to set, whilst you get on with the cream.

Tart3

For the orange and rosewater filling, put the soaked cashews into the blender and process for a few minutes. With the processor still running, add the juice of an orange, almond milk, rice malt, rosewater and vanilla. Keep all this yummy-goodness blending away until the mixture becomes smooth and creamy.

Once you have the desired consistency for your cream, pull the tart cases out of the freezer and fill each tart to the top (with the cream). Then put these into the freezer for a few hours to set. Your tarts can be kept in the freezer until serving (let them defrost for 10 minutes or so for cream to soften).

We popped some raspberries on ours, but anything you fancy could go on top. Seasonal fruit? Hell yeah! Toasted nuts? Yum! Cacao nibs? Why not! All of the above? Even better!

Enjoy.

Tart4

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