The creamy center and crunchy base of these tarts along with the fresh fruit on top are an absolute sensation for the tastebuds!
Preheat oven to 160 degrees Celsius.
Line or grease the muffin tray (this should make approximately 8).
Whisk the egg and melted butter (or coconut oil) in a medium sized bowl.
Slowly mix in the rest of the base ingredients until a dough like consistency has formed.
Sprinkle some almond meal on a sheet of baking paper and knead the dough. Place another piece of baking paper on top of the dough and roll with a rolling pin.
Use a cookie cutter (or a small bowl) to cut circles out of the dough and roll with a rolling pin again until it reaches a size that fits in the muffin tray. Repeat with the rest of the mixture.
Bake for 10-15 minutes or until the dough begins to brown. Set aside to cool.
Bloom the Gelatin by covering it with water in a small bowl. Set aside for 5 minutes.
Place the Papaya or mango, coconut cream maple syrup and vanilla in a blender or food processor. Blitz until smooth.
Transfer mixture into a small pot over a medium heat. Stir through the gelatin and continue to stir until the Gelatin has completely dissolved.
Spoon the filling mixture into the bases and place in the refrigerator for 1-2 hours.
Place little bits of each of the fruit and berries on top of each tart.
Enjoy!
Ingredients
Directions
Preheat oven to 160 degrees Celsius.
Line or grease the muffin tray (this should make approximately 8).
Whisk the egg and melted butter (or coconut oil) in a medium sized bowl.
Slowly mix in the rest of the base ingredients until a dough like consistency has formed.
Sprinkle some almond meal on a sheet of baking paper and knead the dough. Place another piece of baking paper on top of the dough and roll with a rolling pin.
Use a cookie cutter (or a small bowl) to cut circles out of the dough and roll with a rolling pin again until it reaches a size that fits in the muffin tray. Repeat with the rest of the mixture.
Bake for 10-15 minutes or until the dough begins to brown. Set aside to cool.
Bloom the Gelatin by covering it with water in a small bowl. Set aside for 5 minutes.
Place the Papaya or mango, coconut cream maple syrup and vanilla in a blender or food processor. Blitz until smooth.
Transfer mixture into a small pot over a medium heat. Stir through the gelatin and continue to stir until the Gelatin has completely dissolved.
Spoon the filling mixture into the bases and place in the refrigerator for 1-2 hours.
Place little bits of each of the fruit and berries on top of each tart.
Enjoy!
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