Pretty fruit tarts are an excellent way to make the most of the season’s berries. Madeleine shares a recipe for a dairy free and sugar free version, so you can enjoy your favourite berry's natural sweetness.
I LOVE tarts (no pun intended). However I often find a get quite a sore stomach from the amount of sugar and cream shoved into these little delights. I feel we should never go without so I have created my own dairy and sugar free alternatives.
Instead of cream I have used cashews. These wonderful nuts work really well as a substitute for cream as they blend easily and have that wonderful pure colour. These beauties are mineral rich and full of magnesium, calcium, phosphorus, potassium, copper and selenium.
I have added blueberries on top however feel free to get experimental and add whatever berry or fruit you desire as your topping. Blueberries are little pieces of magic, they’re highly abundant in antioxidants. Make sure you get your berries from an organic source as berries can often be highly sprayed by chemicals to protect the fruit from pests.
100g of almonds
50g of dates
50g of coconut oil
50g of desiccated coconut
A pinch of fresh ginger
200g of cashews (soaked for 4 hours in water)
100ml of coconut milk
100g of blueberries
To make the tart shells: In a blender blend the almonds, dates, coconut oil, desiccated coconut and ginger.
Once this has mixed together check the mixture with your fingers and make sure it sticks together when pressed.
Scoop out a spoonful of the mixture and place it into tart shells or cupcake holders. Either place into paper lined cupcake holders or grease your cupcake mould with coconut oil.
Push the base mixture down so that it covers the bottom and sides making sure it is even.
For the crème: Drain the water from the cashews and place them with the coconut milk, juice of the lemon as well as the rind, blend at a high speed until the cashews are fully creamed.
Dollop the cream inside each shell, then place the blueberries on top of the cream.
Place the tarts in the freezer for half an hour then in the refrigerator until tasting time.
Inspired? For more delicious tart recipes visit Great British Chefs collection.
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