Ingredients
- 320 g almonds
- 100 g pitted Medjool dates
- 20 g coconut oil, melted
- 1 tbsp psyllium husks
- 1-2 tbsp coconut water, approximately
- 125 g raspberries
- 65 g small strawberries, halved
- 75 g blueberries
- 100 g cherries, halved
- 1 handful edible flowers, optional
- For the pastry cream
- 350 g raw macadamias
- 160 ml agave syrup
- 180 ml coconut water
- 2 tsp finely grated orange peel
- 2 tsp vanilla paste
- 150 g coconut oil, melted
Instructions
1. Preheat oven to 160°C. Line six 12 cm pie dishes with baking paper, extend- ing over sides (facilitates removing the baked dough).
2. Make pastry cream.
3. Process almonds, dates, oil, psyllium husks and enough coconut water un- til mixture forms a coarse paste and clumps together.
4. Distribute nut mix into pie dishes, pressing firmly over base and side of each dish. Place dishes on a large oven tray. Bake for 15 minutes or until browned lightly; cool.
5. Carefully remove tart cases from dishes; place on a large tray. Divide pas- try cream between cases. Cover and refrigerate for 4 hours or overnight until set.
6. Serve tarts topped with fruit and sprinkled with flowers, if you like.
Pastry cream
Place macadamias in a medium bowl; cover with cold water. Stand for 4 hours or overnight; drain. Rinse macadamias; drain well. Place macadamias into the jug of a high-powered blender with remaining ingredients; blend until smooth.
Notes
Tarts can be made a day ahead; keep covered in the fridge and, if you like, decorate with berries and flowers just before serving.
