Cashew-Custard Strawberry Tarts | Natvia Online Store

Ingredients

• Preheat oven to 180 C.
• Add the almond meal, coconut flour, Natvia sweetener and salt into a food processor and process until combined.
• Add melted coconut oil, to the processor and process with dry ingredients until a sticky dough forms. Add the water as needed.
• Poke each crust with a fork about 2 times to allow air to escape whilst baking.
• Bake the tart crusts for around 15 minutes until lightly golden around edges.
• Once ready, remove from oven and allow to cool for at least 20 minutes to ensure they hold.
• Meanwhile, blend the cashews and all other ingredients, except the agar agar and arrowroot, in a high-powered blender until silky smooth – approx 3 minutes.
• Then add this cashew mix to a medium saucepan. Begin to warm.
• Throw in the agar agar powder. Whisk to combine and allow the mixture to come to a simmer, after about 5 mins on medium heat, uncovered.
• Once simmering, lower the heat, and cover for 10 minutes, whisking every 3 minutes or so.
• Allow the custard to cool for at least 10 minutes, then whisk again.
• Use a tbsp to place 1-2 tbsp amount of custard into each crust.
• Place tarts in the refrigerator to chill and firm up, for at least one hour or overnight.
• Top with sliced strawberries or berries of choice.