Sunbeam Tarts
Makes 8
Tart Cases:
1 1/2 cup almonds and walnuts
2 tsp maca
4 tsp cacao
pinch salt
1/3 cup dates
2 tablespoon coconut oil, melted
2 tsp agave
Apricot Custard:
2/3 cup dried apricots
1/3 cup cashews
2/3 cup water
1 1/2 tablespoon vanilla
1 tablespoon dates
Chia Vanilla Custard:
1/2 cup cashews
1/2 tablespoon vanilla
1/3 cup coconut oil
water
1/3 cup chia seeds
more water
2 tsp maca
4 tsp cacao
pinch salt
1/3 cup dates
2 tablespoon coconut oil, melted
2 tsp agave
Apricot Custard:
2/3 cup dried apricots
1/3 cup cashews
2/3 cup water
1 1/2 tablespoon vanilla
1 tablespoon dates
Chia Vanilla Custard:
1/2 cup cashews
1/2 tablespoon vanilla
1/3 cup coconut oil
water
1/3 cup chia seeds
more water
Tart Cases:
Process the nuts, maca, cacao, salt and dates until very fine. Mix in coconut oil and agave.
If you have a tart case tin thing, you could line it with plastic wrap or something similar. I'm not so sophisticated, so I put pattycake paper cases in a muffin tin. Take small handfuls of mixture and press into the tin, shaping up the sides into a tart-ish shape. Keep a bowl of water nearby to wet fingers, it gets sticky :) Be sure to press very firmly and get that mix packed in there tightly.
Put in the freezer to set while you make the fillings.
Chia Vanilla Custard:
Blend cashews, vanilla and coconut oil. Add water if needed to help the blending to get to a milk-like consistency. Measure the liquid into a bowl. You want 1 cup - if you don't have that, add more water. Add chia seeds, stir well and let sit to form a gel while you deal with the apricot situation:
Apricot Custard:
Blend the whazoooo out of the ingredients. Don't give up on your blender, it'll get the mix to a creamy state eventually. Scrape down the sides, talk to it kindly, hit it with a spoon, threaten to replace it with a Vitamix - whatever it takes.
Assembly
Put your fillings in two separate bowls, with a teaspoon for each. Take cases out of the freezer. Hold a dessert spoon across the tart case and spoon a heaped teaspoon of Apricot Custard into the top half, smoothing the mixture over with the back of the spoon. Then spoon Chia Vanilla Custard into the lower half and do the same. Remove the dessert spoon, and using the back of the Chia spoon, smooth over any small gaps between the two colours.
Carefully peel off the cupcake casing. Serve :)
Nathaniel The Harsh Critic was having a hard time adjusting to our high raw diet and these blew his mind :) Transition food, A+++, will make again!
We had some left-over Apricot Custard so I watered it down and added to our Icy Pole Extravaganza 2008 by freezing it in an icypole mould. I have high hopes for its yumminess.
- Tegan
