Berry Tartlets with a Cacao Base & Cashew Cream Filling
This dessert closely resembles a traditional French custard tart, apart from the chocolate crust. The custard is more delicate in flavour and softer in texture than our other creams, and works best in individual servings so the tart doesnít need to be cut into slices.
Top with your choice of seasonal fruits; berries and cherries work exceptionally well with chocolate and custard cream.
Make time: 40 minutes + component recipes | Soak time: 2 hours | Setting time: 6 hours | Makes: 6 tarts |
Equipment required: blender, food processor
120 g (4¼ oz/1 cup) dried activated almonds
80 g (2¾ oz/½ cup) cashews
210 g (7½ oz/1¼ cups) pitted dates
2 tbsp cacao nibs
¼ tsp vanilla bean powder or vanilla extract
3 tbsp cacao powder
1 tbsp melted cacao butter
vanilla custard cream
235 g (8½ oz/1½ cups) cashews (soak 2 hours)
250 ml (9 fl oz/1 cup) almond milk
¼ cup sweetener (organic maple syrup, raw agave, coconut crystals, raw honey) or dates
1 tsp vanilla extract
½ tsp vanilla bean powder or seeds of 1 vanilla bean
80 ml (2½ fl oz/¹⁄³ cup) melted cold-pressed coconut oil
optional – ¼ tsp lecithin
440 g (15½ oz/2 cups) fresh berries or cherries, pitted and cut in halves
To prepare the base:
In a food processor, blend nuts until almost couscous-like – leave them with a bit of texture.
Add the dates and blend until well combined and until the mixture is slightly sticky. Add the remaining ingredients and pulse a few times until combined. The mixture should hold together well.
Line 6, 10 cm (4 in) French fluted tart (flan) tins with plastic wrap. Press the mixture firmly into each tart tin – it will need to be approximately 3–4 mm (1/8–3/16 in) thick on the bottom and up the sides of the tins to maintain the structure.
Place the tart base in the refrigerator while you make the filling.
To prepare the cream filling:
Drain the soaked cashews and rinse thoroughly. Place all ingredients in a high-speed blender except the coconut oil – process until very smooth. Slowly add the oil into the blender while the motor is running until well combined.
Pour the filling between the six tarts and top with fresh berries or cherries.