Fruity Berry Tarts With Vanilla Cashew Cream
Serves: 6
Kirstin Bosco
1 January 1970
Based on User reviews:
60
Spice
47
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Medjool Date (pitted)1 cup
PecanDirections:
1
Grease four (5-inch) individual, loose-bottomed, fluted or straight-sided tart tins and set aside on a tray
2
Place the dates and pecans for the crust in a food processor or mini blender and blitz until they start to clump together
3
Divide this mixture equally among the tins
4
Press the mixture onto the base and up the sides of each one, making sure it is of even thickness
5
Place in the fridge to set for 30 minutes while you get on with the rest of the recipe
6
Place the soaked and drained cashews, the dates and vanilla seeds in a food processor or mini blender along with 1/2 cup of cold water
7
Blend until as smooth as possible to give a creamy mixture
8
Once the tart bases have set and are feeling firm, remove them from the fridge and divide the cashew cream among them
9
Spread it out evenly with the back of the spoon
10
Top with the berries and then scatter over the mint or basil to serve
11
Grease four (5-inch) individual, loose-bottomed, fluted or straight-sided tart tins and set aside on a tray
12
Place the dates and pecans for the crust in a food processor or mini blender and blitz until they start to clump together
13
Divide this mixture equally among the tins
14
Press the mixture onto the base and up the sides of each one, making sure it is of even thickness
15
Place in the fridge to set for 30 minutes while you get on with the rest of the recipe
16
Place the soaked and drained cashews, the dates and vanilla seeds in a food processor or mini blender along with 1/2 cup of cold water
17
Blend until as smooth as possible to give a creamy mixture
18
Once the tart bases have set and are feeling firm, remove them from the fridge and divide the cashew cream among them
19
Spread it out evenly with the back of the spoon
20
Top with the berries and then scatter over the mint or basil to serve