Coconut and Strawberry Tarts
Ingredients
Crust
- 2 cups buckwheat
- 1 cup shredded coconut
- 1 cup dates, pitted
- 25ml water
- 3 tbsp coconut oil
Filling
- 1 cup coconut milk
- 3 tbsp cornflour
- 3 tbsp water
- 1 tsp vanilla extract
- 4 tbsp maple syrup
Topping
- 1 cup strawberries
- 2 sprigs of mint
- 4tbsp pistachios, chopped
Preparation
Blend buckwheat and coconut to a rough flour in a food processor.
Add dates and coconut oil, pulsing until combined.
Add water a tbsp at a time until a dough is formed.
Grease tart tins with a little coconut oil and press the dough evenly into the tins.
Leave to chill in the freezer while you make the filling.
Add maple syrup, coconut oil, vanilla and coconut milk to a small pan and bring to a gentle simmer.
In a small dish, mix cornflour with 3 tbsp cold water to form a paste.
While the curd is gently simmering, pour in cornflour paste, stirring as you pour.
Once thickened, take off the heat and allow to cool for a few minutes.
Remove tart shells from the freezer.
Pour spoons of coconut curd into tart shells and set aside in the fridge to chill for an hour, or until the top has set.
Top with strawberries, pistachios and mint.
Enjoy!
