Maqui Berry Tarts with Crispy Cookie Crust
Ingredients
Crust
- 60 g teff flour
- 20 g white rice flour
- 10 g tapioca flour
- 60 g toasted almonds, ground
- 25-30 g cacao powder
- 40 g coconut sugar
- 1 level teaspoon baking powder
- 50 g coconut cream (the thickened cream from a can of full-fat coconut milk)
- 3 tablespoons coconut oil
- 10 g ground chia seeds + 5 tablespoons water (stir and let it sit for 2-3 minutes)
Maqui berry filling
- 200 g cashews (previously soaked for minimum 4 hours)
- 50 g coconut cream (the thickened cream from a can of full-fat coconut milk)
- 2 tablespoons coconut oil
- 3 tablespoons agave
- juice of 1/2 small lemon
- 2 teaspoons maqui berry powder
Extra
- 30-40 g dark chocolate (for the drizzle)
Preparation
Preheat oven to 180 °C.
Prepare three tart pans (11 cm diameter) and lightly grease with coconut oil.
Melt the coconut cream in a medium pot over low heat and stir until smooth.
Mix dry ingredients in a bowl.
Add melted coconut cream, coconut oil, and soaked chia seeds.
Use a hand mixer and mix for a couple of minutes until it all comes together.
Adjust sweetness if needed.
Spread the mixture into three tart pans and press down firmly to form the base.
Bake for approximately 15 minutes.
Leave them to cool down before carefully removing them from the pan.
Blend all the ingredients for the maqui berry filling in a high-speed blender until the mixture becomes smooth and creamy.
Fill the crusts with maqui berry filling.
Drizzle with chocolate and top with blueberries.
