Blackberry and Cashew Custard Tarts Recipe by The Honest Project
It’s blackberry season and while summer may be drawing to a close, we can still enjoy summer berry tarts right into September. If there is anything more Irish than picking blackberries from the bushes I don’t know what is. The tart case in this blackberry and cashew custard tarts recipe is made from nuts and dates and the cashew custard is – no surprises for guessing – made from soaked cashew nuts.
For the crust
– 1 cup almonds
– ½ cup walnuts
– 1 cup dates, pitted*
– 1 tbsp coconut oil
For the cashew custard filling
– ½ cup raw cashew nuts
– ¼ cup unsweetened almond milk
– 2 tbsp maple syrup
– 1 tsp vanilla extract
– Pinch sea salt
– 8 blackberries
– A few sprigs of fresh mint leaves
* If using medjool dates, there is no need to soak them first. If using dried dates, soak the dates in hot water for 30 minutes and drain before use.
1. To make the crust, put the almonds and walnuts in a food processor and pulse until broken down into chopped nuts. Don’t over process them into ground nuts. Add the dates and coconut oil to the food processor and process into a sticky dough.
2. Line a muffin tray with 8 muffin liners. Spoon the crust mixture into the muffin liners, evenly dividing the mixture between the 8 liners. Flatten the mixture into the base and the sides of the muffin liners to create a tart case.
3. Place in the freezer for 30 minutes to set.
4. To make the filling, add the custard ingredients to a blender and blend until smooth. Spoon into the individual tart cases evenly distributing the custard between the eight tart cases. Return to the freezer for 1 hour to set.
5. To serve, garnish with blackberries and fresh mint.
Note: These tarts are best served straight from the freezer. Don’t keep these at room temperature as the tart cases will soften and lose their shape.Frances Walsh is the creator and writer behind healthy lifestyle blog, The Honest Project. The Honest Project focuses on plant based eating and cooking, using vegetables, fruits and wholefoods. Frances’ interest is in preparing and eating foods that are made from scratch but are practical and easy to make for even the most inexperienced cook.
For more information visit thehonestproject.com.