We’ve been busy in the BePure kitchen coming up with delicious and nutritious recipes for you to wow loved ones on Christmas Day.
These Coconut and Vanilla Custard Cherry Tarts are free of gluten, dairy, grains and refined sugar. They are delicious, simple to make and easily adaptable to use any seasonal fruit or filling.
Note – These tarts can be made up to three days ahead of time and stored in an airtight container. If you want a more simple dessert, you could opt for whipped cream or coconut cream as the filling instead of this coconut vanilla custard. If cherries are not available you could use any other seasonal fruit such as strawberries.
This tart recipe will make 12-15 mini tarts (as pictured), or 6-8 medium sized tarts.
140g ground almonds
3/4 cup desiccated coconut
8 large medjool dates (pitted)
5 tablespoons softened butter. Use coconut oil for dairy free option.
Pinch of sea salt
2 cups coconut milk - we used the Ayam Brand
1/3 cup tapioca flour + 2 Tablespoons (it will equal somewhere between ⅓ and ½ cup of flour)
pinch of sea salt
1/4 cup honey or maple syrup
6 egg yolks
1 vanilla bean, scraped
Freeze dried raspberry, strawberry or blackcurrant powder for sprinkling.
To assemble the tarts, spoon the coconut custard mixture into the tart shells. Garnish each tart with one cherry. Sprinkle all the tarts with freeze dried fruit powder.
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