Pink Raspberry Cream Tarts
These raspberry cream tarts have a crispy oaty-almond base. They're sweet, light and lovely!
Servings 8 people
Calories 473kcal
Ingredients
- 1 cup almond meal
- 1 cup oats
- 1/2 cup coconut oil melted
- 1/2 cup agave syrup
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
Raspberry cream filling:
- 1 cup raw cashews soaked overnight
- 1/2 can coconut milk chilled (200 ml)
- 2 tbsp coconut oil melted
- 1/4 cup agave syrup + 1 tbsp
- 2 tbsp lime juiced
- pinch sea salt
- 1 cup raspberries more or less
Instructions
- Preheat oven to 350F/175C. Blend together oats and almond meal in food processor until flour like substance. Add melted coconut oil, agave, sea salt, and cinnamon. Pulse until dough-like.
- Create tart shells by pressing dough into the bottom of tart pans and up the sides. (I used four 6-inch tart pans with removable bottoms). Make tarts ~1/2 cm thick. Bake for 15 minutes, or until golden. Cool completely.
- Prepare raspberry cream filling: In a blender (or food processor) and add soaked cashews (strained), melted coconut oil, agave, lime juice and sea salt. Blend until smooth and creamy.
- Then slowly add 1/2-1 cup raspberries and blend until desired taste and colour. (I used 1 cup raspberries total, but you might like a little less). Refrigerate filling for 1-2 hours, or until thick and chilled
- When chilled, scoop raspberry cream into tart shells and smooth evenly. Top with your favourite fruits.
Notes
Raspberry cream tarts will keep in the fridge for 3 days.
Tarts can also be frozen. Wrap well and keep in freezer for up one month. Let defrost for 30 minutes before serving.
Nutritional information is a rough estimate.
Nutrition
Calories: 473kcal | Carbohydrates: 33g | Protein: 8g | Fat: 37g | Saturated Fat: 21g | Sodium: 152mg | Potassium: 218mg | Fiber: 4g | Sugar: 16g | Vitamin C: 5mg | Calcium: 50mg | Iron: 3mg