LetzCookDelicious berry basket cream tarts

Our friends at Kachen have provided us with yet another delicious recipe, perfect for summer and packed with fresh (and healthy!) seasonal berries.

Ingredients

• 320 g almonds
• 100 g pitted Medjool dates
• 20 g coconut oil, melted
• 1 tbsp psyllium husks
• 1-2 tbsp coconut water, approximately
• 125 g raspberries
• 65 g small strawberries, halved
• 75 g blueberries
• 100 g cherries, halved
• 1 handful edible flowers, optional

For the pastry cream

• 350 g raw macadamias
• 160 ml agave syrup
• 180 ml coconut water
• 2 tsp finely grated orange peel
• 2 tsp vanilla paste
• 150 g coconut oil, melted

Instructions

1. Preheat oven to 160°C. Line six 12 cm pie dishes with baking paper, extend- ing over sides (facilitates removing the baked dough).

2. Make pastry cream.

3. Process almonds, dates, oil, psyllium husks and enough coconut water un- til mixture forms a coarse paste and clumps together.

4. Distribute nut mix into pie dishes, pressing firmly over base and side of each dish. Place dishes on a large oven tray. Bake for 15 minutes or until browned lightly; cool.

5. Carefully remove tart cases from dishes; place on a large tray. Divide pas- try cream between cases. Cover and refrigerate for 4 hours or overnight until set.

6. Serve tarts topped with fruit and sprinkled with flowers, if you like.

Pastry cream

Place macadamias in a medium bowl; cover with cold water. Stand for 4 hours or overnight; drain. Rinse macadamias; drain well. Place macadamias into the jug of a high-powered blender with remaining ingredients; blend until smooth.

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