Recipe: Strawberry custard tarts

Recipe: Strawberry custard tarts

A faff-free version of French custard tarts

Recipe Strawberry custard tarts

MAKES 4

WHAT YOU NEED

200g fresh strawberries, hulled and sliced

FOR THE CASHEW CRÈME

135g cashews
1 tbsp lemon juice
2 tbsp maple syrup
1 tsp vanilla extract

FOR THE NICE CREAMFOR THE ALMOND CRUST

140g almonds
20g butter, melted
2 tbsp maple syrup
Pinch of sea salt

WHAT TO DO

  1. Soak the cashews in a bowl of water for at least an hour.
  2. Preheat the oven to 180°C.
  3. First make the crust. Blitz the almonds in a food processor until you have fine crumbs. Pour in the melted butter, maple syrup and salt and blitz until mixed.
  4. Tip the mixture into four loosebottomed, mini-fluted tart tins or one 20cm tart tin, and use your fingertips to press and mould the pastr y up the sides and into the bases of the tins.
  5. Bake for 10 minutes, until lightly golden. Remove and leave to cool slightly.
  6. For the cashew crème, drain the cashews and put them in a food processor with the remaining ingredients. Whizz until you have a smooth and creamy mixture, and spoon over the almond crust.
  7. Use a knife to level the surface, then lay sliced strawberries over the top in a pretty pattern.

 

‘Lizzie Loves Healthy Family Food: Delicious and Nutritious Meals You'll All Enjoy’ is published as a hardback and eBook (£20/£10.99) by Trapeze. Photography by Charlotte Kibbles

 

 

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