I’ve been so excited about sharing this recipe for quite some time now after posting the photo on Instagram and it being so popular! I was so unsure about how these were going to turn out when experimenting with the recipe, as I’ve never made anything like that before. I use cashews to make cheesecake fillings and custard mixtures all the time, however had never tried baking these kind of fillings.. so it was either going to go one of two ways.
Luckily, I was SO happy with how these turned out.. they actually look and taste like custard tarts! I’ve also added a sprinkling of coconut sugar on top, which I then caramelised under the grill, to give them a kind of creme brûlée twist as well.. how fancy!
I was inspired to try and re-create these as my boyfriend is absolutely obsessed with Portuguese custard tarts and every time we visit our favourite brunch spot, he orders one (and a custard filled chocolate muffin) every time without fail! Even after eating a full brunch might I add as well! These are kind of a cross between the classic custard tarts and Portuguese ones, as they have the creamy custard filling, but the pastry is more similar to a shortcrust style pastry, rather than the flaky puffed pastry. For the filling, I’ve made a pretty simple vanilla cashew cream- if you’ve ever made any of my raw cheesecakes, then this is probably something that you’ll be familiar with already. However, I’ve actually experimented a bit here, not only by baking it, but also by adding a little bit of coconut yoghurt; which I think helps to create a really creamy texture and also adds a hint of coconutty flavour. Baking there custard, has given it a slightly firmer, more gelatinous texture, rather than it being really gooey and runny, which I think is nice for a change and a lot closer to that of a regular custard tart.
I love the look of these too and think they’d be perfect to take to a picnic or serve with a good cuppa’ or mid-morning coffee. They’re also pretty portable, as they’re baked and now raw, so you don’t have to worry about them melting in your lunch box. My boyfriend always takes a little selection of treats that I’ve made to work; often with the intention of sharing them with everyone else at the gym but usually ends up scoffing the lot to himself!
- 1/2 cup buckwheat/brown rice flour
- 1 tbsp coconut oil
- 2 tbsp brown rice syrup/honey/agave
- Pinch of sea salt
- 2/3 cups cashews (soaked for 4 hours then drained and rinsed)
- 2 tbsp brown rice syrup (or other sweetener of choice)
- Pinch of vanilla bean powder
- 1 tbsp coconut oil
- 4 tbsp coconut yoghurt
- Cashew/almond milk
- Coconut sugar to top
- Preheat your oven to 180c.
- To make the tart cases, add the flour, coconut oil, syrup and salt into a food processor and blend until the ingredients have come together to create a dough like mixture.
- Press this into the base of your tart/cupcake cases, insuring that you take some of the mixture around the sides to create a case for the filling.
- Bake these in the oven for around 9 minutes, until nicely golden brown.
- For the filling, add the cashews, syrup, oil, coconut yoghurt, vanilla and a splash on non-dairy milk into your food processor or high speed blender and blitz until really smooth and creamy. You want the custard to be quite thick, but a spreadable consistency.
- Pour the filling into each of the tart cases and pop these into the oven for another 9-12 minutes to bake. The custard filling should be set and slightly golden on top.
- Sprinkle a little coconut sugar onto each of the tarts and cook them under the grill for a minute or two to caramelise the sugar.
- Allow to cool slightly before serving.