I’ve had a thing for French custard tarts since I was tiny. We lived opposite a Richoux patisserie, and they always had a mouth-watering display of pastries that we gazed longingly at. So I wanted to make something with that cr.me p.tissi.re flavour, and the juicy, fresh strawberry, but with goodies in. These are so simple you’ll never want to faff around with pastry and custard again!
Makes: 4 mini tarts or 1 x 2ocm tart
For The Cashew Crème
- 1 cup (135g) cashews
- 1 tbsp lemon juice
- 2 tbsp maple syrup
- 1 tsp vanilla extract
For The Almond Crust
- 140g almonds
- 20g butter, melted
- 2 tbsp maple syrup
- pinch sea salt
What To Do:
- Soak the cashews in a bowl of water for at least 1 hour.
- Preheat the oven to 180°C/350°F/Gas mark 4.
- 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. Tip the mixture into four loosebottomed, mini-fluted tart tins or one 20cm tart tin and use fingertips to press and mould the pastry up the sides and into the bases of the tins. Bake for 10 minutes, until lightly golden.
- Remove and leave to cool slightly.
- 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. Use a knife to level out the surface, then lay sliced strawberries over the top in a pretty pattern.
- 200g fresh strawberries, hulled and sliced
Lizzie Loves Healthy Family Food: Delicious and Nutritious Meals You’ll All Enjoy by Lizzie King
Published as a hardback and eBook (£20/£10.99) by Trapeze
Photography by Charlotte Kibbles