- 16
- 5 mins
- 15 mins
Ingredients
- 1 cup cake flour
- 1/2 cup coconut oil, melted
- 1/4 cup maple syrup
- pinch of salt
- 1 cup full fat coconut milk
- 2 tbsp cornstarch
- 1/2 tbsp agar agar or you can add one more tbsp of cornstarch for thickness
- 1/2 tsp turmeric
- 4 tbsp maple syrup
- 1 tsp vanilla extract
Preparation
Step 1
The Crust
Watch video for recipe tutorial
Preheat oven to 350F and spray mini muffin tin with coconut oil spray or non stick cooking spray.
Place all ingredients in a bowl and mix until a dough forms.
Take 1/2 tbsp size portions and divide evenly in mini muffin molds. This makes 16 so you won't use up all 24 slots of the muffin tin.
Bake for 10 minutes or until golden brown on the edges. You won't need anymore than 12 minutes in the oven.
The Filling
Add milk, cornstarch, agar agar, and turmeric to a saucepan on medium heat. Whisk away any clumps.
Pour in maple syrup and vanilla extract, stirring consistently so it doesn't burn or stick to the bottom of the pan.
Once mini tarts are cool you can fill them with the custard. Use a spoon to evenly distribute the custard among the tarts. There will be leftover so you can place that in an air tight lid and eat later by itself as a snack!
Top with raspberries and powered coconut shreds (see notes).
You can eat them right away or have them sit in the fridge for 10 minutes to set but the custard thickens up pretty quickly. I do prefer to eat them cold because they taste like a pastry puff from a crafty bakery. Enjoy!