In Goodies Against The Grain: 4th of July Fireworks Tarts

Monday, June 30, 2014

4th of July Fireworks Tarts

These are the perfect 4th of July treats to devour at your holiday picnic! They are dairy-free, grain-free, paleo, and extremely delicious! Imagine this: a mini pie filled with a rich custard, and topped with refreshing berries. Now, who can say no to that?

Makes 6 mini tarts.

For the Paleo Tart Crust:

2 cups blanched almond flour or almond meal
¼ teaspoon sea salt
2 tablespoons coconut oil
1 egg

Ingredients for the Filling:
1/2 cup raw cashews
3 Tbs full-fat coconut milk
1 tsp pure vanilla extract
2 tsp raw honey
1 tsp lemon juice (I use Santa Cruise Organic, but you can also use it fresh from a lemon.)
Red and blue fresh berries for topping (I used blueberries and strawberries.)

For the Crust:

1. Place the flour, salt, oil, and the egg in a food processor, and pulse until mixture forms a ball.
2. Using your fingers, press the dough into a Whoopie pie pan, or a mini tart pan. Note: I recommend pressing the dough slightly above the sides of the Whoopie pie cups, for easier removal. The dough should yield 6 mini tart crusts.
3. Bake the crusts at 350° for 8-11 minutes, until slightly crispy around the edges.
4. Let them cool for 15 minutes, then remove them from the pan, and onto a plate.

For the Filling:

1. Soak the cashews in a bowl of water for 15-20 minutes to soften them, then discard the water.
2. Place the cashews, coconut milk, vanilla, honey, and lemon juice in a food processor, and pulse until a creamy consistency forms, and there are no lumps or chunks left.
Note: it may take a few minutes of pulsing to get the creaminess to form, but be patient.
3. Scoop the "cream" into a small bowl, and refrigerate for 15 minutes.

To Finish Up:

1. Place 1 dollop of the "cream" into each mini tart.
2. Top with red and blue berries.
3. Serve the tarts and exclaim,"Happy Fourth of July!!!".

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