Chocolate & Macadamia Custard Tarts
by Collette White | 11 October, 2017
Good Morning friends, I hope this finds you all well. We are all well here. If you are around on my Facebook page you would see that I have taken a little time of work for some mental health time out. I am spending these days wisely, reading, relaxing, walking and having down time with my family. I am also taking the time to really get to know ‘Mabel’ my gorgeous Belling Oven, my happy place. I created these tarts recently and I am super excited to share the recipe with you. I hope you love them as much as we did. Let me know!
1 cup buckwheat flour
¾ cup rice flour
¼ cup rapadura
good pinch salt
4 tblspns peanut butter
¾ cup water
2 cups rice milk
2 tblspns cacao
1 tspn vanilla essence
5 tblspns tapioca flour
8 medjool dates – seeds removed
½ cup macadamias
Preheat oven to 180c (or 160 fan forced)
Lightly oil 6 mini tart tins and set aside (see notes below).
In a large bowl mix both flours, rapadura and salt.
Add peanut butter and mix well.
Gradually add the water, mixing well until a soft dough is formed.
Roll out pastry onto a lightly floured surface (rice flour) until the dough is 5mm thick.
Using a butter knife, cut out a round and place into the tart tins then remove excess pastry from the sides.
Bake in the preheated oven for 5 minutes then set aside.
Meanwhile place the remaining ingredients into a food processor and blitz on high or until ingredients are broken down.
Pour the chocolate mixture into the pre-cooked bases and bake for 20 minutes (or until set when you gently touch the top)
Allow to cool at room temperature before enjoying or store in the fridge for 2-3 days.
To serve: drizzle with melted chocolate on top or fresh fruit and cream if your intolerances allow it.
* The pastry can be made ahead and stored in the fridge for up to 1 week in an airtight container, until ready to use.
* You can make one large tart with this mixture also. You will need to increase the cooking time to 30-35 minutes, depending on your oven.
* You can swap the rice flour and rice milk to flour and milk of your choice
* You can swap the rapadura for any dry sweetener of your choice
Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,
“If your household is anything like mine, afternoons and evenings can be chaotic with after school sports, homework and extra curricular activities. At the end of a long day the last thing I feel like doing is cooking, yet I know my family need to be fed!”
Collette White | Cut out the Crap Slow Cooking
“As a Mum of four, I understand what it is like to juggle fulltime work and being a fulltime Mum, whilst wanting to provide a healthy and tasty lunch box for my children that is not going to get sent home without being eaten or have me slaving in the kitchen for hours.”
Collette White | Cut out the Crap Lunch Box Solutions