All recipes have a story behind, this is a short but interesting one. After a long trip I arrived at my home, with a lot of hunger, at around 11pm, and I had craved two of my favorite things from my childhood, marzipan and vanilla pudding, yes, not very healthy I know, but the cravings are like that. Then I put my hands to work and started with these tarts at about midnight. After ten minutes I had ready the crust and I was putting the filling on top, it was a super quick to make recipe, and I fell in love so much that I could not stand the temptation and I devoured two-thirds of the recipe there, standing next to the refrigerator.
The base really tastes like marzipan, does not need to be baked and is suuuuper rich, like to eat it by spoonfuls, the best part? It only takes 4 ingredients. And the filling is not left behind, creamy, simple and really reminds me of the vanilla pudding that my mother made me, the best part? Yes, you guessed, it only takes 4 ingredients and it’s ready in just 10 minutes.
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
No bake vanilla & marzipan tarts
You only need 8 ingredients and 10 minutes to make this delicious recipe!
Ingredients
Crust
- 1 1/3 cups raw natural almonds* 225g
- 1/2 cup raw natural peanut butter 110g
- 1/3 cup maple syrup or raw honey 100g
- 1/3 cup melted coconut oil 70ml
Filling
- 2 cups milk of your choice 440ml
- 2 tsp vanilla extract
- 1/3 cup maple syrup or raw honey 100g
- 4 Tbsp cornstarch
- pinch sea salt
Instructions
Crust
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Process the almonds until you get a flour, it is not necessary to be too thin. Add the rest of the ingredients of the base and process until everything is well integrated.
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Put the mixture in three molds of individual tarts, preferably removable, and take to the refrigerator.
Filling
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Dilute the cornstarch in 1/4 cup of water.
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Boil the milk with the vanilla, salt, and sweetener, stir every few seconds. When it boils lower the temperature to the minimum and add the diluted cornstarch, stir quickly for about 2 minutes.
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Once the milk begins to thicken put on the bases of marzipan. Allow to cool and then keep in the refrigerator.
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Top with cream of your choice and fresh fruit.
Recipe Notes
*Can be replaced by 1 1/2 cups almond flour
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