Fluffy crust, with corn flavor and a super creamy and delicious filling, no more is needed!
Servings: 4Individual Tarts
Author: Gaspar Carreira
1/3cupcoconut or muscovado sugar
pinchof sea salt
1/4cupmelted coconut oil
Preheat the oven to 180 ° C. Put all the ingredients of the crust in the food processor and process until everything is well integrated, just a few minutes. Put parchment paper in four individual tartlets molds (10 cm diameter), divide the mixture and put it in the molds, I have made a thick layer of dough, this way the result it is fluffy and not so crispy, like cornbread. Bake for 15-20 minutes or until the base begins to crack, and separate from the edges of the mold. Let cool a few minutes and unmold.
For the cashew cream put the nuts in the food processor and process them until you get a fine flour, without turning it into cashew butter. Add the rest of the ingredients and process until a smooth cream is obtained.Keep in the refrigerator or use immediately.
Assemble the tarts, I used a pastry bag to give it a more elegant touch, I hope you like it!