Have you ever baked with cornmeal? It is super tasty, plus it is gluten free. The base of these tarts is not crispy like most, but it is really fluffy and full of flavor. Besides, when you use yellow corn flour you get a very nice color. The filling is tremendously delicious, the cashew, the banana and the acai go very well together, if you try these I’m sure you will fall in love, and you will not want to share haha.
If you like tarts as much as I should check these recipes
Corn Bread tarts with cashew cream filling
Fluffy crust, with corn flavor and a super creamy and delicious filling, no more is needed!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Individual Tarts
Ingredients
Tart crust:
- 2 cups cornmeal
- 1/2 cup buckwheat groats
- 4 flax eggs
- 1/4 cup oil
- 1/3 cup coconut or muscovado sugar
- 4 Tbsp almond milk
- pinch of sea salt
Cashew cream
- 2 cups raw cashews
- 1 banana
- 1/4 cup melted coconut oil
- 4 Tbsp almond milk
- 3 Tbsp maple syrup
- 1 Tbsp acai powder (Optional)
Instructions
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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.
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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.
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Assemble the tarts, I used a pastry bag to give it a more elegant touch, I hope you like it!
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