Tahini acai tarts
I really love the tarts, for breakfast, snack, a salty tart at lunchtime, they are practical, easy to make and very tasty. You can make hundreds of different crust ... but you´ll never find one tastier, faster and delicious than this one. The taste of the tahini and the oatmeal combine very well, and the acai is really tasty, I didn´t make much recipes with acai powder, but this one is really great.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 tarts (15 cm diameter)
Ingredients
Crust:
- 3 cups rolled oats
- 1/4 cup muscovado sugar
- 2 Tbsp tahini
- 3 Tbsp melted coconut oil
- 1/2 tsp vanilla extract
- 2 flax eggs*
- 3/4 cup water
- pinch of salt
*2 tsp flax meal with 2 Tbsp of water, let stand 15 minutes
Filling:
- 2 cups coconut milk
- 1/4 cup maple syrup
- 1 Tbsp acai powder
- 3 Tbsp cornstarch diluted in 1/4 cup water
Instructions
Crust:
-
Preheat the oven to 190°C. Process al the ingredients in a food proccessor, the mixture should be moist but not liquid, it should be quite sticky. If necessary add more oats or more water. Put the mixture in the molds with parchment paper, bake about 17-20 minutes, or until the crust is golden brown and begins to separate the crust of the edge from the mold.
Filling:
-
Put the milk in a pot with the maple syrup and the acai powder. When it begins to boil, reduce the heat and add the cornstarch diluted in water, stir until it is a thick and homogenous mixture, about 3 minutes.
-
Immediately put the filling on the crust, add the blueberries and refrigerate for an hour before eating.
Great recipe! Do you think that cornstarch could be substitute by tapioca starch? Would it work as well?
Thanks for sharing!
Hi Alina! It could work well, maybe you could need 1 more Tbsp to achieve the same consistency!