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Corn Bread tarts with cashew cream filling
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Fluffy crust, with corn flavor and a super creamy and delicious filling, no more is needed!

Course: Dessert
Servings: 4 Individual Tarts
Author: Gaspar Carreira
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)
  1. 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.
  2. 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.
  3. Assemble the tarts, I used a pastry bag to give it a more elegant touch, I hope you like it!