Sage infused Cashew & Blueberry Tarts
Ingredients
For the tart shells:
- 125 g Flora Plant BAKE
- 4 tbsp coconut sugar
- 4 sage leaves, plus 6 leaves for garnish
- 1 C Champagne Valley Stonemill flour, plus another ½ cup if needed
- ¼ corn flour
For the filling:
- 200 g blueberries
- 50 g Flora Plant BAKE
- 6 medjool dates, pitted
- ½ C raw cashews
- 1¼ C warm to hot water
- 1 tsp agar-agar powder stirred into 3 tbsp water
Instructions
- To make the pastry dough, heat the Flora Plant BAKE and sugar on a low heat and add 4 sage leaves. Stir until combined and the Flora Plant BAKE turns clear. Remove from the heat and discard the sage leaves. Add the flour and corn flour to the melted Flora Plant BAKE a little at a time and stir to combine, it should have the consistency of a biscuit dough.
- Preheat the oven to 180°C.
- Press the dough into 6 medium tart tins to a 3mm thickness all round, and bake until golden. Leave to cool.
- Liquidise ¾ of the blueberries, saving the rest for garnishing. Heat the Flora Plant BAKE and dates on a medium heat, add the cashews and stir until the dates are soft and the cashews are golden. Remove from the heat.
- Add water and liquidise. First allow the mixture to cool if you’re not using a liquidiser that can process hot liquids. Return to the pan and heat on a medium heat. Stir in liquidised blueberries and the agar-agar mixture. Keep stirring until it starts to thickens lightly.
- Place the filling in a piping bag and pipe into the tart shells. Allow to cool, then place in the fridge to set. Garnish with the remaining blueberries and sage leaves.
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