Mini Coffee Tarts
I absolutely love coffee. It’s definitely my go to choice of any beverage. I made these delicious mini coffee tarts for my birthday a few days ago. They were scrummy! I used coffee extract, however you could substitute this for a teaspoon of coffee granules dissolved in 2 teaspoons boiling water. Makes approximately 6 mini tarts or one large coffee tart.
First, preheat oven to 180 degrees C. Grease a fluted tart tine (loose based is best) with coconut oil, making sure you grease up the sides too.
1 cup Sharpham Park Spelt Flour
¾ cup Ground almonds
60g melted coconut oil
2 Tablespoons Maple Syrup
1 Teaspoon vanilla extract
Pinch of salt
Combine all the ingredients by hand until a dough is formed. Press into the bottom and sides of the tart tins. Using a fork, prod a few holes here and there on the bottom of the base. Bake for approximately 8 minutes for mini tarts, around 10 minutes for large tart checking half way through to make sure it doesn’t burn. It should turn a lovely golden brown.
Take out of the oven and place on a cooling rack (still in the tin) to cool. Now make your filling.
1 ½ cups cashews (soaked preferably overnight however a couple of hours would work)
2 teaspoons coffee extract
1 cup Almond milk
6 Tablespoons maple syrup
2 teaspoons agar agar powder
Place cashews, coffee extract, almond milk and maple syrup in a high speed blender. Blend until smooth. Transfer to a saucepan and add the agar agar powder. Heat up until just bubbling, stirring constantly (I use a balloon whisk). It will thicken, so keep stirring. Pour into mini tart cases or your large tart case. Place in the fridge to cool. Decorate with whipped soy cream.