Mini Coffee Tarts
Chia Seed Pudding

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.

 

Crust

 

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.

 

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.

For any enquiries, please contact me at admin@josargent.com

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