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.