So I have been thinking about these tarts for weeks and how to make them and I finally tried it out and it worked out perfectly. So delicious and perfect sweetness. The custard is so creamy an the shortbread crust is soft and melts in your mouth. So good they are a must try.
1 cup of almond flour
1 tbsp coconut flour
1 tsp vanilla essence
1/2 cup of palm shortening
2 tbsp cold water
1/3 cup tapioca flour
1/2 tsp salt
1 tbsp honey
1/4 tsp of baking soda
Preheat oven to 350' . Place the palm shortening into your mixer and beat on high. Add vanilla essence and honey. Combine well. Add the sifted almond flour and coconut flour. Mix. Add the salt and cold water. Mix well. Mix in the tapioca flour and baking soda. Mix well and scrape down the sides. You need about four tart cups the ones shown above with the ridges. Take about two heaping spoonfuls and place it in a tart cup and use your fingers to spread the dough up to the edge of the ridge. It can be finicky but it will spread when cooking, if you need to add a little more then do that. Do this with each cup. Place in the oven for about 10-15 minutes or until golden brown. Meanwhile make the custard.
1 cup of almond milk
3/4 and 1 tbsp of creamy coconut milk, not watery and not too thick.
1 tsp of vanilla extract
4 egg yolks
2 1/2 tbsps of tapioca flour
1/3 cup of honey
In a saucepan heat up the almond milk and coconut milk and vanilla. Whisk gently but do not boil, just summer until hot. In another bowl whisk the egg yolks, honey and tapioca flour together starting with the yolks then honey then the flour. Add half the hot milk to the yolk mixture and whisk. Then add the rest and mix well. Pour back the mixture into the saucepan and place on medium heat. Whisk constantly for about 5-15 minutes or until you start to see the custard thicken, do not boil. Take out the crusts and let cool if you haven't already. Pour the custard into each crust, filling it almost to the top. Place in the fridge to set for about two hours. Then cut up some strawberries and lay them on top when they have set. Serve and enjoy. You eat them right out of the trays. Yum!