Apple Granola Tarts

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These scrumptious little tarts are so creamy and yet are dairy free. They can even be made the day before serving… or simply scoffed anytime because let’s be honest, who needs a guest these days to share the scrumptiousness?!

Gluten Free · Dairy Free · Vegan

Makes 5 x 10cm round tarts / Serves 5

Ingredients

Base

135g Seriously Great Granola

140g dried cranberries

80g pitted medjool dates

½ tsp cinnamon

½ tsp vanilla extract

Filling

2 apples (approx 125-150g each)

30g pitted medjool dates

1 Tbsp apple juice

¼ heaped tsp cinnamon

smidgen of nutmeg

2 tsp chia seeds

Custard

200g coconut milk*

50g maple syrup

1 tsp vanilla extract

15g vegan butter

15g cornflour

1 Tbsp + 1 tsp water

Cream

100g cashews

65mls water

¾ tsp vanilla extract

Method

Line the base of each tart tin with a circle of baking paper and put them on a tray.

It is preferable to use tins that have removable bases.

Base

In a food processor pop the Seriously Great Granola, cranberries, dates, cinnamon and vanilla extract. Blitz until crumbled and finely chopped.

Divide evenly between the tart cases, about 70g in each.

Using fingers press the mix down and into the sides up to the top to create a well covered tart case.

Place in fridge while preparing filling.

Filling

Peel and core apples. Dice one apple (100g) into small pieces about 1½cm x ½cm. Put into small mixing bowl.

Roughly chop the other apple (100g) and put into food processor with the dates, apple juice, cinnamon and nutmeg.

Blitz until the texture of apple sauce, scraping down the sides of the processor if necessary.

Pour onto diced apple and stir in the chia seeds. Combine well. Place in fridge while preparing custard.

Custard

In a small saucepan over medium heat, combine the coconut milk, maple syrup, vanilla extract and butter until it simmers.

Dissolve the cornflour in water and whisk into the saucepan, continuing to whisk for a few moments til glossy and smooth.

If cooked too long the custard will gel too much. Pour into a bowl to cool, then cover and put in fridge to thicken.

Cream

Place the cashews, water and vanilla extract in a high speed blender and blitz until really smooth.

It may be necessary to scrape the mix from the sides a few times until there is no trace of any cashew pieces. It should have a creamy consistency.

Using a spatula, tip it into a bowl, cover and place in fridge.

To assemble

Combine the custard and cream and mix until smooth. If the custard has firmed up too much you may need to combine in a blender.

In each tart case put 45g apple filling and flatten til level, then 60g custard cream.

There may be leftover apple filling but don’t use it or there will not be enough room for the custard cream. There will also be some custard cream left.

Store the finished tarts in the fridge until ready to serve then carefully remove the tarts from the tins and peel off the baking paper.

Decorate with apple slices.

Keeps for two days covered in the fridge. They are so healthy and delicious just eat them anytime!

Notes

The tart cases, filling, custard and cream can be made the day before serving and refrigerated.

*Use 100% coconut milk, not a watered down variety.