Try Something New With Maqui Powder

Lara Flanagan

Yields 12 Serves

Serves 12 tarts

Maqui Cashew Cream Tarts

You'll love the colour of Maqui powder. It's the be a perfect ingredient for a sweet tart with super crumbly and buttery pastry.

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

Tart pastry
• 3 cups plain flour
• 1 cup olive oil
• 3 tablespoons of caster sugar
Filling
• 1 cup raw cashews – soaked for at least four hours, overnight is ideal
• 3 tablespoons of maple syrup
• ½ cup almond milk
• 2 tablespoons of maqui powder
• ½ cup water
• ¾ teaspoon agar-agar powder

Instructions

Tart pastry
1. Pre-heat oven to 180 degrees Celsius
2. Whizz the ingredients in a food processor until forms a crumbly dough.
3. Please note this pastry is not one you can roll out and needs to be pressed firmly into the tart tins.
4. Press into individual loose-bottomed tart tins.
5. Bake for 30 minutes and immediately after removing from oven, cover with a clean tea-towel and press the pastry firmly down to ensure compacted.
Filling
6. Drain the soaked cashews and place in a blender with maple syrup, almond milk and maqui powder.
7. Blend until completely smooth and no hint of granulation from the cashew nuts
8. In a saucepan, combine water and agar agar powder, whisk and bring to the boil.
9. Immediately reduce heat and cook for 2 minutes on a low heat while whisking continuously
10. Make sure you cook this for 2 minutes – the cooking process activates the agar-agar so it will set the mixture
11. Then add the agar-agar mixture to the maqui mixture in the blender and blend until smooth and combined
12. Immediately fill the tart shells and allow to set in the fridge.
13. Top with your favourite fruit if you desire.