Trio of Tartlets Afternoon Tea
Base:
135g Amisa Oats – Made into flour simply by blending the them in your blender/food processor.
¼ tsp salt
2 ½ tbsp coconut oil, melted
2 ½ tbsp maple syrup
Lemon filling:
100ml full fat coconut milk
¼ tsp agar agar powder
¼ tbsp cornflour
1-2 tbsp maple syrup
2 tbsp fresh lemon juice
½ tsp lemon zest
Coconut filling:
100ml full fat coconut milk
¼ tsp agar agar powder
¼ tbsp cornflour
1-2 tbsp maple syrup
¼ tsp vanilla extract
Chocolate filling
100ml full fat coconut milk
¼ tsp agar agar powder
¼ tbsp cornflour
1-2 tbsp maple syrup
1 tbsp cocoa
- Preheat the oven to 180C/160C fan/350F.
- Blend the oats into flour using a food processor and mix with the salt in a large bowl. Pour in the coconut oil and maple syrup. Mix to combine then press into mini tart moulds. Bake for 8 minutes, then leave to cool completely.
- To make the lemon tarts – pour the coconut milk in a small saucepan along with the agar agar and cornflour, and stir on a medium heat until dissolved. Remove from the heat just before the milk starts to boil. Mix in the lemon juice & lemon zest, then leave to cool for 10-15 minutes before pouring into the baked tart cases. Transfer to the fridge to set.
- To make the coconut tarts – repeat the process above, but add the vanilla extract instead of the lemon and lemon zest.
- To make the chocolate tarts – repeat the process above, but add the cocoa powder at the beginning when you add the agar and cornstarch.