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

  1. Preheat the oven to 180C/160C fan/350F.
  2. 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.
  3. 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.
  4. To make the coconut tarts repeat the process above, but add the vanilla extract instead of the lemon and lemon zest.
  5. To make the chocolate tartsrepeat the process above, but add the cocoa powder at the beginning when you add the agar and cornstarch.

@amisaorganic

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