Blueberry tarts with plum & vanilla custard swirl

Ingredients

Base
2 cups cashews
2 cups dedicated coconut
4 dates, soaked in 3 tbs water for at least 15 minutes. Use both water and dates
¼ tsp salt

 Filling
500 grams of frozen blueberries, mostly defrosted, take out 1/2 cup for decorating
5 dates, soaked in water for at least 15 minutes, water strained off before use
2 tbs psyllium husks, added at the very end
1 tbs vanilla extract
½ lemon, juiced
¼ tsp salt

 To serve
Roughly 1 dessert spoon of Raglan Co. plum & vanilla custard coconut yoghurt per tart. Or 5 spoons for one full-sized tart.
Frozen blueberries

Method

Base
Place cashews and desiccated coconut in a food processor and blend until fine. Add the dates in water, and salt, and blend until the mixture is mostly smooth, well combined, and sticking together nicely. If you are using smaller tart tins then this mixture should make 4-5 tarts. I like to use tins with removable bottoms, which makes removal easy! The trick is to very firmly press the mixture down into the tin, with evenly spreading it on the bottom and up the sides. Once you’ve created your base for your tart, put in the fridge while you make the filling. 

 Filling
Leave your blueberries out to defrost before use. It is okay if they are not fully defrosted! Place the blueberries, dates, vanilla, lemon juice, and salt in the blender. Blend until completely smooth and add more lemon or salt if need be. Once your mixture is at its desired consistency, add in the psyllium husks and blend slowly until it is mixed well. Your mixture should start to thicken up therefore it is best to move fast and transfer the mixture into your tarts. Fill up your tarts with the berry mixture until they are almost full, then spoon in the coconut yoghurt, creating a swirled texture with your spoon. Decorate with more blueberries and enjoy!

 Makes 4-5 small tarts or 1 full-sized tart. Store in the fridge, it keeps well for up to 5 days!