THERMOfit Salted Caramel Custard Tart
For the full experience, make this recipe with the Drop Recipes app.
recipe by Noni Jenkins https://thermofit.com.au/
-
- Total Time
- 1hr 20mins
-
- Serves
- 12
-
- Calories
- 266
Use the THERMOfit Salted Caramel Custard recipe as the filling for an irresistible gluten and dairy-free salted caramel custard tart. Dates, cashews and almonds make a delicious and firm base for this healthy custard tart.
recipe updated Jan 12, 2022
Ingredients
-
- Medjool dates
- 16
-
- Coconut oil
- 25 g
-
- Unsalted cashew nuts
- 70 g
-
- Almonds
- 80 g
-
- Shredded coconut
- 50 g
-
- Salt
- 2 pinches
-
- Egg
- 2
-
- Tapioca flour
- 40 g
-
- Vanilla bean paste
- 2 teaspoons
-
- Cashew milk
- 400 g
-
- Ground cinnamon
- ¼ teaspoon
Tools
-
Parchment paper
-
TM5
-
Tm5 bowl
-
Pie dish - 8"
Step preview
- Add medjool dates, unsalted cashew nuts, almonds, coconut oil, shredded coconut and salt to the TM5 bowl
- Blend - 15 sec, speed 7
- Line a clean pie dish with parchment paper
- Transfer mixture to pie dish coming up the sides if you have enough mixture
- Set aside in fridge until needed
- Clean TM5 bowl
- Add medjool dates to the TM5 bowl
- Chop - 7 sec, speed 7
- Scrape down sides of TM5 bowl
- Add egg, tapioca flour, vanilla bean paste, cashew milk and ground cinnamon to the TM5 bowl
- Cook - 9 min, 90°C, speed 4
- Then add salt to the TM5 bowl
- Stir - 10 sec, reverse speed 1
- Pour custard into pie dish evenly
- Let cool on round wire rack - 1 hr
- Store overnight in fridge until needed