I find the best recipes are born unexpectedly. I planned to create a new raw cookie recipe, until a light bulb went off and i thought, oh! I should make this mixture into mini tart crusts! So that’s what i did. There isn’t one particular flavour that stands out the most, hence the name Tasty Tarts. The perfect autumn/spring healthy dessert tart.
I decided to bake them to give the crusts a golden hue and to add flavour and texture. Once you bring the crusts out of the oven, i recommend you push the base of the crust down slightly to remove any air bubbles that may have formed whilst baking. This will allow you to pour more of the filling in later, yum! Once the crusts have cooled slightly of course. You can also keep the crusts raw, it’s completely up to you!
I couldn’t believe i found condensed coconut milk in my local supermarket, Woolworths, *Jumps up and down from pure excitement*. If you haven’t already, this is a must staple item in your pantry. I’ve always used condensed milk but since cutting down on dairy, this was a struggle to continue to use. So you could understand my happiness when i found condensed coconut milk on the shelves. I decided to blend it with melted white chocolate, for extra dessert sweetness. I hope you enjoy!