Cue the Tea and Blueberry Tarts...

Cue the Tea and Blueberry Tarts...


Posted By: Maxwell & Williams

A catch up of the tea party variety is all about dedicating some special time together, indulging in those irresistible sweet and savoury treats, delicate tea flavours and topping it off with some sparkling wine. Take your high tea at home to the next level with Maxwell & Williams contemporary take on the traditional tea set with the newly launched Teas & C's Zanzibar, paired with a batch of these whimsical blueberry cheesecake tarts, which are also vegan and gluten free!

 

Vegan, Gluten Free Blueberry Cheesecake Tarts

 

Prep time: 25 mins, 2 hours soaking time for cashews
Cooking time: 5 mins
Serves: 6-12
* You will need x12 non-stick Silicon small tart/muffin tin

 

Ingredients:

Base:

  • ½ cup pistachio nuts (hulled)
  • 2 tbsp cashew nuts
  • 2 tbsp almonds
  • 2 tbsp sunflower seeds
  • 3 tbsp mixed seeds
  • ½ cup dried pitted dates, (about 12, roughly chopped)
  • ¼ cup desiccated coconut
  • 3 tbsp coconut oil, melted if set

Filling:

  • 1 tsp agar
  • 2 cups coconut cream
  • 2 cups raw soaked cashews (soaked in hot water for 2 hours or overnight)
  • 1/3 cup rice syrup
  • ¼ cup coconut oil
  • 4 tbsp lemon juice
  • 1 vanilla bean scraped or 2 tsp vanilla extract
  • 60g fresh or frozen blueberrieS

Garnish:

  • Grapes
  • Blueberries
  • Blackberries
  • Edible flowers optionaL with Teas and C's Zanzibar by Maxwell & Williams

Method:


Base:

  1. Put the nuts, seeds & dates into the bowl of a food processor and blitz until the mixture is a small crumb.
  2. Add the coconut & coconut oil and pulse until combined. Press into base of 12x silicon small tart/muffin tins. Refrigerate until firm.
  3. In the meantime, make the filling.

Filling:

  1. Add agar to 1 cup of coconut cream, bring to the boil while whisking continuously. Once the agar is melted, remove from heat and add remaining coconut cream.
  2. Puree the soaked cashews in a food processor for a few minutes until smooth. Then add in rice syrup, coconut oil, lemon juice, vanilla & blueberries. Puree until well incorporated.
  3. Pour the filling over the crust. Smooth out with a spatula. Freeze for about 2 hours until firm.
  4. Once the cheesecakes have firmed up, take it out of the freezer and garnish with grapes, blueberries, blackberries & edible flowers.

 

 

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