I know I’ve been gone lately, but I have a very good excuse. I had no fridge for 2 and trust me … for someone who lives on fruits and vegetables, it’s very difficult … fortunately, however, our new refrigerator was delivered so here I am. My friend Emilio invited us over for food this Sunday. Emilio is an aspiring cook and his home meals are a whole experience as he always prepares over 3 dishes. In order to respond to this challenge, I took a bottle of “Magic Mountain” that I had brought from Greece and made these delicious tarts with passion fruit, and a base so delicious that it could be a sweet on its own with dates, pistachios and matcha. I’ve used the cashew cream in other tart recipes and it’s a blessing. If you want another variation of this recipe, try tarts with strawberries or fig tarts. This is one of those sweets that are so satiating, you can only eat one!
Ingredients for about 8 tarts
– 4 passion fruits
For the cream:
– 100gr of cashews that have been soaked the night before
– 3 spoons of maple syrup
– 1 tsp of organic vanilla extract
– ½ cup of coconut or almond milk
For the base:
– 10 dates
– 100gr of aigini pistachios
– 1 tsp of Matcha Maiden (optional)
– 1 spoon of coconut oil to lubricate the base
Preparation
Blend the matcha, pistachios and dates in a food processor until the dates melt and become a big sticky ball along with the rest of the ingredients.
Lubricate a cupcake tray with some coconut oil and put a spoon of the mixture in each case. Press with your fingers so that the dough is spread well. Refrigerate for about 2 hours.
Blend all the ingredients for the cream in a blender until they become a thickened cream. Spread the cream on the base with a spoon and freeze in the refrigerator for another two hours.
Remove the interior (the seeds) of the passion fruit with a teaspoon and spread them over the cream.