Pink banana custard and maqui berry cream tarts

Ingredients

Base :

• ½ cup sunflower seeds
• ½ cup coconut
• 2/3 cup chopped dried figs
• ½ tsp vanilla powder
• 1 tbs chia seeds

Banana custard :

• 2 ripe bananas
• 2 tsp inulin
• 3 tsp raw honey, agave or maple syrup (coconut sugar would also be ok)
• 2 tsp coconut oil

Maqui cream :

• ¼ cup soaked raw cashews – rinsed and drained
• 2-3 tbs water
• 1/3 tsp Maqui powder
• 1 tsp light coloured raw honey, agave or maple
• syrup
• 2 x 3cm beetroot peels (not the skin!)

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Preparation

• Add the soak water to the cashews for the Maqui cream and set aside while you prepare the rest of the tart.
• Base:
  
  Add all ingredients to a blender or food processor and blend until fine and sticky then press into 2 x 8 cm loose bottom tart pans then place in the fridge while you prepare the filling
• Banana custard:
  
  Add all ingredients to a blender and blend until smooth then pour into the tart shells and place in the freezer to firm up for at least ½ hr
• Maqui cream:
  
  Add all ingredients except the 3 tbs of water to a blender; it’s best to use a small blender such as a tribest or magic bullet with the flat blade as it’s a small quantity.
  
  Blend until super smooth and creamy adding water 1 tbs at a time if needed to help it turn over. You will need to bounce the blender up and down to get the cashews into the blades so you don’t get any lumpy bits.
  
  Once you have it smooth and creamy pour it over the custard filling then tap them gently on the bench so the top settles evenly over the tart.
  
  Garnish with a bit of dried coconut and chopped cranberries.
  
  Return to the freezer or fridge and serve when cooled.
  
  It’s up to you whether you like the soft or frozen.. both work well.

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