How to make cashew nut butter tarts recipe

Baked tarts filled with cashew nut butter and topped with pomegranate seeds, blackberries and lemon zest

These little guys are refined sugar-free and gluten-free baked tarts. A filling of cashew nut butter gives a surprisingly versatile and tasty twist. In this recipe, we have added chili and chocolate with pomegranate seeds for a moreish treat. And for those seeking a more refreshing alternative we have used a lemon and lime filling.

Serves

Makes 9

Ingredients

For the crust

  • 100g oat flour (we made our own by milling rolled oats)
  • 50g ground almonds
  • 2 tbsp maple syrup
  • 3tbsp coconut oil, and some for greasing the tin
  • 2-3 tbsp cold water (as needed)
  • A tiny amount of salt

For the cashew nut butter

  • 150g cashew nuts
  • 4-6 tbsp cold water (as needed)
  • 2 tbsp maple syrup

For the chocolate filling and topping

  • 1 tbsp organic cacao powder
  • 1 tsp red chili, crushed and very finely chopped
  • 1-2 tbsp pomegranate seeds (for garnish)

For the lemon filling and topping

  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp lime zest
  • 1-2 tbsp whole almonds (for garnish)

Method

Preheat the oven to 190c / 170c fan.

For the crust

  1. Lightly grease a 12-hole shallow cake tin with a small amount of coconut oil. Mix the oat flour, ground almonds and salt in a large bowl, before combining the maple syrup. Stir in the coconut oil until the ‘batter’ is crumbly. Add in the cold water as needed until the dough is moistened, but not sticky.
  2. Mould the dough into a ball and place onto a cold surface. Divide the dough into 9 portions. Taking one portion at a time, use a lightly floured rolling pin to roll out the portion to an approximate 9 cm diameter circle with a thickness of a £1 coin. Using an 8cm pastry cutter, cut out the shape and carefully press down into each hole of the cake tin. Prick the center of each pastry case with a fork.
  3. Bake the crusts in the oven for 15-18 minutes until light brown, and leave to cool.

For the filling

  1. Add the cashew nuts and water to a food processor and blend until smooth. Add more water to create a thick consistency before stirring in the maple syrup. At this point, if using more than one flavour for the filling you will need to split the mixture into even portions. For our fillings we divided the mixture into two portions; one for the chocolate and one for the lemon filling.

For the chocolate and chili filling

  1. Using one of the cashew nut butter portions, mix in the cacao powder and chopped chili. Spoon a small amount of filling (around 1 tbsp) into your desired number of tart crusts. Garnish each tart with a few pomegranate seeds.

For the lemon filling

  1. Using one of the cashew nut butter portions, mix in the lemon zest and juice. Spoon a small amount of filling (around 1 tbsp) into your desired number of tart crusts. Garnish each tart with a little lemon and lime zest, and a couple of whole almonds.