95 calorie apple and caramel custard mini tarts

We had you at custard didn’t we? The recipe for these incredible tarts has been sent in by 28 Day Weight Loss Challenge member Cassie and we think they look fantastic!

Cassie says you will need a silicon mini muffin tray for these, to ensure that you can easily pop them out once done.

‘Today I developed this delicious little sweet treat with zero added cane sugar. The whole family will love these scrumptious mini tarts.’

At just 95 calories each, they make an ideal dessert to enjoy while you lose pregnancy weight.

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95 calorie apple and caramel custard mini tarts

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Course

Desserts

Servings

mini tarts

Ingredients

Base

• Olive oil spray
• 50 g dried dates
• 1 cup rolled oats

Centre

• 2 medium apples
• 1/2 tsp vanilla bean paste

Custard

• 3/4 cup full cream milk
• 1 egg
• 50 g dried dates
• 1 tbsp corn flour
• 1 tbsp maple syrup
• 1/2 tsp vanilla bean paste

Course Desserts Servings mini tarts Ingredients Base Olive oil spray 50 g dried dates 1 cup rolled oats Centre 2 medium apples 1/2 tsp vanilla bean paste Custard 3/4 cup full cream milk 1 egg 50 g dried dates 1 tbsp corn flour 1 tbsp maple syrup 1/2 tsp vanilla bean paste

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Instructions

Base

1. Preheat the oven to 170C and spray 14 holes of a silicon mini muffin tray with oil.
2. Soak dates in boiling water for 5 minutes and then drain.
3. Place dates and oats in a food processor and blitz for a few seconds until combined.
4. Press a spoonful of the mixture firmly down into the 14 holes of the silicon moulds.
5. Bake for 5 minutes, then set aside to cool.

Centre

1. Peel the apples and then cut into small cubes.
2. Place in microwave container with vanilla and microwave on high for 2 minutes.
3. Spoon the apple on top of the bases, leaving enough room for custard to cover the tops.

Custard

1. Soak dates in boiling water for 5 minutes and then drain.
2. Place dates in food processor and blitz into a smooth paste.
3. Scrape dates into a small saucepan, and then add remaining ingredients. Whisk until fully combined.
4. Place saucepan on med-high heat and stir continuously until custard becomes nice and thick.
5. Spoon custard on top of apple.
6. Place in oven and cook for 10-15 minutes on 170C until custard becomes firm.
7. Cool in fridge for 30 minutes before removing from silicon moulds.
8. Store in an airtight container in the fridge.

Recipe Notes

95 calories each.

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