| Servings |
mini tarts
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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
Ingredients
Base
Centre
Custard
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Instructions
Base
- Preheat the oven to 170C and spray 14 holes of a silicon mini muffin tray with oil.
- Soak dates in boiling water for 5 minutes and then drain.
- Place dates and oats in a food processor and blitz for a few seconds until combined.
- Press a spoonful of the mixture firmly down into the 14 holes of the silicon moulds.
- Bake for 5 minutes, then set aside to cool.
Centre
- Peel the apples and then cut into small cubes.
- Place in microwave container with vanilla and microwave on high for 2 minutes.
- Spoon the apple on top of the bases, leaving enough room for custard to cover the tops.
Custard
- Soak dates in boiling water for 5 minutes and then drain.
- Place dates in food processor and blitz into a smooth paste.
- Scrape dates into a small saucepan, and then add remaining ingredients. Whisk until fully combined.
- Place saucepan on med-high heat and stir continuously until custard becomes nice and thick.
- Spoon custard on top of apple.
- Place in oven and cook for 10-15 minutes on 170C until custard becomes firm.
- Cool in fridge for 30 minutes before removing from silicon moulds.
- Store in an airtight container in the fridge.
Recipe Notes
95 calories each.