Paleo Vanilla Custard Tarts


1 cup cashews

1 cup dissicated coconut

2 tsp + 1 Tbs coconut oil devided

2Tbs rice malt syrup 

1/4 cup of water

1 tsp vanilla extract 

Pinch of salt

Pulse cashews and coconut in a food processor with 2 tsp coconut oil until crumbly. 

Spread on to a baking tray and Bake in the oven on 150°C until lightly golden (5-10 minutes)

Remove from oven and add back to the processor with the rest of the base ingredients. 

Process until a dough forms. Then press into silicone muffin moulds. Pop into the freezer to firm 


6 egg yolks

3 Tbs coconut oil 

2 1/2 Tbs rice malt syrup 

2 tsp vanilla extract

In a saucepan whisk yolks and rice malt syrup together. Place the saucepan over medium heat and add the rest of the custard ingredients. Continue to whisk for 1 minute while the rice malt syrup and coconut oil melt. Turn the heat to low and whisk for a further 5 minutes while the mixture thickens. Remove from heat and allow to cool. Once custard has cooled, pour into cases and leave to set in the fridge over night.


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