You can make the crust and filling a day or two ahead, and assemble the tarts when you need them, or make the tarts a day ahead and refrigerate. If you make the crust mixture ahead of time, let it soften for a bit at room temperature to make it easier to handle before forming the tarts For a richer flavor, try toasting the oats, coconut and nuts before using. You can heat them in a fry-pan over medium-low heat until they become fragrant and start to brown slightly. Remove them from the heat immediately and place in the food processor bowl.
Servings: 24mini tarts
Author: Mary Gillespie
1/2cup/ 125 ml oatmeal
1/2cup/ 125 ml unsweetened coconut
1/4cup/ 60 ml chopped walnuts or almonds
2/3cup/ 160 ml roughly chopped datesloosely packed
2tablespoons/ 30 ml cocoa powder
2tablespoons/ 30 ml maple syrup
1/2cup/ 125 ml sugar
2tablespoons/ 30 ml cornstarch
1/3cup/ 80 ml lemon juice
1/2cup/ 125 ml coconut milk
Line 24 mini muffin cups with paper liners.
In food processor, combine oatmeal, coconut, nuts, dates, and cocoa. Process until the mixture is fine crumbs.
Turn to low speed and add maple syrup. Process until the mixture begins to form a ball. It should feel soft but not sticky.
Make balls with the mixture and place each one in each paper-lined muffin cup. Press to bottom and up sides of the muffin cups. The mixture should go at least halfway up the sides of the cups.
Set crusts aside and make the filling.
In small saucepan, combine sugar and cornstarch. Stir until thoroughly blended.
Add lemon juice, coconut milk and turmeric. Whisk until smooth, then heat over medium heat until the mixture begins to thicken. Stir frequently to prevent burning.
Cook for 1-2 minutes longer, then remove from heat.
Let cool slightly, then spoon into prepared crusts. Refrigerate until cool.