Makes around 5 small tarts


Tart cases - 

1/3 cup ground almonds

1/2 cup fine oats/oatmeal

1 tbsp coconut oil

1 tbsp brown rice syrup


Custard - 

20g polenta

1/8 cup canned coconut milk

2 1/2 tbsp brown rice syrup/honey

1/3 cup cashews

1/2 tsp vanilla powder


Fresh berries and desiccated coconut to decorate



Windmill products used in this recipe