This is my first time experimenting with silken tofu in desserts and I have to say it really worked out well! Silken tofu is super creamy and unless you add flavours to it it’s pretty tasteless so it’s super versatile and great to use in tarts, savoury or sweet. I love the crunchy and fruity crust in contrast with the silky filling and it gets even more delicious when you add fresh berries on top. These tarts are perfect as a treat with a cup of tea or as dessert for a dinner party.

Makes about 5-6 tarts

For the tarts:

1 cups oats

1/2 cup of almonds

pinch of salt

about 8-10 pitted medjool dates

50gr of Urban Fruit gently baked strawberries

¼ cup coconut oil melted

¼ cup maple syrup

1 tsp vanilla extract

For the filling:

1 pack of silken tofu (300 gr)

1/2 cup of strawberries

2 tablespoons of melted coconut oil

2 tablespoons of agave nectar (add more if you like it sweeter)

1 tablespoon of raspberry powder (this is optional and it’s more to give it a lovely bright pink)

Start by making the base: place the almonds, salt and oats in a food processor and blitz until you have a coarse flour. Add in the pitted dates, dried strawberries, maple syrup, melted coconut oil and vanilla extract. Blitz again until you have a sticky mixture when pressed between your hands.

Grease with some coconut oil 4 metal mini tart tins. Remove the mixture from the food processor and place about 2 tablespoons in each tart tin. With your hands spread the mixture onto the tin until the whole base and sides are covered.

Bake the tarts in the oven for 8-10 minutes until the edges starts to turn golden brown. Be careful not to burn them.

While the tarts are baking make the silken tofu filling. Place all the ingredients into a blender and blend until super smooth and creamy.

Remove the tins from the oven. Let them cool completely before attempting to pop them out of theirs cases. The

Fill the tart with the tofu mixture and place them in the fridge to set for at least 1 hour. Before serving decorate with berries of your choice.



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