For the Cases
- A little Cake Release, for greasing
- 100g pecans
- 100g hazelnuts
- 200g Medjool dates, pitted
- 1 tbsp coconut oil
- 30g quinoa flour
- 30g rolled oats
For the Custard
- 200ml milk
- ½ tsp Nielsen-Massey Vanilla Bean Paste
- 2 egg yolks
- 25g cornflour
- 40g caster sugar
For the Topping
- 3 medium eating apples
- 1 tbsp lemon juice
- 50g coconut sugar
- Preheat the oven to 180°C/Gas 4. Grease the tartlet tins with Cake Release.
- In a food processor, chop the nuts until they resemble coarse sand. Add the dates and coconut oil and process until the mixture begins to come together and form a dough. Add the flour and oats and pulse until everything is combined.
- Divide the mixture between the prepared tins, pressing it with your fingers until the tin sides and bases are covered and the edges are neat. Bake for 10-15 minutes, checking after 5 minutes and covering with tin foil if the crust is beginning to brown. Leave the cases to cool in the tins.
- Meanwhile, prepare the custard and the apple topping. To make the custard, gently bring the milk and vanilla paste to the boil in a medium saucepan. In a bowl, whisk together the egg yolks, cornflour and sugar. When the milk has boiled, whisk it into the egg mixture until combined. Pour this mixture back into the pan and gently return to the boil, stirring constantly. Boil for 1-2 minutes until thickened, then remove from the heat and set aside.
- To make the apple topping, spiralize the apples into ribbons and toss them in the lemon juice and coconut sugar until well coated.
- Divide the custard between the tart cases and arrange the spiralized apples on top. Return to the oven for 25-30 minutes until cooked through, checking after 15 minutes and covering with tin foil if the crust is getting too brown. Remove from the oven and leave the tarts to stand in the tins for at least 5 minutes before carefully removing them to serve.
Tip: A scoop of vanilla ice cream or some chilled pouring cream makes a perfect accompaniment to the warm apple tarts.