25 Jan 2013

fruit tarts with chai cream filling


Mmm... these tarts are fresh take on this older recipe. I wouldn't say this one is far better or anything, just different. The crust is mostly oats and the filling is infused with chai tea. Once you take your first bite, expect to have trouble putting the tart down. These are an excellent option for breakfast. Load them up with fruit and you're good to go. 


This was the first thing I ate today because I just got back from my boyfriends place and had to take these pictures right away before the light got too dark outside. (It gets dark at like 4:00 PM during the winter here.) Of course then I took all my photos and loaded them onto my computer only to realize I had left the light on in the kitchen so these are not great pictures ANYWAY. Derp. 


fruit tarts with chai cream filling: makes about 4 tarts

Crust:
1 cup raw oats (or gluten-free buckwheat groats)
1 cup dates

Filling:
1/4 cup strong brewed chai tea, plus the chai filling in the tea bag
3/4 cup cashews
1/2 teaspoon vanilla
1 banana
1 tablespoon melted coconut oil
1/4 cup agave/maple syrup

To make the crust: pulse the oats and dates together in your food processor until it starts to stick together. Press into the bottom of tart molds. Set in the fridge.

To make the filling: blend all ingredients together in your food processor until smooth. It should be pretty thick but keep it mind it will thicken more. If it's very thin, add another banana or more cashews. Put the filling in each tart mold and set in the fridge or freezer overnight (or for a few hours if you simply can't wait).

Decorate with fresh and dried fruit and enjoy!

19 comments:

  1. Wait, I'm confused. 1/4 cup strong brewed chai tea and the stuff inside the tea bag as well (the ground tea leaves and spices)? This looks so amazing I want to make it as soon as I get home!!!

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  2. I usually make my own chai tea using a variety of spices. This time I will be sure to grind them before putting them in the pan so that I can add the spice/tea mix to the pudding.

    On a stormy day (possibility of tornadoes) in South East Queensland, Australia, this looks to be the perfect thing to make and eat.

    You can have your Chai and eat it too. ;)

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  3. I love chai! I just got back from snowboarding today, and had a huge cuppa chai to warm me up! I'll be heading up to Whistler next weekend...this looks like a power breakfast to keep me going, while I fall down the slopes!

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    Replies
    1. Terrific! I was just boarding in Whistler last week :) Perfect conditions right now.

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  4. Wonderful! I'm a fruit tartaholic and this looks right up my alley. Thanks for the lovely inspiration :)

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  5. You totally rock my world Emily! Chai - Awesome! Never thought about havenig a chai cake! I love Oats in the crust too! Another weekend is saved with your help! :)

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    1. Hehehe I am glad to hear it. Thanks a lot :D

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  6. just made these! delicious! added a handful of walnuts to the crust and a bit of agave to help it stick -- also added some cardamom to the cream to bring out the chai flavor :)yum

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  7. This sounds amazing, any suggestions though for coconut oil substitute?

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  8. Any suggestions for a nut & banana free version?

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    1. Instead of cashews, use coconut meat. Leave out the banana and adjust the consistency accordingly. OR make these http://www.thisrawsomeveganlife.com/2013/04/just-bare-fruit-tarts.html

      and leave out the banana :)

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  9. Can you make this a large tart ? If so can you tell me some quantites ? Thanks :)

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    Replies
    1. Yeah! Just double the amounts and shape it into one big tart :)

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  10. Thanx Em, can I substitue walnuts for the cashews for the filling I have heap of them ... x

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Feel free to comment below, I love hearing your thoughts! xo, Em