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CITRUS CUSTARD TART WITH PEARL



Contributor: Kelly Mason
Chef, artist and yoga teacher Kelly Mason has created a delightfully delicate dessert with citrus and vanilla, macadamia nuts and our beautiful micro-ground Pearl powder to support inner and outer radiance.

I think that this has been one of my most delicate & delightful desserts I have created! I absolutely love the combination of coconut & macadamia with the soft, creamy custard tart filling. The dessert contains the Sun potion beauty powder Pearl and the visual within herself reflects the radiance that it contains...

Delicate Radiance Custard Cream Tart

Serve Est. 4-6 Tarts
Dish Type. Dessert
GF
Freezer friendly - 1 Month 

 Ingredients

Base

1/2 cup coconut flour

1/4 cup macadamia nuts (Crushed)

1/4 cup maple syrup

3 tbsp. coconut oil (Melted)

1 tbsp. Sun Potion Pearl powder

1 tbsp. coconut sugar

1 tsp. Vanilla extract

1 tsp. lemon juice

Pinch sea salt

 

Filling

500 ml Oatly custard filling

1 tsp. agar agar powder

1 tsp. Vanilla extract

1 tsp. lemon juice

Pinch sea salt

 

Toppings (Opt.)

2-3 tbsp. dried elderflower

2-3 tbsp. shredded macadamia nuts

1 tsp. dried chamomile

 

 Method

Blend macadamia nuts, coconut flour, pearl powder & salt

In a glass bowl mix maple, melted coconut oil & vanilla

Transfer the dry mixture into the glass bowl and combine

Take your tart moulds and place around 1-2 tbsp of the mixture into the base of each and press until level and firm then place into the freezer to set

Take a pan and place on the heat, add custard, vanilla, salt, agar agar & lemon juice and simmer for around 8 minutes then remove and allow to slightly cool

Remove the tart bases from the freezer and pour the mixture equally between each tart.

Place back into the freezer for at least 2-4 hours to set.


 
Click here to discover another recipe, Kelly Mason's Reishi-infused Wild Rice

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Kelly Mason

Plant based Chef. Yoga Teacher. Artist.

Since 2014 Kelly has obtained 1140hr Yoga certifications and taught throughout Melbourne, Australia; Goa, India; & Manchester, UK. She is a fluid artist with works commissioned from New York, Russia, India & California. 

Kelly trained during her time living in California with The Matthew Kenney Culinary school back in 2017 obtaining certification in Raw and Plant based cuisine & nutrition. Since then she has been the head chef at a cheshire plant based eatery and his now creating beautiful, environmentally inspired & seasonal plant based cuisine for guests on wellness retreats around the world.

Kelly is the private chef to the wellness company  'akasha yoga lifestyle'  and freelances on other wellness retreats internationally in locations such as Sri Lanka, Bali, ibiza & Norway. 

She lives in the UK during the summer months but resides during the winter in her second home of north Goa, India, promoting the ethical & sustainable fashion movement as a slow fashion model and collaborating with plant based brands as a recipe developer and content creator. 

“My cuisine is completely plant based and as much as possible I use powerful infusions of medicinal herbs, adaptogens, CBD and other plant based superfoods. 

I am totally inspired by beauty and when styling each of my dishes I love to use my artistic flair!” 

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