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CITRUS CUSTARD TART WITH PEARL


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

Kelly Mason

Plant based chef, yoga teacher and artist.  

My experience as both a chef and yoga instructor has extended worldwide working on various projects in Melbourne, Australia; Goa, India; Manchester, UK; Madeira, Portugal; and California, USA however I am now based back in the UK offering my services of Plant based culinary… 

After falling head over heels in love with the practice of Yoga back in 2014 I completed my 200 hour yoga teacher training (Wise living yoga academy, Chaig Mai, Thailand) followed closely by my 40 hour ashtanga training with David Swenson (Space at the mill, Manchester, UK) before spending time in Melbourne City teaching across a number of beautiful high-end studios however after I reached a peak in my teaching career I felt like my new insight into conscious living and more specifically in conscious cuisine had led to a further desire to create delicious plant-based cuisine.

In 2017 I moved to California and It was here that, after some research, I found the renowned Matthew Kenney Culinary school located in Venice beach, Los Angeles - It was here that I trained extensively in the fundamentals of raw and plant-based cuisine and nutrition. My thirst for knowledge, as I was still only in my late twenties, was still at its peak so Immediately after, once I qualified as a vegan chef, I traveled to Mumbai, India, to complete my advanced 900 hour yoga teacher training (The yoga institute). 

By 2018 I returned to India and began living in North Goa where I ran a coffee shop on Ashwem beach specializing in vegan superfood lattes and plant based desserts, taught daily yoga classes at a beautiful retreat space while furthering my own personal practice. I spent some of my spare moments conducted plant based culinary workshops and it was here in Goa that I began my journey into plant based recipe developments, food styling and food photography working and collaborating with a number of plant based and conscious food brands including; Mason & Co chocolate, of course Sun Potion, La Cold Press, and Hempika. 

Since arriving back to the U.K in the summer of 2020 due to the pandemic I have continued my work in conscious cuisine offering private & intimate bespoke dining experiences, training and courses in the fundamentals of plant based cuisine. I have continued to work with conscious brands on a number of recipe developments and am currently the Head Private chef at the renowned, 5* and multi award-winning retreat space Yeotown based in Devon, UK. I am the Yeotown culinary director at the new retreat space located on Madeira Island, Portugal and for their Sussex Gardens restaurant where, in early 2022 will begin leading their monthly conscious supper clubs.