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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
Freezer friendly - 1 Month 



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



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



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

Kelly Mason is a Plant based chef, 1140 hr Yoga teacher and artist. Over the last 6 years she has worked on a number of wellness projects in Melbourne, California, UK, Portugal and India. 

During 2017 she moved to Orange County, Southern California and began her training in Raw and plant based cuisine and nutrition.  She has since collaborated on a number of 5 star Multi award winning wellness and health retreats both nationally and internationally and is currently working as Personal wellness chef in Notting Hill for a private clientele. She is a conscious recipe developer for a number of transformational superfood and adaptogen brands including Sun potion, LA cold pressed, Mason & Co chocolate, Hempika and Supernova living and has features of her cuisine in Cheshire life, Cheshire living and Vegan life magazine.