Mini Coconut & Cherry Tarts

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• Step 1

  Preheat the oven to 200°C/180°C fan/400°F/Gas mark
  6 and line the holes of a 6-hole muffin tray with cling film.

• Step 2

  To make the base, place the almonds in a roasting tray
  and roast for 5–6 minutes, or until a shade darker and
  aromatic, taking care not to let them burn. Remove from
  the oven and leave to cool. Place all the ingredients for the
  base, including the roasted almonds, in the bowl of a food
  processor and blitz until the mixture forms a paste that
  sticks together when you press it between your fingers.

• Step 3

  Divide the base mixture between the 6 lined muffin holes,
  pressing it firmly into the base and sides. Place in the
  freezer for 20 minutes, to set firm. Once firm, remove the
  tray and carefully lift up the overhanging cling film from
  each hole to release the mini tart cases. Place the tart
  cases on a plate, cover and chill.

• Step 4

  Remove the cans of coconut milk from the fridge without
  shaking. Remove the lids and carefully scoop out the very
  firm, set coconut cream at the top, leaving the coconut
  water in the cans (don’t throw the water away – use it
  to make soups, curries, porridge or smoothies). Add the
  thick coconut cream to the cleaned-out bowl of the food
  processor together with the honey, vanilla extract and
  salt and blitz until completely smooth. Remove the tart
  cases from the fridge and evenly divide the coconut cream
  between them. Add three cherry halves to the top of each
  mini tart and scatter over the slivered pistachio nuts. Serve
  immediately or chill, covered, for up to 3 days (or until
  ready to serve).

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