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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
35 mins

Cook Happy, Cook Healthy
These would be my desert island dessert
essential. They look divine, taste so naughty
but are pure goodness, and are fun to
make too. They make the perfect tea party
centrepiece, and your friends won’t believe
they are good for you!

MAKE S 6 M I N I TA RT S

Posted by Orion Books Published See Orion Books's 81 projects » © 2021 Fearne Cotton / Orion Books · Reproduced with permission. · Cook Happy, Cook Healthy by FEARNE COTTON is published by Orion in hardback at £20, eBook £10.99.
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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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