1 recipe basic pie crust (I added a tsp. of cinnamon)
2 recipes whipped cashew kream (I added about 1 T of unsweetened cocoa powder)
Form tartlets with pie crust. Fill with whipped cashew kream. Top with blackberries, blueberries, strawberries or cacao nibs.
Serve right away or refrigerate for up to 3 days.
I made my tart crusts in a mini muffin tin lined with plastic wrap. Half of the basic pie crust recipe made 16 mini tartlets. After I formed the crusts in the tin, I refrigerated them to harden. Then filled each tartlet with a dallop of whipped cashew kream and topped with a strawberry.
|forming tartlet crust in mini tins|
|crusts chilled and hardened|
|filled with kream and topped with a strawberry|