Recipe by @balancebyelise

Makes 6

Ingredients

Tarts Crust

• 1/2 cup rice flour (or gluten free plain flour)
• 1/3 cup almond meal
• 2 tbsp corn starch
• Pinch of salt
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• 2 tbsp vegan butter, melted

Filling

• LOCO Thickened Creamy
• 6 tsp raspberry jam

Icing

• 1 cup icing sugar/powder
• 2 tbsp cacao powder
• 1-2 drops pink food colouring

Method

Crust

1. Preheat the oven to 180C, fan-forced and grease 6 muffin tin holes.
2. Combine all the dry ingredients and then add in remaining wet ingredients and mix well.
3. Bake 15-20 mins or until just golden. Set aside to cool.

Filling

1. Pour half the Thickened Creamy into a chilled bowl. Using electric beaters, beat for 2-3 minutes or until stiff peaks form.
2. Spoon 1 tsp raspberry jam into the bottom of the tarts, then cover with whipped cream. Smooth over top of cream. Place in the fridge and move onto icing.

Icing

1. Place the icing sugar in a bowl. Add in a dash of water and mix together, continue to add a small amount more water at a time until a thick but spreadable icing forms. Then separate into two bowls. Add cacao to one and the food colouring to the other.
2. Spread the two icings over half of each tart and place back in the fridge to set!