FSF Recipes – Princess Tarts
Posted on 12th February 2013, by Four Sigma Foods.

FSF Recipes – Princess Tarts


- 3 dl or 1 1/4 cups of macadamia or cashew nuts
- 3 dl or 1 1/4 cups of coconut flour
- 3 heaping tablespoons of coconut palm sugar
- pinch of high-quality salt

Using a food processor or high-powered blender, combine all of the crust ingredients. Process until a fine crumb forms. Divide the crust mixture evenly between 10 mini tart molds lined with plastic wrap. Using your fingers, gently press the mixture into the molds to form the crust. Be sure to press the dough into the sides and to make space for the filling. Place tart molds in the freezer to let the crust set and start making the filling.


- 2.5 dl or 1 cup + 1 tbs of cashew nuts soaked in water to soften for 2-21 hours
- 2 dl or 4/5 cup of mulberries soaked for 15 minutes
- 1-2 tbs of honey
- 2-3 tbs of FSF Princess Blend
- 1 tsp of vanilla bean powder
- pinch of high-quality salt

Blend all the ingredients in a high-powered blender until smooth. Divide the mixture evenly between the tart crusts and smooth with a spoon. Place tarts in the freezer to set and start making the frosting.

Pink frosting

- 1.5 dl or 3/4 cup of cashew nuts
- 2 dl or 4/5 cup of raspberries
- 1 tsp of vanilla

If you use frozen raspberries, be sure to let them melt in room temperature before using. Blend all the ingredients until very smooth. Divide the mixture evenly on top of the tarts with a spoon. Place tarts in the freezer for couple of minutes to set. Gently remove from tart molds by lifting the sides of the plastic wrap linings. Top with raspberries.

Serve Princess Tarts with love and tea!

Recipe and photos by: Maria Lonnqvist

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