The fresh raspberries on top of the tart add vibrancy both in color and flavor to the simple tarts. Replace them with the berry of your choice, but I wouldn't leave them off.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 24 hemp tart cupcake crusts
Hemp Tart Crust Ingredients
- 10 ounces hemp seeds
- 3 cups flour
- 1/3 cups sugar
- 1/2 cup unsalted butter room temperature
- 1 egg
- 1 teaspoons vanilla
Hemp Custard Filling Ingredients
- 1/2 cup sugar
- 1 pinch salt
- 1/2 teaspoon vanilla extract
- lemon zest from 1 lemon
- 1 2/3 cup hemp milk scaled (just before boiling)
- fresh berries to taste, for topping
Hemp Tart Crust Instructions
Mix all ingredients in a medium-sized mixing bowl.
Refrigerate for at least ten minutes.
Divide the crust evenly between 24 cupcake liners. Press the crust up the sides of the liners all the way to the top. The crust should be at least 1/8 inch thick at all points. If it is too thin, the crust may burn.
Hemp Custard and Assembly Instructions
In a medium-sized bowl, beat eggs thoroughly.
Mix in sugar, salt, vanilla, and lemon zest.
Mix in hemp milk a little bit at a time (too much hot milk at once could start to cook the eggs).
Spoon custard into prepared crusts.
Bake at 350 F for 25 minutes.Top with fresh berries.
Calories: 194kcal | Carbohydrates: 19g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 14mg | Potassium: 26mg | Sugar: 7g | Vitamin A: 225IU | Calcium: 41mg | Iron: 2.5mg