Tasty No-Cheese Tarts
This recipe uses three varieties of alternative to cheese, but one variety of Nurishh will work just as well. Enjoy a delicious dairy-free version of these tarts made with our Nurishh Cheddar & Mozzarella Style Grated Blend and Nurishh Camembert Flavour.
SERVINGS
4
PREPARATION
25 MINUTES
DIFFICULTY
EASY
INGREDIENTS
- 1 pack Pidy Mini Crispy Iris Cups (or an ovenproof dish for a fondue)*
- ½ onion
- 1 small clove garlic
30g olive oil - 30g plain white wheat flour*
- 10g agar-agar (if not using an egg)
- 50g aquafaba
- 150ml soy alternative to milk*
- 70g Nurishh Plant-Based Alternative to Camembert, rind removed
- 50g Nurishh Mozzarella Style Block, diced
- 30g Nurishh Cheddar Style Grated Blend
- Salt & pepper
- Chives, chopped (optional)
*ingredients containing allergens
METHOD
- In a pot add the olive oil, the onion, and the garlic.
- Cook for 5 minutes on medium heat, stirring occasionally.
- Add the flour and cook over a medium heat until the flour turns a light golden colour, and the raw flour smell has gone.
- Add the Nurishh Plant-Based Alternative to Camembert and whisk over medium heat until melted.
- Gradually add the soy alternative to milk, whisking all the time to incorporate and create a smooth custard.
- Sprinkle over the agar-agar, add the aquafaba and cook for a final 3-5 minutes over a low heat, whisking occasionally.
- Season with the salt and pepper.
- Allow to cool slightly before adding to the Mini Crispy Iris Cups.
- Heat an oven to 180°C.
- Lay out the Mini Crispy Iris Cups on a baking sheet.
- Divide the diced Nurishh Mozzarella Style Block between the croustades.
- Fill to the brim with the alternative to cheese custard mix.
- Top with the Nurishh Cheddar & Mozzarella Style Grated Blend.
- Bake for 10-12 minutes.
- Allow the Mini Crispy Iris Cups to cool (they will feel soft when they come out of the oven but will firm up.)
- Top with chopped chives and serve.
