Berry Mousse Tarts


1 cups millet, cooked

1 cup rice flour 1 tsp cinnamon

1 cup cashews

1 tsp cinnamon

2 tbsp maple syrup or agave

½ cup safflower oil

1 lemon, zest grated

1 punnet of berries, puree half

1 cup silken tofu

½ tsp vanilla extract

1 tsp rose water

2 tbsp maple syrup or agave



Preheat the oven to 170°C then grease some muffin moulds. Set aside.

Blend the first four ingredients together to resemble breadcrumbs then add the next three and process until it all comes together in a ball. Roll the pastry into a ball on your board, then put in the fridge for 30 minutes. Now roll out on a board using extra rice flour to about 5mm thick. Use a pastry cutter or a glass to cut out rounds and fit into muffin moulds. Bake for 10 minutes then allow to cool. 

Meanwhile blend together half the berries with the tofu, vanilla, rose water and the other half of the sweetener.  Fill the moulds with the tofu mixture then top with the rest of the raspberries. Chill until firm, about and hour but overnight is better.