10 min preparation, 10 minutes cooking time plus 2-8 hours pre soaking depending on blender strength



Sweet Cashew Cream Frosting

  • 1 Cup raw cashes soaked for 2 – 8 hours depending on blender

  • 3/4 Cup water

  • Zest of 1 mandarin

  • Juice of a medium mandarin or citrus of your choice (1/4 cup)

  • 1 Tbsp Panella

  • Pinch of celtic sea salt

  • 1 tsp Vanilla extract



Whole wheat wrap/s depending on how many you want to make



  1. Soak cashews in water for 2 – 8 hours depending on blender strength. If you have a high speed blender you can get away with no soaking but just blend a little longer

  2. Strain water from cashews and discard water

  3. Put all ingredients in a blender and process until very smooth. At this stage you have a lovely runny custard that you can eat as is either slightly warm from the blender or chilled in the fridge, however if you want a thicker pipeable style custard continue on to the next step.

  4. Put mixture into a saucepan over medium high heat and whisk until it thickens

  5. Remove from heat and cool down

  6. Place in container or straight into piping bag and store in fridge

  7. While the custard cools, heat your oven to 180C (350F)

  8. Take your whole wheat wraps and cut circles out, make them a little bigger than your mini pie mould

  9. Press cut out wrap into mould and overlap the edges as this will help it fit better

  10. Bake in oven for 10 minutes, when done take out of oven and let cool for a few minutes.

  11. Pipe into crust, dust with nutmeg and sprinkle with pommegranates or berries of your choice

  12. Eat immediately!


Sarah's Vegan Custard Tart

When I was a child my favourite bakery treat was always the custard tart.  I loved the crisp pastry, the gooey custard and the dusting of nutmeg on top. Didn't matter what bakery I went to custard tarts always tasted good and of course I demolished them in seconds. As a vegan adult the pleasures of a custard were something of the past. That was until I was experimenting making oil free, margarine free, refined sugar frosting for a mandarin muffin I had made.  What I discovered was it worked fine as the frosting but then the realisation of what it actually tasted like come to mind. Custard, it reminded me of custard and I got really excited.  Could I make a reasonably low fat, healthier version of my beloved custard tart? Well the answer is yes! 

So I had the custard but what was I going to make the base out of? I didn't want to use nuts, or medjool dates because although this method isn't processed it is still very high in fat and sugar and the custard is already made out of cashes. I looked around the house and found some Whole Wheat Mini Wraps. Now these do have a small amount of oil, sugar and salt in them but it is very hard to find wraps without these ingredients where I live.

I cut a small circle out of the wrap which was slightly bigger than my pie tray.

Then pressed the wrap into the pie dish over lapping the sides to give it a nice look.

I baked it in the oven at 180C (350F) for 10 minutes, then let it cool for only a few minutes...I was hungry and excited!

After putting the custard into a piping bag I added it to the crust and dusted it with nutmeg.

Top with pommegranates and enjoy, I did!