Why are desserts a perfect ending to a meal? aside from their enticing sweet flavour. Food scientists explain it as a “dessert stomach” when our senses tell us we no longer want to eat savoury food and we’re ready for a new flavour experience. Research has found that eating a healthy dessert can help digestion and raise serotonin levels in the brain, making us feel calmer and happier. Chocolate is suggested to probably be the best dessert to eat as it may lower blood pressure and improve heart health.

The berry and mascarpone tartlets with a plant-based mascarpone cream filling is made from fresh plant milk and Flora thickened plant cream. The crust is raw and full of health-giving goodness. Berries make a lovely topping in spring and summer, while slices of vibrant yellow peaches in late summer can be added instead. Pretty edible flowers from the garden make them look appealing and offer a faint taste to the berries and creamy filling.

Health benefits:

·       Coconut helps prevent obesity by speeding up the metabolism, providing an immediate source of energy with fewer calories than other fats.

·       Improves heart health by providing healthy fatty acids that are essential to good health.

·       Coconut is high in dietary fibre rivaling other fiber sources like psyllium, wheat bran, oat bran and rice bran.

BERRY & MASCARPONE TARTLETS

Makes 6 x 12 cm (5 inch) tartlets

PB, V, DF, RSF, GF

Crust:

½ cup (40 g) organic oats

½ cup (42 g) desiccated coconut

1 cup (160 g) almonds

¼ cup (62 ml.) rice malt syrup

5 soft medjool dates, pitted

Mascarpone filling:

225 g vegan cream cheese

1/3 cup (80 g) full-fat coconut milk (chilled overnight)

2 tbsp lemon juice

zest of a lemon

1 tbsp vanilla extract

4 tbsp (50 g) unrefined sugar

Topping:

Assorted berries – strawberries, raspberries, blueberries, currants 

Make the crust by processing the ingredients in a food processor until the mixture comes together. Grease 6 mini tart pans with grapeseed oil, press the mixture into the base and sides of the pans and place in the freezer.

To make the filling, scoop out the coconut cream solids and whip in a mixer until fluffy and doubled in volume. Add the sugar and beat for another minute until stiff peaks form. In a separate bowl, beat the room temperature cream cheese until softened. Fold the cream cheese with the coconut whip, then gently fold in the lemon juice and zest and vanilla. Chill the mascarpone filling in the fridge until it thickens.

Before serving, gently remove the tarts from each pan and place on serving plates, spoon the chilled mascarpone filling into the tart bases and swirl with the back of the spoon to cover the crust of the tart and arrange berries on top, pressing slightly into the mascarpone. Keep the tartlets chilled until serving.