Sunday, October 13, 2013

Pink banana custard and maqui berry cream tarts for Breast cancer awareness month

I found out yesterday it was Breast cancer awareness month and thought it would be nice to do up a pink recipe to help bring awareness to the cause. I know that there are a lot of different opinions on the whole breast cancer issue but thats not what this is about.. This is for those that have suffered, lost loved ones and live with the anxiety that maybe they will get it because there is a history of it in their family. I believe that the worst stress we ever have to cope with is our health or a loved ones health, because without good health.. We have nothing! all the money in the world means 'Jack' without it.

So here is my lightened up banana custard and maqui berry cream tarts.. the banana centre is soft and custardy with a chewy crust and a nice creamy pink top to round it off.. Lighter because I haven't used any nuts except the few cashews in the pink top! It's quick and easy to make and looks so pretty... :-)

Banana custard and Maqui berry cream tarts

Makes: 2 x 8cm tarts


½ cup sunflower seeds
½ cup coconut
2/3 cup chopped dried figs
½ tsp vanilla powder
1 tbs chia seeds

Banana custard
2 ripe bananas
2 tsp inulin
3 tsp raw honey, agave or maple syrup (coconut sugar would also be ok)
2 tsp coconut oil

Maqui cream
¼ cup soaked raw cashews – rinsed and drained
2-3 tbs water
1/3 tsp Maqui powder
1 tsp light coloured raw honey, agave or maple 

2 x 3cm beetroot peels (not the skin!)


Add the soak water to the cashews for the Maqui cream and set aside while you prepare the rest of the tart.

Add all ingredients to a blender or food processor and blend until fine and sticky then press into 2 x 8 cm loose bottom tart pans then place in the fridge while you prepare the filling

Banana custard:
Add all ingredients to a blender and blend until smooth then pour into the tart shells and place in the freezer to firm up for at least ½ hr

Maqui cream:
Add all ingredients except the 3 tbs of water to a blender; it’s best to use a small blender such as a tribest or magic bullet with the flat blade as it’s a small quantity. Blend until super smooth and creamy adding water 1 tbs at a time if needed to help it turn over. You will need to bounce the blender up and down to get the cashews into the blades so you don’t get any lumpy bits. Once you have it smooth and creamy pour it over the custard filling then tap them gently on the bench so the top settles evenly over the tart. Garnish with a bit of dried coconut and chopped cranberries. Return to the freezer or fridge and serve when cooled. It’s up to you whether you like the soft or frozen.. both work well.

Soft and gooey and yum!

If you want to pin or share my recipe.. feel free!! thanks heaps.. cheers, K :-)

This recipe has been submitted to
  Weekend Wellness 
Allergy Free Wednesday
Raw Food Thursday


  1. Your recipe inspired me to do a pink theme at Raw Foods Thursdays for Breast Cancer Awareness. I'll be highlighting this tart!

    1. Fantastic.. and thank you very much. :-)



I am not a doctor, registered dietitian or fitness expert. The purpose of my blog is to share my experiences with food, fitness and life and hopefully to inspire you. All content provided on my blog is for informational purposes only. I make no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. Karen



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