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Peach & Passionfruit Collagen Tarts

Peach & Passionfruit Collagen Tarts

Impress your friends and family with Healthy Luxe’s tasty and tropical Peach Passionfruit tarts. Free from dairy and refined flour and sugar, they’re also loaded with beauty benefits thanks to our delicious new Peach Passionfruit Collagen powder!

Making up 75% of our skin and playing an essential protective role in the body, collagen levels start to decrease from our mid-20s onwards. With 5000mg of highly bioavailable Type I & III Marine Collagen and 100% RDI Vitamin C per serve to aid collagen production, Amazonia’s Raw Beauty Collagen Glow is ultimate beauty powder to help you achieve healthy hair, skin and nails.

Healthy Luxe has made the base of her tarts by blending buckinis, macadamias, coconut, maple syrup and a splash of hot water to a create soft, chewy dough. After baking, she’s poured in the creamy filling – made from soaked cashews, coconut yoghurt, Raw Collagen, a fresh peach (or canned if not in season), maple syrup and coconut oil.

Now to the fun part…decorating! Top your tarts with fresh peach, passionfruit seeds, macadamias and flaked coconut for a little crunch.

Category
Dessert

Servings
8

Prep Time
30 minutes

Cook Time
1 minute

Author:
Healthy Luxe

Ingredients
Base

  • 1 cup buckinis, ground to flour
  • 1 cup macadamias, ground to flour
  • 1/3 cup desiccated coconut
  • 2-3 tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • 3 tbsp boiling water (add more if the mixture is too dry)


Filling

  • 1 cup cashews (soaked for 3-6 hours)
  • 1/2 cup coconut yoghurt
  • 3 tbsp Raw Beauty Collagen Glow Peach Passionfruit
  • 1 small peach, peeled and sliced
  • 1-2 tbsp maple syrup
  • 1 tsp melted coconut oil

Directions


Preheat oven to 160 degrees C.
Combine all dry base ingredients in a large mixing bowl.
Then add‘wet’ingredients, mix until it starts to stick together (it is easiest to use your hands).
Place the mixture in the fridge for 10-15 minutes - this will make it less sticky.
Press into the base of 8 greased mini tartlet cases.
Bake for approx. 20 minutes or until golden. Allow to cool completely.
Whilst the bases are cooling, start to prepare the filling.
Drain and rinse soaked cashews and place in a blender together with all remaining ingredients. Blend until smooth and creamy.
Spoon approx. 2 tbsp of the filling on top of the base and repeat for the remaining mixture.
Refrigerate for 1 hour or so before serving.
Decorate with fresh peach, passionfruit seeds, macadamias and/or flaked coconut.

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