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Rice cake hack incoming! 💡YES OR NO??
Base: - 5 Thick Rice Cakes - 80g Dark Chocolate - 1/4 Cup Powdered Peanut Butter - 1/4 Cup + 2 Tbsp Oat Milk Raspberry Chia Jam: - 1 Cup Frozen Raspberries - 2 Tbsp Chia Seeds - 1 Tbsp Rice Malt Syrup - 1 Tbsp Water Top: - 45g Dark Chocolate - 1 Tbsp Coconut Oil (Omit for oil-free and add 20g dark chocolate instead) - Pinch of Salt 1. To make the base: Melt chocolate in the microwave on 20-second increments, string between each, until melted. Mix with the powdered peanut butter and oat milk until smooth. Crumble in the rice cakes, mix and transfer to a lined baking tray. Press until even and set aside in the freezer. 2. To make the jam: Mash together all raspberry chia jam ingredients. Be patient, mixture will become jam-like. Spread on top of the base and set aside in th
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Strawberry Custard Tart
This strawberry custard tart is made with a buttery shortcrust pastry tart shell filled with homemade custard, whipped cream, and fresh strawberries. It's a simple and classic combination but so delicious! INGREDIENTS: TART SHELL • 170 g unsalted butter, softened • 120 g powdered sugar • 1 large egg, room temperature • 350 g all-purpose flour • ½ teaspoon salt CUSTARD FILLING • 500 g milk • 4 large eggs • 100 g granulated sugar • 30 g cornstarch • 2 teaspoon vanilla extract • 60 g unsalted butter, softened & cubed WHIPPED CREAM & TOPPING • 200 g whipping cream • 2 tablespoons powdered sugar • 1 teaspoon vanilla extract • strawberries, halved INSTRUCTIONS: https://teakandthyme.com/strawberry-custard-tart/
