Strawberry Custard Tarts

Soak the cashews in a bowl of water for at least one hour, then preheat the oven to 180°C.

To make the crust, blitz the almonds in a food processor until you have fine crumbs. Pour in the melted butter, maple syrup and salt and blitz again until mixed.

Tip the mixture into four loose-bottomed, mini-fluted tart tins, or one 20cm tart tin, and use your fingertips to press and mould the pastry up the sides and into the bases of the tins. Bake for ten minutes, until lightly golden, then remove and leave to cool slightly.

For the cashew crème, drain the cashews and put them in a food processor with the remaining ingredients. Whizz until you have a smooth and creamy mixture, and spoon over the almond crust.

Use a knife to level out the surface, then lay the sliced strawberries over the top in a pretty pattern.