Macrobiotic Fruits Tarts

Macrobiotic Fruits Tarts

These tarts are so delicious, you won't believe they're macrobiotic!


Tart Crust
Whole wheat flour
80 g
Rice flour
100 g
a dash
Maple syrup
3 tablespoons
Vegetable oil
4 tablespoons
Soy milk
90-100 ml
Soy Milk Cream Filling
Soy milk
250 ml
Powdered brown sugar
1 tablespoon
2 teaspoons
Joshinko flour
2-3 tablespoons
Grated white sesame seeds
1 teaspoon
Fruits to garnish
as needed


1. First, make the tart crusts. Combine the dry ingredients in a bowl and add the wet ingredients. Mix and bring together into a dough.
2. Grease a muffin tray. Roll out the dough, and line the tray with to form tart crusts. With a toothpick, pierce holes in the bottoms of the tarts.
3. Bake in the preheated oven at 180°C for about 15 minutes. Once hardened, they're done.
4. Meanwhile, make the soy milk cream.
5. Put all ingredients for the cream in a saucepan. Stir continuously over a medium heat.
6. When it comes to a boil, reduce the heat to low. Mix for another minute!
7. Before pouring the soy cream filling into the tart crusts, make sure both are cooled. Garnish with fruit, and they're done!

Story Behind this Recipe

Though I'm on a macrobiotic diet, I still love tarts, so I came up with this recipe.