Mini cherry custard tarts

- Dough:
  - ¾ cup fine almond flour
  - 1 tbsp cold unsalted butter (or coconut oil)
  - ½ tbsp maple syrup or honey
  - 1 small pinch salt
- Cherry Filling:
  - ½ cup frozen pitted dark cherries
  - ½ tbsp maple syrup
  - ¼ tsp lemon juice
- Custard Drizzle:
  - 1 small egg yolk
  - 1 tbsp heavy cream or full-fat coconut milk
  - ½ tsp maple syrup
  - 1 tiny drop vanilla extract
1. Dough & Press: Pre-heat oven to 175°C (350°F). Combine the almond flour, cold butter, maple syrup, and salt in a small bowl until dough forms. Divide into equal balls and place into a greased mini muffin pan. Press the flat bottom of an herb bottle or small jar (my carafe lid was perfect!) into each ball to push dough up the sides and form thin shells.
2. Bake: Bake for 6–8 minutes until light golden. Cool completely in the pan so the nut crust sets.
3. Simmer Cherries: Combine cherries, 1 ½ tsp maple syrup, and lemon juice over medium heat. Simmer 5–6 minutes until reduced and sticky.
4. Whisk Custard: Whisk egg yolk, cream, ½ tsp maple syrup, and vanilla in a heatproof glass bowl set over a small pot of simmering water (double-boiler setup). Whisk continuously for 2 minutes until glossy and slightly thickened.
5. Assemble: Spoon warm cherry mixture into the tartlet shells and top with a drizzle of vanilla custard.

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