Matcha and raspberry swirled custard tarts

Pastry case

• 1 tbsp macadamia oil plus extra for greasing
• 10 g dried cranberries
• 80 g pitted dates
• 20 g pecans
• 180 g raw almonds

Flavoured custards

• 1 ½ tbsp freeze-dried raspberry powder (see Tips)
• 2 tbsp boiling water
• 1 ½ tsp matcha powder (see Tips)
• 2 tbsp lemon juice
• 400 g coconut milk
• 40 g pure maple syrup
• 1 tsp vanilla paste (see Tips)
• 1 ½ tbsp gluten free cornflour
• 2 tbsp filtered water