For Blendtec: Adds oats and pecans into blender jar, secure lid. Blend on MED-HIGH speed until ground (about 10-15 seconds). Add rest of ingredients and blend on MED-HIGH speed until smooth
For Vitamix: All all ingredients to your jar. Start on Variable Speed 1, turn machine on and increase to Speed 10/High and blend until smooth.
Press into 4-6 tartlet pans. Careful to press into the corners so you get a good shape.
Put the tartlet pans in the freezer for 1-2 hours or until they are easily removed. Or just serve the tartlets in the pans.
While the tartlet pans are freezing, open up a coconut and puree the custard cream ingredients.
Add all ingredients into your blender jar, secure lid and puree on HIGH until smooth.
For Blendtec: Speed up to 5 for 20 seconds then up to 7 until it turns off.
For Vitamix and other variable speed blenders: Speed #2 for 40 seconds, Speed #1 to start then increasing to Speed # 5 every 10 sec
Once you are ready to serve, remove the tartlets from the freezer and fill each tartlet with about 3 spoonfuls of custard cream each.
INSTRUCTIONS FOR STRAWBERRY FLOWERS
(Note: You can also just lay the slices on the top)
Slice strawberries like petals by slicing horizontal slices. Chop off the stem and keep slicing.
With a round cookie cutter or small espresso cup, create your outer circle of strawberries with each strawberry overlapping at least a quarter of the one before. Use your largest slices on the outside and use the smaller petal slices as you work your way into the center.
If you have a tiny circle round cookie cutter, use that as a guide, or freestyle your petal by continuing to make small overlapping circles with your slices.
After about 3 circle rows, you should be at the center. Put your tiniest slices in the center and you are done.
* If you prefer a less tart taste, decrease lemon to 2 tablespoons or one lemon.