Move over tsum tsums, Disney Ufufy are finally here in the USA, and they are probably the most insanely adorable plushes I’ve ever seen! Described as being “born from the clouds”, Ufufy are super soft and squishy, and many of them are sweetly scented like berries or roses (for the Beauty and the Beast collection). My dear friend Sharon gifted me with the Pooh Ufufy, and now I am obsessed! Disney even does special seasonal and holiday releases, and there are different sizes (I have my eye on the medium Dumbo next 🙂 ).

 Inspired by how puffy and cuddly the Ufufy are, I decided to turn my favorite Disney duo into light and fluffy fruit cheesecake tarts. Piglet is a strawberry and cream flavor, and Pooh is creamy tropical mango. They both begin with a delicious and simple lemon almond crust slightly modified from a recipe by Bakerita . Then I added a little set dark chocolate for their faces, cut fresh mango for Pooh’s ears and paws, and hand shaped beetroot powder tinted marzipan for Piglet, and piped on their shirts with a coconut cashew buttercream (tinted with beetroot powder and a touch of pitaya powder for Piglet) from one of my most loved cookbooks. I like to store them in the freezer, and let them come to room temperature before enjoying, but you could eat them almost frozen as well if you wanted a more ice cream like texture.

 

Ingredients: (makes about eight 4″ tarts)

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Lemon Almond Crust: (modified slightly from Bakerita recipe)

1 1/2 cups raw almonds or 1 cup almond flour and 1/2 cup raw almonds

Pinch Celtic sea salt (you can also use pink Himalayan)

2 cups unsweetened coconut chips (or flakes)

2 medjool dates, pitted*

1/4 cup unrefined coconut oil, melted

Juice of 2 small lemons

2 teaspoons lemon zest

4″ tart pans

* You can sub 3 Tablespoons maple syrup for the dates if you prefer

Strawberry and Cream Filling:

1 cup raw cashews, soaked for a minimum of 3 hours

7 oz full fat coconut milk

Pinch sea salt

1 teaspoon pure vanilla extract

2 tablespoons coconut oil, melted

6 drops liquid stevia

1 cup frozen strawberries

Creamy Tropical Mango Filling:

1 cup raw cashews, soaked for a minimum of 3 hours

7 oz full fat coconut milk

Pinch sea salt

1 teaspoon pure vanilla extract

2 tablespoons coconut oil, melted

6 drops liquid stevia

2 cups frozen mango chunks

Decorations:

Coconut cashew buttercream (recipe from the Moon Juice cookbook)

Beetroot powder or natural red food coloring

2 piping bags fitted with standard sized couplers

Wilton piping tip 4

Wilton piping tip 10

Marzipan candy dough

1/4 cup dark chocolate chips

1/4 teaspoon unrefined coconut oil

Pink pitaya powder

1 medium fresh mango

 

Directions:

1. You will need to soak your cashews for the filling. Stir 1/2 tablespoon Celtic or Himalayan pink salt into 4 cups filtered water in a medium size glass bowl. Add the 2 cups of raw cashews, cover with a thin kitchen or tea towel, and allow the bowl to sit on the counter for 3 hours. Before using the cashews rinse and drain them 3 times or until the water is clear.
2. To make the crust, prep your tart pans by lightly greasing them with melted coconut oil. Place the crust ingredients in the bowl of a food processor and process for about 1 minute, or until the ingredients start to stick together (you can leave the raw almonds a bit chunky for more crunch).
3. Evenly distribute the crust between the tart pans, and firmly press it into the bottom and up the sides using the palm of your hand or the bottom of a small drinking glass (the back of a spoon also works well). Transfer the pans to the freezer while making the fillings (I find it helps to place them all on a baking sheet first to make it easier to move them around).
4. Place the strawberry and cream filling ingredients in a high powered blender and blend until smooth. I like to work my way up to high and then let it blend on high for 1 minute to get the right consistency. Rinse the blender out, and repeat with the tropical mango filling.
5. Pour a little of the filling into each tart pan, smooth the tops with a spatula, and transfer back to the freezer. Freeze for at least an hour to set. You can store them in the fridge as well, but they will keep longer in the freezer.
6. The tarts would be delicious topped with a little coconut whipped cream and fresh fruit, but if you’d like to turn them into Pooh and Piglet, start by melting the chocolate chips and coconut oil in 30 second intervals at 40% power in the microwave, until smooth.
7. Use a toothpick to draw ovals for the eyes, the eyebrows, a rounded triangle for Pooh’s nose and the line that goes above it onto wax paper. Allow the shapes to set before transferring to the tarts.
8. Blend a little beetroot powder or red natural food coloring into a chunk of the marzipan and form 4 semicircles for each Piglet Ufufy as well as 2 teardrop shaped ears, and a tiny triangle for each nose. Cut 4 semicircles out of the fresh mango for each Pooh tart, and 2 larger semicircles for his ears.
9. Mix just a pinch of beetroot or red natural food coloring into a little of the buttercream for Pooh bear’s shirt. Use the #4 piping tip to pipe Pooh’s shirt, and then smooth it out with an angled icing spatula or the back of a spoon.
10. Mix a little of the beetroot powder and pink pitaya powder into a separate bowl of the buttercream for Piglet’s shirt. Use the #10 tip to pipe the frosting in lines onto the tarts.
11. Add the faces, paws, and ears and enjoy 🙂