Passion Fruit Custard Tart
Ingredients
Crust
- 1/2 cup raw almonds
- 1/2 cup raw cashews
- 1/2 cup shredded coconut
- 1/2 cup oats
- 1/4 teaspoon sea salt
- 2 tablespoons coconut oil
- 3 tablespoons maple syrup
- 1 tablespoon cold water
Filling
- 1 cup (240ml) full fat coconut milk, canned
- Seeds and juice from 4-5 passion fruits (depending on size)
- 2 tablespoons corn starch
- 1/4 cup maple syrup
- 2 tablespoons thick coconut yoghurt or vegan cream cheese
- (optional) 1/2 teaspoon agar agar, for extra firmness
Preparation
Add almonds, cashews, coconut, oats and salt to a food processor.
Blitz until a rough flour consistency.
While still blending, slowly add coconut oil, maple syrup and water.
Transfer the dough to a lightly greased 20cm tart pan with removable bottom.
Form the crust by pressing with your fingers.
Bake at 175°C/350°F for 12 minutes, then leave to cool on a cooling rack.
If you want seedless custard, start by blending coconut milk and passion fruit flesh and passing it through a sieve.
If you are okay with the seeds, skip the previous step and simply add coconut milk, passion fruit flesh, corn starch and maple syrup to a saucepan.
Whisk well and bring to a simmer.
Cook gently for about 5 minutes, whisking continuously, until the mixture is thick and creamy.
Remove from heat and whisk in 2 tablespoons of thick coconut yoghurt or vegan cream cheese.
Pour the filling into the crust, let cool to room temperature and refrigerate for 6 hours or overnight.
Decorate with passion fruit and enjoy.
