Custard Fig Protein Tart with Frothy Coffee
Ingredients
Base
- 50g plain flour
- 20g vanilla soy isolate
- 75g unsweetened soy yogurt
Filling
- 200g vanilla custard
- 10g tapioca flour (cassava flour or cornstarch or potato starch)
Topping
- sliced figs
- sprinkle of sweetener
Preparation
Mix all base ingredients together and press down into a skillet or single serve baking dish.
Bake in the oven for 10 minutes.
Meanwhile, make the filling by heating the custard and stirring in the tapioca flour.
Remove the base from the oven.
Place the custard filling into the base.
Top with sliced figs and sprinkle over the sweetener.
Leave overnight to thicken.
Heat in the oven for 15 minutes the following morning.
Coffee
Use unsweetened almond milk for the frothiest coffee.
Sprinkle cacao powder for chocolate flavor.
