Plum and Vanilla Custard Tart
Ingredients
Crust
- 1 1/2 cups gluten-free rolled oats
- 1/4 cup almonds
- 1/4 cup buckwheat groats
- 12 dates, pitted
- 2 tbsp coconut oil
- 1 tbsp pure maple syrup
Filling
- 1 cup full fat coconut milk
- 1/3 cup unsweetened soy milk
- 1/3 cup pure maple syrup
- 2 tsp vanilla bean paste
- 1 tbsp cornstarch
- 1 tsp agar-agar powder
Plum jelly
- 6 sweet ripe plums, pitted & chopped
- 1 1/2 cups water
- 1/3 cup pure maple syrup
- 2 tsp agar-agar powder
Preparation
Grease an 8-inch tart tin and set aside.
In a food processor, combine crust ingredients and pulse until mixture resembles wet sand.
Firmly press the mixture into the bottom and sides of the prepared tart tin.
Place in the freezer to set while preparing the filling.
Pour coconut and soy milk into a saucepan and heat on low until warm.
Add cornstarch, agar-agar, maple syrup, and vanilla; stir constantly until dissolved.
Boil for approximately 30 seconds, then pour into the tart and refrigerate for at least 2 hours to set.
For plum jelly: Blend plums into a puree.
Add water and blend again, then strain juice through a mesh sieve.
In a small pot, bring the plum mixture to a boil.
Add agar-agar and maple syrup; stir constantly until dissolved.
Boil for approximately 30 seconds, allow to cool to room temperature, then gently pour over the set vanilla filling.
Place the tart in the fridge for 2 hours to set.
