Vanilla Maple Custard Tart
Ingredients
Crust
- 50g quinoa flakes
- 1 cup almond meal
- 1/4 cup GF oat flour
- 1/4 cup coconut oil
- 2 tbsp pure maple syrup
Filling
- 1 can full fat coconut milk
- 1/2 cup almond milk
- 1/4 cup pure maple syrup
- 2 tsp pure vanilla bean extract
- 2 tbsp cornstarch
- 1 tsp agar agar powder
Preparation
Crust
Preheat oven to 180°C. Grease a tart pan and set aside.
In a bowl, combine quinoa flakes, almond meal, GF oat flour, coconut oil, and maple syrup to form a moist mixture.
Firmly press the mixture into the bottom and up the sides of the tart tin.
Bake for 12-15 minutes until crust is golden brown.
Transfer to a wire rack and let it cool.
Filling
Pour the coconut cream, milk, maple syrup and vanilla bean paste into a medium pan and place on the stove on low heat.
When the mixture becomes warm, add the cornstarch and agar-agar.
Stirring constantly, cook until agar completely dissolves. Allow to boil for approximately 30 to 60 seconds.
Pour mixture into cooled tart and refrigerate at least 4 hours to set.
Top with fresh fruit and berries and serve.
