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Vanilla Maple Custard Tart with Almond Crust

Name: Vanilla Maple Custard Tart with Almond Crust
Ingredients: 50g quinoa flakes; 1 cup almond meal; 1/4 cup GF oat flour; 1/4 cup coconut oil; 2 tbsp pure maple syrup; 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

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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

Preheat oven to 180°C/350°F. Grease a tart pan and set aside.
In a bowl, combine quinoa flakes, oat flour, almond meal, coconut oil, and maple syrup to form a moist mixture that can be easily moulded.
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.
Pour the coconut cream, milk, maple syrup, and vanilla bean paste into a medium pan.
Place the pan on the stove over 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 the cooled tart crust.
Refrigerate for at least 4 hours to set.
Top with fresh fruit and berries, then serve.