Vanilla Maple Custard Tart with Almond Crust
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. Set aside.
In a bowl, combine quinoa flakes, oat flour, almond meal, coconut oil, and maple syrup. You should get a moist mixture that can be easily moulded.
Firmly press into bottom and up the sides of 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 pan 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 berries and serve.
