Passion Fruit Custard Tart
Ingredients
Crust
- 1/2 cup raw almonds
- 1/2 cup raw cashews
- 1/2 cup shredded coconut
- 1/2 cup oats
- 1/4 tsp sea salt
- 2 tbsp coconut oil
- 3 tbsp maple syrup
- 1 tbsp cold water
Filling
- 1 cup (240ml) full fat coconut milk, canned
- Seeds and juice from 4-5 passion fruits (depending on size)
- 2 tbsp corn starch
- 1/4 cup maple syrup
- 2 tbsp thick coconut yoghurt or vegan cream cheese
- optional 1/2 tsp agar agar, if desired for extra firmness
Preparation
Add almonds, cashews, coconut, oats and salt to a food processor and blitz until rough flour consistency.
While still blending, slowly add coconut oil, maple syrup and water.
Transfer the dough into a lightly greased 20cm tart pan with removable bottom and form the crust by pressing with your fingers.
Bake at 175°C for 12 minutes, then leave to cool on a cooling rack.
If you want seedless custard, start by blending milk and passion fruit flesh and passing it through a sieve.
If okay with seeds, skip the sieving and simply add coconut milk, passion fruit flesh, corn starch and maple syrup to a saucepan.
Whisk well and bring to a simmer.
Cook gently for about 5 minutes, whisking continuously, until the mixture is thick and creamy.
Remove from heat and whisk in 2 tablespoons of thick coconut yoghurt or cream cheese.
Pour the filling into the crust, let cool to room temperature and refrigerate for 6 hours or overnight.
Decorate with passion fruit seeds and coconut flakes and enjoy.
