Blood Orange and Coconut Tartlet
Ingredients
Crust
- 160g all purpose flour
- 30g cornstarch
- 15g coconut flour
- 80g powdered sugar
- 90g dairy free butter, cold & cubed
- 1 tsp vanilla extract
- 2 1/2 tbsp coconut milk @naturescharm
Coconut layer
- 300ml coconut milk @naturescharm
- 1/3 cup coconut yogurt
- 1/4 cup maple syrup
- 1/2 tbsp vanilla extract
- 1 tbsp cornstarch, dissolved
- 1 tsp agar agar powder
Blood orange layer
- 300ml freshly squeezed blood orange juice
- 1/4 cup maple syrup
- 1 blood orange zest
- 1 tsp agar agar powder
Preparation
Preheat oven to 180c.
In a food processor, add crust ingredients pulse until a dough ball forms.
Refrigerate the dough for at least 10 minutes.
Roll out the chilled dough, cut the pieces using a tart ring and assemble.
Then cut out the strips.
Lift the strips and place them on the inside of each tart ring.
Bake at 180c for 15-18 minutes.
Allow to cool completely.
Place the coconut milk and yogurt into a saucepan over a medium heat.
Add agar powder and cook until dissolved, whisking constantly.
Whisk in dissolved cornstarch, maple syrup and vanilla, continue to simmer for 1 minute.
Pour the mixture over the crust and chill in fridge to set.
Place the blood orange juice, zest into a saucepan over a medium heat.
Add agar powder and cook until dissolved, whisking constantly.
Whisk in maple syrup, continue to simmer for 1 minute.
Remove from the heat and allow the mixture to cool a little before pouring into the mould.
