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 teaspoon sea salt
- 2 tablespoons coconut oil
- 3 tablespoons maple syrup
- 1 tablespoon cold water
Filling
- 1 cup (240ml) full fat coconut milk, canned
- Seeds and juice from 4-5 passion fruits (depending on size)
- 2 tablespoons corn starch
- 4 tablespoons maple syrup
- 2 tablespoons thick coconut yoghurt or vegan cream cheese
Preparation
Add almonds, cashews, shredded coconut, oats, and salt to a food processor and blend until a rough flour consistency is achieved.
While still blending, slowly add coconut oil, maple syrup, and water.
Transfer the dough to a lightly greased 20cm tart pan with a 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, blend coconut milk and passion fruit flesh and pass it through a sieve; if seeds are desired, skip this step.
Add coconut milk, passion fruit flesh, corn starch, and maple syrup to a saucepan and whisk well.
Bring to a simmer and 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.
Notes
No agar agar or gelatine is needed for this recipe.
This tart is easy to make with healthy and natural ingredients.
