Summer Fruit Tart with Quinoa Crust
Ingredients
- 1 tbsp chia seeds, ground in a pestle and mortar if possible
- 2 tbsp water
- 250g pouch of merchant gourmet 100% red & white quinoa
- 25g coconut oil, melted
- 60ml maple syrup
- 50g almond or oat flour
- 240ml plant based milk
- 4 tbsp cornflour
- 240ml full fat coconut milk
- 120ml agave or rice syrup
- fresh fruit to serve
Preparation
Preheat the oven to 180c (160 fan) and grease and line an 8inch pastry case
In a small bowl, combine the chia seeds with 2 tbsp water and set aside
Put the quinoa, coconut oil, maple syrup and almond flour in a food processor and blitz for a few minutes until it starts to come together
Add the chia seed mix and stir through until fully combined
Tip the mixture into the pastry case and using wet hands, gently press to create the crust
Bake for 10-15 minutes, or until slightly golden round the edges, then remove and set aside to cool
To make the custard, pour the milk, cornflour, coconut milk and syrup into a non stick saucepan and whisk until smooth
Heat on a medium heat for a few minutes, stirring frequently, until the custard starts to form on the bottom of the pan
Then turn the heat down to low and continue to stir until it reaches thick custard consistency – anywhere between 8 and 15 minutes
Pour the custard into the pastry crust, tap gently on your work surface to get rid of any air pockets, then place in the fridge to set for at least 4 hours
Once set, chop and arrange the fruit on top and serve