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Vegan fig and custard tart





Tiempo total:

Ingredientes para

Vegan fig and custard tart

  • 35g (1/4 cup) cornflour
  • 435ml (1 3 ⁄4 cups) Australia's Own Organic Almond Coconut Milk Blends
  • 1 vanilla bean, split, seeds scraped
  • 3 strips orange rind
  • 80ml (1/3 cup) maple syrup, plus extra, to drizzle
  • 280g (1 cup) coconut yoghurt
  • 10 fresh figs, thickly sliced
  • Pistachios, chopped, to serve (optional)
  • Como se hace la

    Vegan fig and custard tart

    Dificultad: Advanced


    • Step 1
      Preheat oven to 180C/160C fan forced. Lightly grease a 3.5cm-deep, 24cm (base measurement) fluted tart tin with removable base with coconut oil.
    • Step 2
      For the base, process pistachios, ginger and 1 cup oats in a food processor until finely chopped. Add coconut, oil, maple syrup, salt and remaining oats. Process until a sticky mixture forms. Press into base and side of prepared tin and smooth the surface. Bake for 20 minutes or until golden and crisp. Set aside to cool completely.
    • Step 3
      Meanwhile, place cornflour in a bowl. Slowly whisk in 1/2 cup milk until smooth and combined. Whisk in remaining milk. Pour into a small saucepan. Stir in vanilla seeds and pod, rind and maple syrup. Cook over medium-low heat, stirring constantly, for 6 minutes or until mixture boils and thickens. Transfer to a heatproof bowl. Set aside, stirring occasionally, for 30 minutes to cool. Discard vanilla pod and rind. Cover and place in the fridge for 1 hour or until chilled.


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