Vegan fig and custard tart
Personas:
10Preparación:
Cocción:
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
Method
- Step 1Preheat 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 2For 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 3Meanwhile, 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.
Nutrición
