Vanilla maple custard tart with quinoa flakes almond crust

Crust
50g quinoa flakes
1 cup almond meal
1/4 cup GF oat flour
1/4 cup coconut oil
2 tbsp pure maple syrup
Filling
1 can full fat coconut milk
1/2 cup almond milk
1/4 cup pure maple syrup
2 tsp pure vanilla bean extract
2 tbsp cornstarch
1 tsp agar agar powder
180c 12-15mins
Preheat oven to 180celsius C/350F. Grease a tart pan. Set aside.
In a bowl, combine quinoa flakes, oat flour, almond meal, coconut oil, and maple syrup. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 12-15 mins until crust is golden brown. Transfer to a wire rack and let it cool.
Pour the coconut cream, milk, maple syrup and vanilla bean paste into a medium pan. Place pan on the stove on low heat. When the mixture becomes warm, add the cornstarch and agar-agar. Stirring constantly, cook until agar completely dissolve. Allow to boil for approximately 30 to 60 seconds. Pour mixture into cooled tart and refrigerate at least 4 hours to set. Top with fresh fresh, berries and serve. #bestofvegan #repostw10

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