"Vanilla maple custard tart with quinoa flakes almond crust π
Vegan | gluten-free | refined sugar-free
Toasted nutty quinoa flakes almond crust with creamy maple custard filling. Who wants a slice ππ»ββοΈ"
Vanilla Maple Custard Tart
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Prep time 5hrs
Cook time 20mins
Serves or Makes: 10 - 15
Recipe Card
For the Crust
ingredients
- 3 1/3 tablespoons quinoa flakes
- 1 cup almond meal
- 1/4 cup GF oat flour
- 1/4 cup coconut oil
- 2 tablespoons maple syrup
For the Filling
ingredients
- 1 cup full fat coconut milk
- 1/2 cup almond milk
- 1/4 cup maple syrup
- 2 tablespoons pure vanilla bean extract
- 2 tablespoons cornstarch
- 1 teaspoon agar agar powder
Method
Step 1
Preheat oven to 355β. Grease a tart pan. Set aside.
Step 2
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 moldeββd. Firmly press into bottom and up the sides of the tart tin. Bake for 12-15 minutes until crust is golden brown. Transfer to a wire rack and let it cool.
Step 3
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, cooking until agar is completely dissolved. Allow to boil for approximately 30 to 60 seconds.
Step 4
Pour mixture into the cooled tart and refrigerate at least 4 hours to set. Top with fresh, berries and serve.