This creamy vanilla custard tart is completely vegan! With a buttery shortcrust, coconutty custard filling and a sprinkling of fresh fruit.
Preheat the oven to 180 C.
In a large bowl, combine the almond meal, oat bran, brown rice flour, gf flour and coconut sugar. Next add the butter and knead until the dough comes together. If the dough is too dry, add 1-2 tsp of ice-cold water. If the dough turns out too sticky, add more gf or plain flour. Press the mixture into a small tart or spring form (19 x 6.5 cm).
Next prick the bottom with a fork to let hot air come through when baking. Bake for 15-17 mins or until slightly golden brown. Once baked, let it cool down in the tart or spring form.
Add the tapioca flour and water into a small bowl and whisk until well combined. Next add the coconut cream, condensed coconut milk, turmeric, vanilla paste, tapioca-water mixture and maple syrup into a large pan and heat over low to medium heat, stirring continuously. Cook the mixture for 5-10 minutes or until completely thick. Make sure you are stirring the custard continuously, so the bottom doesn’t burn.
Once custard consistency has been reached, let it cool down for 10 min. Finally stir in the vanilla yogurt and lemon juice. Let it cool for a further 10 min and then pour into your tart base.
Chill in the fridge for 4-5 hours or for best results overnight. Remove the spring form, then decorate with fruit of your choice and sprinkles of nutmeg! Store in a cake box in the fridge for 3-4 days.