Coconut Custard Tart with Coconut Crust
Cookbook authors like Amy Chaplin inspires me to eat better. Their formula and approach to eating simply work. Amy’s book At Home in the Whole Food Kitchen is full of real food advice. She celebrates vegetarian cuisine and if you are a vegan, over 90 percent of the recipes are vegan. Here is what I love, emphasis is not placed on whether the recipes are vegetarian or vegan, they are simply recipes stemming from the the author’s focus on real whole food ingredients.
This tart has a beautiful delicate coconut crust and a silky filling. You can serve it with fresh fruit or any sauce that is fruit or chocolate based sauce. I have followed the recipe very closely with only a few minor changes such as using agar powder in place of agar flakes. Amy also calls for filtered water; whereas, I used tap water. With that said, the argument for filtered water is a strong one and so if you can use filtered water. I also did not toast the coconut prior to making the pastry. I can bit a bit lazy at times, but the result was still spectacular. In terms of the leftover dry pulp…well, I save it and use it in smoothies or add it to my oatmeal in the morning.
For the pastry:
1 1/2 cups grated coconut
1/4 cup melted coconut oil
1/4 cup rolled oats
3 tablespoons brown rice flour
1/4 teaspoon salt
1 cup spelt flour
2 tablespoons maple syrup
1 tablespoon vanilla extract
For the filling:
1 cup almonds, soaked for 24 hours
5 1/2 cups plus 1 tablespoon water
3 cups grated coconut
2 teaspoons agar powder
1/4 cup plus 1 tablespoon maple syrup
pinch of salt
2 teaspoons arrowroot
1 tablespoon vanilla extract
Raspberry sauce to serve
- Make the pastry
- Preheat oven to 180ºC (350ºF). Line the bottom of the springform tin with baking paper and oil the sides.
- Grind oats, rice flour, salt and 1/2 cup of the grated coconut in a food processor till it’s finely ground. Pour into a bowl and add the spelt flour and rest of the grated coconut. Add the coconut oil and mix through with your fingertips. Lastly, add maple syrup and vanilla extract then continue to mix till everything is evenly incorporated. Pastry will not be dry, but it won’t be overly moist either.
- Press pastry evenly into the tin taking care to push pastry up all around the tin. Prick the bottom and put in the oven for 20 minutes. Remove from the oven and set aside to cool while you make the filling.
- Make the filling
- Prep a double layer muslin cloth or a nut milk bag if you have one, over a pan and set aside.
- Remove the skins off the almonds, rinse and drain.
- Add half the almonds to a blender and add 3 cups of water plus 1 1/2 cups grated coconut and blend for about 2 minutes. Pour this into the prepared muslin cloth and repeat with 2 1/2 cups water and rest of the almonds and coconut.
- Slowly squeeze out liquid. You will have about 1.4 liters of almond-coconut milk.
- Add agar, maple syrup, salt and bring the milk to boil while whisking. Then reduce heat and simmer for about 15 minutes. In a separate bowl, dissolve the arrowroot with 1 tablespoon of water and add to the milk and continue whisking. Lastly, whisk in vanilla extract.
- Set aside and let cool for 10 minutes, then whisk for the last time and pour into the tart shell.
- Once the filling stops steaming, place in the fridge to set. About 3 hours.
- Serve with some freshly made berry jam/sauce. All you needs is some fresh or frozen raspberries with a tablespoon of rice malt syrup and mix together in a pan over low heat.
Vegan baking is my way of living mindfully while learning about and using wholesome ingredients to create delicious and balanced baked goodies.