Creamy passion fruit custard tart đ Really easy to make, with only healthy and natural ingredients, and there’s no agar agar/gelatine needed đ
I was hesitating between passion fruit and lemon, but I went for passion fruit this time. It’s tangy, tropical and tastes like sunshine, if you know what I mean âď¸đ
I had it for breakfast this morning đĽ°
Do you like passion fruit?
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Passion fruit custard tart
For the crust:
1/2 cup raw almonds
1/2 cup raw cashews
1/2 cup shredded coconut
1/2 cup oats
1/4 tsp of sea salt
2 tbsp of coconut oil
3 tbsp of maple syrup
1 tbsp of cold water
Add almonds, cashews, coconut, oats and salt to a food processor. Blitz until rough flour consistency. While still blending, slowly add coconut oil, maple syrup and water. Transfer the dough into lightly greased 20cm tart pan with removable bottom, form the crust by pressing with your fingers. Bake at 175C for 12 minutes, then leave to cool on a cooling rack.
For the filling:
1 cup (240ml) of full fat coconut milk, canned
Seeds and juice from 4-5 passion fruits (depending on size)
2 tbsp corn starch
4 tbsp maple syrup
2 tbsp of thick coconut yoghurt OR vegan cream cheese
If you want seedless custard, start by blending milk and passion fruit flesh and passing it through a sieve. If you are ok with the seeds (I like them), skip this step and simply add coconut milk, passion fruit flesh, corn starch and maple syrup to a saucepan. Whisk well and bring to a simmer. Cook gently for about 5 minutes, whisking continously, until the mixture is thick and creamy. Remove from heat and whisk in 2 tbsp of thick coconut yoghurt or cream cheese. Pour the filling into the crust, let cool to room temperature and refrigerate for 6 hours or overnight. Decorate with passion fruit seeds and coconut flakes.
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Recipe (yields 2-3 servings)âŁâŁ
đąIngredientsâŁâŁ
- 1 small head cauliflower, wash & cut into florets⣠& pat dry with paper towels âŁ
- 1 small green bell pepper, cubedâŁâŁ
- 1/2 small red onion, cubedâŁ
- 2 cloves garlic - slicedâŁâŁ
- 1/4 cup [40g] dry roasted cashewsâŁâŁ
- 4 dried Thai chilis/red chilisâŁ, softened in hot water & drainedâŁ
- oil for frying & cookingâŁâŁ
âŁđąBatter âŁ
- 3/4 cup [96g] all-purpose flourâŁ
- 1/2 - 3/4 cup ice-cold waterâŁ
- 1/4 teaspoon saltâŁ
- a few shakes of white pepperâŁ
đąSauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.âŁâŁ
âŁ
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Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.âŁ
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Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.âŁ
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Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/âŁ
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)âŁ
âŁâ
To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sautĂŠ onion until translucent. Then add garlic, bell pepper, chili & continue to sautĂŠ until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.âŁ
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Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.âŁ
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
