Creamy passion fruit custard tart

Creamy passion fruit custard tart 💛 Really easy to make, with only healthy and natural ingredients, and there’s no agar agar/gelatine needed 😉
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 ☀️😉
I had it for breakfast this morning 🥰
Do you like passion fruit?
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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