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Hi lovely people! Hope you are all safe and warm, and your bellies are happy  an…


Hi lovely people! Hope you are all safe and warm, and your bellies are happy  and satisfied now, that Christmas time is almost over 😄🥰
I had a lot of delicious food, much heavier that what I’m used to eat on a daily basis 😉 I’m still not ready to say goodbye to the extra treats, but I think it’s time to start cooking lighter 😄 This healthy vegan passion fruit custard tart is calling my name, so I’ll probably make one tomorrow morning ⭐🍰
I’ll remind you the recipe here below, in case you feel inspired too! ⬇️
I’m sending tons of warm hugs your way, please be kind and gentle to yourself, take extra care of your physical and mental healthy and stay safe 🤍🤍
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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
🔸️1/4 cup maple syrup
🔸️2 tbsp of thick coconut yoghurt OR vegan cream cheese
🔸️(optional) 1/2 tsp of agar agar, if you want the custard to be extra firm
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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