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Vanilla maple custard tart with quinoa flakes almond crust (Vegan, gluten-free & refined sugar-free)

Ingredients

Crust

  • 50g quinoa flakes @suncorefoods
  • 1 cup almond meal
  • 1 1/4 cups gluten-free oat flour
  • 1/4 cup coconut oil
  • 2 tbsp pure maple syrup

Filling

  • 1 canned full fat coconut milk
  • 1/2 cup almond milk
  • 1/4 cup pure maple syrup
  • 2 tsp pure vanilla bean extract
  • 2 tbsp cornstarch
  • 1 tsp agar agar powder

Instructions

  1. Preheat oven to 180celsius. Grease a tart pan. Set aside.

    In a bowl, combine quinoa flakes, oat flour, almond meal, coconut oil, and maple syrup. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 12-15 mins until crust is golden brown. Transfer to a wire rack and let it cool. 

  2. Pour the coconut cream, milk, maple syrup and vanilla bean paste into a medium pan. Place pan on the stove on low heat. When the mixture becomes warm, add the cornstarch and agar-agar. Stirring constantly, cook until agar completely dissolve. Allow to boil for approximately 30 to 60 seconds. Pour mixture into cooled tart and refrigerate at least 4 hours to set. Top with fresh fresh, berries and serve