Fresh and summery, the perfect way to end a special meal.
How long will it take?
1 ½ hours plus setting time
What’s the serving size?
What do I need?
1/4 cup cornflour
1 3 ⁄4 cups organic almond coconut milk
1 vanilla bean, split, seeds scraped
3 strips orange rind
1/3 cup maple syrup, plus extra, to drizzle
1 cup coconut yoghurt
10 fresh figs, sliced into wedges
Pistachios, chopped, to serve (optional)
1/2 cup pistachios
50g glacé ginger, finely chopped
2 cups rolled oats
1/2 cup desiccated coconut
1/4 cup solidified coconut oil
2 tablespoon maple syrup
Pinch of sea salt
How do I make it?
Preheat oven to 180C.
Lightly grease a 3.5cm-deep, 24cm (base measurement) fluted tart tin with removable base with coconut oil.
For the base, process pistachios, ginger and 1 cup oats in a food processor until finely chopped. Add coconut, oil, maple syrup, salt and remaining oats. Process until a sticky mixture forms.
Press into base and side of prepared tin and smooth the surface.
Bake for 20 minutes or until golden and crisp.
Set aside to cool completely.
Meanwhile, place cornflour in a bowl. Slowly whisk in 1/2 cup milk until smooth and combined. Whisk in remaining milk.
Pour into a small saucepan. Stir in vanilla seeds and pod, rind and maple syrup. Cook over medium-low heat, stirring constantly, for 6 minutes or until mixture boils and thickens. Transfer to a heatproof bowl. Set aside, stirring occasionally, for 30 minutes to cool. Discard vanilla pod and rind.
Cover and place in the fridge for 1 hour or until chilled.
Use a balloon whisk to whisk the custard until smooth. Add the yoghurt. Whisk until combined. Spread over the oat base. Place in the fridge for 3 hours or until just firm. Arrange figs on top, drizzle with extra maple syrup and sprinkle with chopped pistachio, if using.