Fig and Custard Tart (vegan)
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.