Vegan rooibos coconut custard tart

8 servings Prep: 30 mins, Cooking: 25 mins, Chill/rest/proof: 5 hrs
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A show-stopping vegan celebration tart.

By Linda Engelbrecht August 06 2020
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Ingredients (18)

2 cup dessicated coconut
1 cup almond flour
1/2 cup coconut flour
1 rooibos teabag
1 tsp ground cinnamon
1/2 tsp salt
10 Medjool dates
1 tbsp vanilla extract
1/4 cup coconut oil — melted
2 rooibos teabags
1 cup cashew nuts — soaked overnight
5 1/2 cup water
3 cup flaked coconut
2 tsp agar agar
1/4 cup maple syrup — or ½ cup brown rice syrup
2 tsp arrowroot powder
1 tsp vanilla extract
1 pinch salt
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For the pastry:

Preheat oven to 150ºC. Line the bottom of a spring form cake pan with baking paper and grease the sides with coconut oil.

Combine all the ingredients except the coconut oil and vanilla in a food processor or high-speed blender until finely ground – it should resemble rough sand.

Then add in the coconut oil and vanilla and mix through. The pastry will be dry but moist enough to press down into the cake tin. Carefully press the pastry into the tin, making sure you push the crust up all around the sides of the tin.

Prick the bottom (very important) and bake for 20-25min or until golden brown. Leave it in the tin and allow to cool completely before adding the filling.

For the filling:

Add the cashews, flaked coconut and water to a blender and blend for 1-2min until very well-blended. You may have to do this in stages, as it’s a lot of liquid. Pour through a nut milk bag (Tip: you can make the filling first and dehydrate the coconut and cashew pulp to replace the coconut flour and almond flour needed for the crust).

You should have approximately 1.4 liters of cashew-coconut milk. In a large pot, bring the milk, rooibos teabags, vanilla, agar agar, maple syrup and salt to boil. Whisking continuously, reduce the heat and simmer for about 15min.

In a separate bowl, dissolve the arrowroot with 1 tablespoon of water. Add to the milk and continue whisking. Once it starts to thicken, remove from the heat and let it cool for 10-15min. Remove the teabags and whisk through before pouring into the cooled crust (make sure it is still in your cake tin).

Leave to cool completely before refrigerating for 3-5 hours until set. Remove from the tin before serving.

Serve with fresh fruit, warm tea and good company.

Reprinted with permission from Linda Engelbracht. For more recipes follow in Instagram.

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