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Vegan fig and custard tart
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Prep Time:
270 minutes
Cook Time:
30 minutes
Total Time:
300 minutes
Indulge in a luscious vegan dessert featuring homemade custard, fresh figs, and a maple syrup drizzle.
Ingredients:
  • 35g (1/4 cup) cornflour
  • 435ml (1 3 ⁄4 cups) Australia's Own Organic Almond Coconut Milk Blends
  • 1 vanilla bean, split, seeds scraped
  • 3 strips orange rind
  • 80ml (1/3 cup) maple syrup, plus extra, to drizzle
  • 280g (1 cup) coconut yoghurt
  • 10 fresh figs, thickly sliced
  • Pistachios, chopped, to serve (optional)
  • 75g (1/2 cup) pistachios
  • 50g glacé ginger, finely chopped
  • 180g (2 cups) rolled oats
  • 45g (1/2 cup) desiccated coconut
  • 60g (1/4 cup) solidified coconut oil
  • 54.00 gm maple syrup
  • Pinch of sea salt
Instructions:
  • Preheat your oven to 180C/160C fan forced. Lightly coat a 3.5cm-deep, 24cm fluted tart tin with removable base using coconut oil.
  • In a food processor, combine pistachios, ginger, and 1 cup oats until finely chopped. Add coconut, oil, maple syrup, salt, and the rest of the oats. Process until a sticky mixture forms. Press the mixture into the base and sides of the tin, smoothing the surface. Bake for 20 minutes until golden and crisp. Let it cool completely before using.
  • In a bowl, combine cornflour with 1/2 cup milk, whisking slowly until smooth. Add the rest of the milk and pour into a small saucepan. Mix in vanilla seeds and pod, rind, and maple syrup. Cook over medium-low heat, stirring constantly, until mixture boils and thickens, about 6 minutes. Transfer to a heatproof bowl and let it cool for 30 minutes, stirring occasionally. Remove the vanilla pod and rind, cover, and chill in the fridge for 1 hour.
  • Whisk the custard until smooth using a balloon whisk. Incorporate the yogurt and whisk until combined. Spread the mixture over the oat base and chill in the fridge for 3 hours, or until just firm. Top with figs, drizzle with extra maple syrup, and sprinkle with chopped pistachios, if desired.

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