VANILLA MANGO CUSTARD TART
A crisp tart, filled with a creamy coconut custard and refreshing mango puree. Perfect for any occasion!
185 grams Gluten free Oat flour
120 grams almond flour
70 grams Tapioca starch
70 grams coconut oil
50 grams Agave syrup (3 tablespoons)(More if you want a sweeter crust)
1-2 tablespoons cold chilled water
Coconut cream Custard
300 grams coconut milk
300 grams coconut cream
80 grams agave syrup
4 tablespoons corn starch
1 tablespoon vanilla extract
100 grams water
300 grams fresh or frozen mango
30 grams agave ( if you need added sweetener)
Fresh strawberries or other seasonal fruit
Step 1. Firstly make the crust. Combine the dry ingredients and then add the wet ingredients except the water. Combine well into a crumbly consistency. Add the cold water and combine into a dough. Once combined press mixture into a pie dish.
Step 2. Cook in a preheated oven on 180decrees for 15 minutes or until golden brown.
Step 3. Once cooked let it cool.
Step 4. Now make the custard. Combine all ingredients except corn starch and heat through. In a cup combine the cornstarch and water to make a thin runny paste. Add this to the milk and keep stirring. Mixture will began to bubble and thicken. Keep mixing until you have a nice creamy consistency , which is slightly thick.
Step 5. Pour custard into cooled pie crust. Place in the fridge to let it cool completely.
Step 7. Blend the mango to a puree.
Step 8. Pour puree on top of custard.
Step 9. Decorate with fresh strawberries or other seasonal fruit.