2 3/4 cup quick oats
3/4 cup almond flour
3/4 – 1 cup coconut oil
1/2 cup maple syrup
1 tsp Robertson’s vanilla essence
1/2 tsp salt
1 cup cashew nuts — soaked in water for at least 2 hours
2 1/2 cup plant-based milk
1/2 cup coconut cream
2/3 cup maple syrup — or agave syrup
1/3 cup corn flour
1 tsp vanilla extract
1/3 tsp salt
coconut sugar — or castor sugar
1 tbsp ground cinnamon
Preheat the oven to 175⁰C.
For the base:
Place the dry ingredients into a food processor and blend until fine. Gradually add in the coconut oil, agave, vanilla extract and the salt, pulsing until the base ingredients come together.
Using the back of a tablespoon, press flat into a tart base lined with parchment paper. Dip the spoon in warm water to smooth the base out evenly.
Bake the base for 10-15 minutes, until brown, and leave to cool until the filling is ready.
For the filling:
Place all the ingredients in a high-speed blender and blend until smooth.
Pour into a saucepan and bring to a simmer on medium, stirring continuously until the filling thickens.
Pour onto the cooled tart base and tap the rim of the base with a wooden spoon to get rid of extra air bubbles.
Place in the fridge to set for at least three hours.
Remove the milk tart from the fridge and then carefully take it out of the tart mold.
For the topping:
Sprinkle on the sugar and lightly start to burn the sugar with a kitchen blow torch until it has caramelised.
Lastly, sprinkle over the ground cinnamon, slice, and serve right away.
Save the rest of the tart in an airtight container in the fridge for up to three days.
You can substitute the oats for buckwheat groats or coconut flour for a gluten-free version.
The almond flour can be substituted for coconut flour or hazelnut flour in the base.
Coconut milk can be used instead of soy milk for a coconut-like milk tart.
The agave is used the preferred sweetener in this recipe (instead of maple syrup) because it’s lighter in colour.
Article written by: Mariza Ebersohn
Photo credit: Food24