Lime and coconut custard tart (GF)

I have been CRAVING a vegan and relatively healthy version of a citrus tart for awhile and when I was gratefully blessed with an abundance of homegrown limes (and lemons) from my husband’s parents recently I thought I would create a vegan version that does not involve a tonne of cashew nuts or coconut cream like many similar desserts include.

I created a tart base using buckwheat flour which I recently milled myself for my baking ventures. I love buckwheat as it is a gluten- free “grain”- it is actually technically a seed high in protein and fibre amongst other nutrients. For the filling itself, I used fresh lime juice and zest, organic coconut milk as well as agar agar- a vegan friendly version of gelatine.

RECIPE:

Serves eight

Base:

1.5 cups buckwheat flour

1 TBSP tapioca flour

1/4 cup coconut oil, melted

1/4 cup water

3 TBSP rice malt syrup

Filling:

2 cups coconut milk

1/4 cup fresh lime juice

Zest of one lime

1/2 TSPN of matcha

3 TBSP rice malt syrup

3 TSPN agar agar flakes

1/4 cup toasted coconut

1. For the base: Mix the buckwheat flour, tapioca flour, coconut oil and rice malt syrup together. The mix should be crumbly at this stage.

2. Gradually add the water to the mixture until the dough binds well when squeezed into your hand. Place the mix into a lined tart pan with a removable base and mould the dough into a tart shape.

3. Bake at 180C for 18-20 minutes. Cool.

4. While the base bakes: In a medium saucepan, bring the coconut milk, lime juice, zest and rice malt syrup into a simmer. Add the agar agar and whisk often for 5-10 minutes until dissolved. Take off the heat and whisk in the matcha powder.

5. Let this mixture cool to almost room temperature. Whisk to ensure a smooth mixture before pouring into the tart base.

6. Refrigerate for a minimum of 3-4 hours before garnishing and serving!

NOTES:

❀I personally haven’t tried it yet however lemon, orange or mandarin may be a delicious alternative to the lime.

❀I really enjoy the nutty texture and flavour of buckwheat flour. It is a delicious gluten-free seed that is high in protein and fibre. Feel free to substitute the flour with another gluten- free flour.

❀Please be mindful that if you use agar agar powder instead of the flakes, it’d be a different measurement.

I hope you enjoy this recipe and *high five* if you are a citrus lover like me!

Much love,

Di ♡

“Love and compassion are necessities. Without them, humanity can not survive.”- Dalai Lama.

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