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–+ servings

Custard Jam Coconut Tart

This custard jam coconut tart is made up of a crumbly oaty base, a creamy custard filling, a fruity jam topping all topped off with a sprinkle of desiccated coconut and fresh raspberries. The perfect chilled dessert to enjoy this summer. 
5 from 2 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Chill time 4 hours
Course Dessert
Servings 10
Calories 449 kcal

Ingredients
 
 

For the base

  • 315g oat flour*
  • 45g granulated sugar
  • 1/4 tsp salt
  • 150g butter or dairy-free spread/coconut oil
  • 1 tbsp cold water

For the custard filling

  • 180ml milk of choice
  • 300g full fat coconut milk cream only**
  • 45g cornflour
  • 70g granulated sugar
  • 1 tsp vanilla paste or extract
  • Pinch of salt
  • An optional pinch of turmeric***

For the toppings

  • 200g raspberry jam
  • 50g desiccated coconut
  • Fresh raspberries

Instructions
 

  • Preheat oven to 180C/160C fan.
  • Mix together the oat flour, dark muscovado sugar and salt in a large bowl. Rub the butter into the flour and add in the cold water. Mix until you have a smooth dough.
  • Press the dough into and up the sides of a 9 inch (23cm) loose base tart tin. Prick the base a few times with a fork and bake for 25 minutes. Leave to cool.
  • Once the base is baked, start making the filling. Add the milk, cornflour and sugar to a sauce pan and mix until the cornflour has dissolved (you need to do this off the heat). Now add the coconut cream, vanilla paste, salt and a pinch of turmeric (if using any). Cook over a medium heat until the mixture starts to thicken (this should only take a few minutes).
  • Take off the heat and immediately pour into the base. Allow to cool slightly before transferring to the fridge to chill. Allow to set for 4-5 hours.
  • Spread the jam on top and scatter with the desiccated coconut, then top with raspberries.

Notes

* Plain oats blended into a fine flour in the food processor. You can use gluten-free oats to make the recipe gluten-free.
** Refrigerate 2 cans of full fat coconut milk overnight, then remove the solid part on top and discard the water. This will make the tart nice and creamy!
*** Turmeric will add a yellow tint to make it look more like custard, but this is optional.
 

Nutrition

Calories: 449kcalCarbohydrates: 52gProtein: 6gFat: 25gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 32mgSodium: 199mgPotassium: 229mgFiber: 3gSugar: 22gVitamin A: 375IUVitamin C: 2mgCalcium: 55mgIron: 3mg
Keyword dairy-free dessert, egg-free, gluten-free dessert, nut-free, vegan, vegan dessert, vegan recipes, vegan tart
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