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Ingredients
For the custard –
- 349g Soybean Curd/Silken Tofu (drained)
- 140g maple syrup
- 125g cashews, soaked in boiling water for 30 mins
- 1 tbsp vanilla bean paste
- 2 tbsp lemon juice & zest
- 2 tsp cornflour, dissolved in 1 tsp cold water
- Pinch of turmeric powder
Pastry –
- 165g Gluten free plain flour
- 50g almond flour/ground almonds
- 135g vegan butter (cubed)
- 2 tbsp maple syrup
Decoration –
- Mixture of strawberries, raspberries & redcurrants (optional: edible flowers)
Method:
- Add the plain flour and almond flour to a large mixing bowl. Add the butter and rub together until the mix resembles breadcrumbs.
- Add the maple syrup and shape into a ball, if it is a bit crumbly add 1 tbsp of water. Flatten into a disk and wrap in clingfilm, and place into the fridge to chill for 30 mins before using (the pastry can be made up to two days in advance).
- Once chilled, roll the pastry out between two sheets of greaseproof paper until it is 1.5cm thick. Remove the top sheet of paper, and gently flip into the tin, with the remaining greaseproof facing up. Remove the greaseproof and keep to one side. Gently push the pastry into the base and sides of the tin. Don’t worry if this crumbles, you can cover any holes with the remaining pastry. Trim the sides, leaving 1cm of overhang, and place into the fridge to rest for another 30 mins.
- Preheat the oven to 180C/160C Fan/ gas 4. Gently prick the bottoms of the pastry with a fork. Scrunch up the sheet of parchment from earlier, and gently press into the pastry. Fill with baking beans, or dry rice. Place the tart onto a baking tray, and bake for 12-15 mins, until the edges turn golden.
- Remove the baking beans and return to the oven for a further 10-15 mins, until the base of the pastry is golden brown. Gently trim the pastry case with a sharp knife.
- Meanwhile, make the filling. Add the maple syrup and soaked cashews (drained) to a blender. Blend until smooth.
- Add the tofu, vanilla bean paste, turmeric and lemon juice & zest to the blender. Blend until completely smooth. This may take a few minutes.
- Once smooth, add to a medium saucepan and simmer over low heat, whisking continuously to prevent lumps. Gently stir in the cornflour slurry. Let the mixture come to a boil, until it has thickened. Pour the mixture into the pastry case, and return to the oven for a further 15-18 mins, until the custard is set on top. Allow to completely cool before topping with strawberries, raspberries and redcurrants.