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Apricot Custard Tart


1 cup coconut
1/2 cup oats
2 tablespoons wholemeal flour
1 tablespoon lecithin
1/4 cup olive oil
1 tablespoon honey
2 tablespoons soy milk

Place coconut and flour in bowl.
Blend oats and licithin together and then add to coconut mixture.
Wisk oil and honey together and then mix into dry ingredients with soy milk.
Press into a 20 cm pie plate and bake at 150 degrees celcius until edges are golden.

4 tablespoons custard powder
2 tablespoons honey
1.5 cups soy milk
1 teaspoon vanilla
825g tin of apricots
1 desertspoon cornflour
1/2 cup reserved apricot juice
1 desertspoon honey

Combine custard powder and milk in a medium saucepan.
Add honey and stir over medium heat until mixture boils and thickens.
Remove from heat and stir in vanilla.
Pour into pastry shell.
Drain apricots, reserving 1/2 cup juice.
Arrange apricots over custard and set aside.
Mix cornflour and small amount of reserved juice together.
In a small saucepan, heat remaining juice with honey.
Bring to boiling point, remove from heat and slowly add cornflour mixture, stirring constantly.
Return to heat and stir until mixture thickens.
Spoon glaze over apricots and refrigerate until set.