- 1 cup Morama Almond Flour
- ¼ + 2 tbsp Morama Oat Flour
- 2 tbsp coconut oil, melted (at room temperature)
- 1 tbsp maple syrup
- ½ tsp vanilla extract
- 3 tbsp coconut sugar
- 1¾ cup full fat coconut milk (divided)
- Pinch of salt
- 3 tbsp cornstarch
- 2 tbsp water
- 2 tsp vanilla extract
- ½ tbsp maple syrup
Preheat the oven to 350 F / 180 ° C.
To prepare the pie crust, mix the flours in a medium bowl. Add coconut oil, maple syrup and vanilla and mix until you get a smooth dough.
Divide the dough into 3 parts and place each one in an individual tart pan (non-stick or greased). Press the dough into the bottom and sides of each mold.
Bake for 10-12 minutes. Set aside.
To prepare the filling, in a medium saucepan mix coconut sugar with 3 cup of coconut milk and salt. Bring to high heat and mix constantly. When it starts to boil, reduce to medium heat and simmer for 15-20 minutes or until it takes on a slightly caramel color. Make sure to mix occasionally so it doesn’t stick to the bottom.
In a small bowl, mix cornstarch with 2 tbsp of water. Add the vanilla, maple syrup, and remaining ¾ cup coconut milk.
Add the mixture to the saucepan with the caramel (after 15-20 minutes). Mix constantly with a silicone spatula until the filling begins to thicken. Reduce to low heat and continue mixing for 6-9 more minutes.
Transfer the filling to a glass bowl, pat it on a surface to break up any air bubbles that may have formed. Cover with plastic wrap, it must be in contact with the filling so that the cream does not spread on the surface and air bubbles do not form.
Let it reach room temperature before refrigerating for 45 mins.
Remove the custard from the refrigerator, beat it with a whisk and pour into tart crusts.
Refrigerate for at least 2½ hours or until firm to the touch.
Decorate with fruit to taste.