MANGO season isnt far away now. MANGO CUSTARD TART WITH RASPBERRY JELLY BASE 90g Desiccated Coconut 100g Dates 50g Almond Meal 20g Coconut Flour 20g Coconut Oil, melted Preheat oven to 160’C Place all ingredients in a food processor and blend for 3-4 minutes until a fine, sticky breadcrumb like texture. Press the mix into the base of a 20cm flan tin and place on the middle shelf of the oven. Bake for 12 minutes and remove from oven. Reduce the oven temp to 130’C CUSTARD 200g Mango flesh 270ml Ayam brand Coconut cream 4 Egg yolks In a stainless bowl, whisk the yolks until light and fluffy. In a jug blender, puree the mango and coconut cream. Pour into a saucepan and bring to scalding point. Pour over the yolks whilst whisking until completely incorporated and then pour over flan base. Return to the oven (130’C) and cook until just set, approx 55-60mins. Allow to cool completely on a bench top. JELLY 300g Raspberries 250ml Water (or coconut water) 6g Grass-fed beef gelatin In a jug blender, puree the raspberries and water. Strain through a fine mesh sieve and check volume of liquid. I had 350ml of puree. Put 100ml of this into a saucepan and bring to scalding point. Whisk in the gelatine until completely dissolved then whisk this mix back into the remaining puree. Pour over the cooled flan and place in the fridge to set, allowing at least 2 hours. Cut the flan with a hot, wet knife and serve with ice-cream, coconut cream, more berries or simply on its own.
Posted on: Thu, 09 Oct 2014 08:52:06 +0000
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