Not so traditional coconut milk tart

Heritage day is here. Milktart is a South African Heritage. I have also held a title for my Milktart so I thought I'd better give it a vegan twist. Turns out it wasn't as easy as I thought. But result isn't bad

Pasty base.

Ingredients:

1 1/2 cups of almond flour

1/2 cup maca powder

Pinch of salt 

1 tbs malt

2 tbs macadamia oil

3 tbs warm water

Method:

Mix the dry ingredients. 

Add the oil and water and work gently till well mixed. 

Line a piedish with wax proof paper. 

Spread the mixture into the piedish evenly. 

Prick the base. 

Leave to rest in the fridge while the oven warm to 180°C

When the oven is up to temperature bake for 7 minutes. 

When done Leave to cool in the dish. 

Filling 

Ingredients:

1 can coconut cream 

The liquid only of a tin of chickpeas (aquafaba)

4 tbs maple syrup 

1 tsp vanilla extract 

Pinch of salt 

1/2 cup of corn flour 

Method:

Mix everything together well.

Warm gently in a heavy bottomed saucepan. 

When it's all mixed and smooth increase the heat slightly. 

Cook until thick stirring constantly. Be careful not to let the bottom burn. 

As soon as the mixture thickens pour it over the prepared base. 

Sprinkle generously with cinnamon. 

Let it set in the fridge. 

Enjoy.