Pandan coconut tart (vegan, GF, oil-free, no-bake)
Ingredients
Crust
- 1 cup rolled oats | 80g
- 1/2 cup desiccated coconut | 40g; or ground nuts / seeds of your choice
- 1/2 cup almonds | 70g; or other nuts / seeds
- 3 tbsp maple syrup | 45g; or other liquid sweetener
- 2 tbsp nut / seed butter | 30g
Filling
- 1 14-oz can full fat coconut milk | 400g
- 2 tbsp lemon juice | 30g; from one lemon (or to taste)
- 2 tsp lemon zest | 4g; from one lemon (or to taste)
- 2 tsp agar agar | 6g
- 1/4 cup maple syrup | 60g; or other liquid sweetener
- 3 tsp pandan powder | 12g; or use 2 tsp (8g) matcha powder
Instructions
- Make the crust: in a food processor, blend all the crust ingredients into a sand-like, slightly sticky mixture. Press into a tart pan with a removable bottom (I used an 18 cm tart pan). Set in the fridge to chill.
- Make the filling: in a pot on medium heat, add the coconut milk. Bring to a simmer, then stir in all the remaining filling ingredients. Whisk until well-combined, then turn off the heat.
- Optionally, pass the liquid mixture through a mesh sieve for a smoother consistency.
- Pour the filling mixture into the prepared tart crust, then place in the fridge for 2+ hours to set before serving.