Chai-Spiced Custard Tart with Mango - Penguin Books Australia

Name: Chai-Spiced Custard Tart with Mango - Penguin Books Australia
Ingredients: 1½ teaspoons ground cinnamon; 1 teaspoon ground ginger; ¼ teaspoon cardamom seeds, blitzed in a spice grinder (or ¼ teaspoon ground cardamom); ⅛ teaspoon ground allspice; ⅛ teaspoon ground cloves; ¾ cup + 2 tablespoons (94 g) oat flour (use certified gluten-free oat flour as needed); ¾ cup + 2 tablespoons (88 g) blanched almond flour; ¼ teaspoon fine sea salt; 4 tablespoons (56 g) vegan butter, melted (or melted coconut oil if soy-free); 3 tablespoons (60 g) pure maple syrup; ¾ teaspoon pure vanilla extract; 1 cup (140 g) raw cashews, soaked or quick soaked, drained, and rinsed (see page 106); ⅓ cup (80 g) canned coconut cream (see Ingredient Notes); ½ cup (160 g) agave nectar (or pure maple syrup; see Tips); 3½ tablespoons freshly squeezed lemon juice; ⅛ teaspoon fine sea salt; ¾ teaspoon ground ginger; ½ teaspoon cardamom seeds; ½ cup (100 g) refined coconut oil, melted; 1 teaspoon pure vanilla extract; 1 tablespoon orange zest (from about 1 large orange); 3 ripe but firm mangoes (about 1½ pounds/680 g; see Ingredient Notes); 1/2 cup (62 g) fresh raspberries; 1 small handful fresh mint leaves

www.penguin.com.au

With a custardy filling redolent with chai spices, a slightly nutty crust, and lots of mango, this sweet-tangy tart is perhaps my favorite summer dessert.

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Ingredients

1½ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon cardamom seeds, blitzed in a spice grinder (or ¼ teaspoon ground cardamom)
⅛ teaspoon ground allspice
⅛ teaspoon ground cloves
¾ cup + 2 tablespoons (94 g) oat flour (use certified gluten-free oat flour as needed)
¾ cup + 2 tablespoons (88 g) blanched almond flour
¼ teaspoon fine sea salt
4 tablespoons (56 g) vegan butter, melted (or melted coconut oil if soy-free)
3 tablespoons (60 g) pure maple syrup
¾ teaspoon pure vanilla extract
1 cup (140 g) raw cashews, soaked or quick soaked, drained, and rinsed (see page 106)
⅓ cup (80 g) canned coconut cream (see Ingredient Notes)
½ cup (160 g) agave nectar (or pure maple syrup; see Tips)
3½ tablespoons freshly squeezed lemon juice
⅛ teaspoon fine sea salt
¾ teaspoon ground ginger
½ teaspoon cardamom seeds
½ cup (100 g) refined coconut oil, melted
1 teaspoon pure vanilla extract
1 tablespoon orange zest (from about 1 large orange)
3 ripe but firm mangoes (about 1½ pounds/680 g; see Ingredient Notes)
1/2 cup (62 g) fresh raspberries
1 small handful fresh mint leaves