Mocha Coconut Custard Tart (Sugar & Gluten free)
An easy guilt free tart, made with Coconut milk & Dates. Low carb, except for the dates.
BASE
- 1 egg
- 1 cup macadamia nut flour
- 1 cup desiccated coconut
- 1 tablespoon honey or erythritol
- 1 tablespoon coconut oil
Instead of the above, you can also use 1/2 packed or Royal nutrition’s Low Carb Choc Cake mix, that contain Almond & Coconut Flour & Erythritol
FILLING
- 1 x 400ml Coconut cream tin
- 130g Dates OR 1/2 Cup Erythritol
- 1/4 cup Espresso shot OR Instant coffee in water
- 1 heaped teaspoon Cocoa powder
- 2 Whole eggs (large)
- 2 Egg Yolks (large)
- 30 – 60ml Coconut oil (optional – for more firm texture)
- 1/4 cup Tapioca starch
- 1 tsp vanilla (optional)
HOW TO MAKE:
- Soften Dates, by cooking it with 1/4 cup water, in pot with closed lid. Once it come to boil, put stove off and let it sit for around 10 min
- Mix Base ingredients together and put in round tin. Flatten tightly & set aside
- Blend all filling ingredients in blender
- Pour over base & bake in oven @ 165 degrees for 3/4 hour to 1 hour. Put a plate below pan, to prevent bottom from burning
- Once cooled down, put in fridge for at least 3 hours, preferably 4 to 5 hours
- Optional: Put Chocolate ganache over top, using Coconut oil, Honey, Cocoa powder & bit of milk OR Real Chocolate melted, with a bit of milk