Coconut Custard Tart

It’s not exactly like our family to get overly romantic about Mother’s Day but a little bit of sentiment sat at the table with us for afternoon tea today. My Mum always talks about how when she was a kid, her and her sisters would often be sent on ‘hunting and gathering’ missions for nasturtiums so my Nana could make them nasturtium sandwiches for lunch. I love it when she tells this story because the idea of wildcrafting edible flowers for lunch ticks lots of boxes on my favourite-things-to-do list. Plus, nasturtiums are delicious.

 

We’ve had a little nasturtium goodness going on across the Scullery trestle table at the Farmer’s Market of late, and while it’s so easy to throw a handful of sunshine colour and peppery fragrance into any salad, or across a carpaccio, or float in soup like a couple of lily pads, I really wanted to eat nasturtium sandwiches today. With my Mum.

 

And once I’d invited sentimentality to the table, custard tarts asked for a part to play too. Remember those? All eggy, milky goodness freckled with nutmeg. I used to love those. So actually maybe this was more my tastebuds’ memory than my Mum’s. Ooops. Anyway, my Mum doesn’t go in for anything milk based these days so I set out to reinvent the custard tart without milk. There we go, back to her.

 

After I took the milk out of the custard tart, I thought coconut would be a nice swap, and then I didn’t need eggs to set it, and actually it didn’t need to be baked, and then if I just used the gluten free flour mix we’ve been doing for the Farmer’s Market, and some of that yummy mesquite powder I have in the cupboard and that cute little baking pan I found in the 2nd hand shop this week… You know how it goes.

 

So here’s a take on my Mum’s childhood, mixed in a bit with mine – but without the milk. Happy Mother’s Day to all the mums. That’s really what afternoon tea says.

 

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Coconut Custard Tart

makes one 20cm tart

 

1 1/4 cups organic GF whole flour mix

1/4 cup organic mesquite powder

1/2 cup organic coconut butter, melted

pinch sea salt flakes

3 1/2 tbsp organic coconut water (saved from the fresh coconut)

 

2 organic young coconuts (drinking coconuts)

1/4 cup organic macadamia nuts

1 1/2 tsp raw organic honey

1 tsp cinnamon powder

1/2 tsp organic vanilla bean paste

juice of 1 organic meyer lemon

2 tsp organic mesquite powder

freshly grated nutmeg 

 

Pre heat the oven to 180C.

Mix the GF flour, mesquite and salt together in a bowl and then stir in the melted coconut oil and coconut water. 

Press the dough into your prepared tart tin using your fingers. Make sure to push the dough up the sides of the tin too. Prick the base of the dough with a fork and then bake for 12-15 minutes. No need to weight or pre chill the dough.

When the tart base is cooked, remove from the oven and allow to cool.

 

To make the coconut filling, blitz the macadamias in a food processor until fine. Scoop the soft flesh out of the coconuts and add to the food processor with all of the remaining ingredients, except for the nutmeg. Blitz until smooth.

 

Spoon the coconut mixture into the cooled tart base and dust with freshly grated nutmeg. Refrigerate for at least an hour before serving. We had ours with extra honey to pour over the top. 

 

To make the nasturtium sandwiches, simply pile some fresh leaves and flowers between thinly sliced sourdough, season with salt flakes and freshly ground pepper and serve with copious amounts of tea.

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