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Mango Custard Tart with Cardamom Spiced Apricots

Equipment

  • Vegetable peeler
  • Cutting board
  • Knife
  • High speed blender or food processor
  • 9-inch tart pan preferably with a removable bottom
  • Baking sheet
  • Small saucepan

Ingredients

  • Prepared 9-inch tart shell homemade or store bought

Custard

  • 1 can Full-fat coconut milk refrigerated upside down overnight
  • ½ cup Soymilk
  • ¼ cup Sugar
  • 1 Mango
  • 2 Tbs Ener-g egg replacer

Apricot Glaze

  • 4 Tbs Apricot jam
  • Cardamom
  • 4-5 Apricots thinly sliced

Instructions

  • Preheat oven to 350 °F.
  • Open the can of coconut milk. Pour off the coconut water into a bowl or container. Save both the coconut water and the coconut cream remaining in the can.
  • Peel mango and remove the pit. Puree the mango, sugar and ½ cup of the coconut water in a high-speed blender or food processor.
  • Add the coconut cream and soy milk and blend until smooth.
  • Add the egg replacer and mix briefly.
  • Pour the mixture into the tart shell.
  • Bake the tart for 40 minutes.
  • While the tart is baking, prepare the apricot glaze. Heat the apricot jam in a saucepan over low heat with just enough water to achieve a runny consistency. Add cardamom to taste.
  • After the 40 minutes bake time, take the tart out of the oven. Place the apricots a few at a time into the pan to coat them with the apricot glaze. Arrange them in a circular pattern on top of the custard.
  • Return the tart to the oven and bake for another 15 minutes or until the custard is just set.