This tart is not only easy to make, plant-based and gluten free but also delicious. The filling is soft and creamy and the crust is beautifully crunchy. It looks gorgeous on the table and will impress plant-based eaters along with any omnivore friends.
INGREDIENTS
Base and topping
1 cup walnuts
1 cup pistachios
1/4 cup maple syrup
1 teaspoon cinnamon
1 tablespoon rose water
½ cup millet flour
½ cup almond flour
Toasted walnuts, pistachios & dried rose petals for garnish
Custard filling
1 teaspoon agar agar powder
1/4 cup rice flour
3 cups soy milk
1/4 cup maple syrup
3/4 cup ground almonds
4 tablespoons rose water
METHOD
To make base and topping
1. Preheat oven to 160 degrees Celsius.
2. Line a round 20cm diameter spring form cake tin with baking paper.
3. Pulse walnuts, pistachios, maple syrup, cinnamon and rose water in a food processor until they form a coarse crumb.
4. Remove half of the mix and set aside for the topping.
5. Add millet and almond flour. Process until it begins to stick together but is still crumbly.
6. Pour into the spring form tin, press into the tin with slightly wet fingers, coming a little way up the sides and bake for 20 minutes.
To make custard filling
1. Mix the rice flour and agar powder in 1/2 cup of the soy milk. Place the remainder of the milk and the maple syrup into a medium saucepan.
2. Add the rice flour/agar mixture to the saucepan and heat on a medium heat. Whisk mixture until it comes to just below the boil.
3. Stir through the ground almonds and continue to simmer gently, whisking continuously until it begins to thicken.
4. Add the rose water and remove from the heat, stir occasionally as it begins to cool. Pour into the crust and place in fridge until set.
5. Garnish with remaining baklava topping, chopped walnuts, pistachios, dried rose petals and a drizzle of maple syrup.
6. Place in fridge for 2 hours before serving.
Serves 12