I am so excited to share this recipe that I have collaborated with one of my all-time close sisters Maria from the @thehealingroot_
We have been in each other's lives since grade 8 and I have always seen her as my soul sister since we became so close at school. I've written a little bit about Mia and her journey in the recipe she has shared. Click here to check out the Amazing Pasta Recipe she has shared as well as her story.
The past couple of weeks have taken a strain on many people's lives. With the awareness of peace and equality rising I have found that educating ourselves has been more important than ever.
I loved creating this recipe. It really was just one where I went into the kitchen, had a look at what was around, and just started playing. I wanted to use fresh apricots but honestly with lockdown these days I don't have too much fresh fruit in the house. I thought apricot jam is quite a staple in many homes so I thought I would give it a go and was so blown away by the full flavor that comes through.
You will need:
Cake tin/Tart tin
Measuring cups and spoons
Time 1 1/2 Hours
1 1/2 cups of all-purpose flour
1/2 cup of brown sugar sugar
Pinch of salt
1/2 of coconut oil
1 tablespoon apricot jam
2 1/2 cups of soya milk or any other plant-based milk
3-4tablespoons apricot jam
Dash of vanilla extract
4 heaped tablespoons cornflour
For the glaze:
2 tablespoons apricot jam
Toasted coconut 1/3 of a cup
Fresh lemon slices
A few slithers of a naartjie
Preheat oven to 180°C and spray your tart or cake tin.
In a mixing bowl add in the flour, salt, and sugar and mix.
Add the melted coconut oil, apricot jam, and combine until you have a cookie-like dough.
Transfer to your tin and press down and around the edges.
Place in the oven to bake for about 15 minutes.
Once your crust has baked, remove from oven and allow to cool while you start with your filling.
In a pot place in the 2 cups of soya milk and the apricot jam. Heat up on the stove and bring to boil until that jam has dissolved.
Mix the cornflour in with the remaining 1/2 a cup of soya milk.
Add the vanilla to the heated soya milk and apricot jam mix.
Add the cornflour mix to the boiling milk mixture and stir until it becomes thick and creamy.
Pour the mixture straight into your baked crust.
Melt you apricot jam for the glaze on the stove or microwave for a minute or two and then pout onto your tart.
Allow cooling slightly before transferring into the freezer to set for 1 hour or in the fridge to set for about 2 hours or overnight if you like 🌱
Top with the coconut and fruit slices before serving. To toast the coconut all you need to do is pop your desiccated coconut in a dry pan on medium heat and toast for a minute or two. Sprinkle onto your tart and decorate it to your heart's content.
Enjoy with your favorite drink.