I made some peanut butter. It's okay.
And an additional recipe to go along with the custard tart recipe.
Ingredients
Salted, roasted peanuts x whatever quantity.
~2-3 tbsp chia seed
Olive oil as necessary
Method
Blend ingredients until a paste is made, and assess the oily-ness, add more oil as you feel necessary.
Tasty.
Wednesday 13 May 2015
Custard Tart v0.1
Hello,
Today I am in the process of making an experimental custard tart. Experimental because I have absolutely no idea if it will work, or how good it will be. Completely untested! The stakes? A dinner party!
Verdict: freaking delicious.
Ingredients:
Base
1 packet of Arnotts "Nice" biscuits (they're vegan!)
~1/3 cup of raw cashews
~1/3 cup melted coconut oil
~2 tbsp homemade peanut butter (link to recipe)
Custard
2 cans of coconut milk
~3 tsp vanilla essence
~3/4 cup raw, dark brown sugar
~7 tbsp tapioca starch
~2 tsp nutmeg
Method:
Base
Blend all the ingredients other than the oil and peanut butter until powdery. Transfer to a mixing bowl, add oil and peanut butter and combine into a loose base. Transfer to an oiled pie dish, pack it firmly into the bottom and the edges, and bake at about 200C for about 15 minutes to make it nice and firm.
Custard
Put all ingredients in blender and blend until smooth. Transfer to large pot and cook on medium heat, stirring/whisking constantly, until custard-like consistency is reached. Transfer to pie dish, sprinkle some additional nutmeg or cinnamon on the top.
Allow entire tart to cool, then place in fridge until serving time.
Today I am in the process of making an experimental custard tart. Experimental because I have absolutely no idea if it will work, or how good it will be. Completely untested! The stakes? A dinner party!
Verdict: freaking delicious.
Ingredients:
Base
1 packet of Arnotts "Nice" biscuits (they're vegan!)
~1/3 cup of raw cashews
~1/3 cup melted coconut oil
~2 tbsp homemade peanut butter (link to recipe)
Custard
2 cans of coconut milk
~3 tsp vanilla essence
~3/4 cup raw, dark brown sugar
~7 tbsp tapioca starch
~2 tsp nutmeg
Method:
Base
Blend all the ingredients other than the oil and peanut butter until powdery. Transfer to a mixing bowl, add oil and peanut butter and combine into a loose base. Transfer to an oiled pie dish, pack it firmly into the bottom and the edges, and bake at about 200C for about 15 minutes to make it nice and firm.
Custard
Put all ingredients in blender and blend until smooth. Transfer to large pot and cook on medium heat, stirring/whisking constantly, until custard-like consistency is reached. Transfer to pie dish, sprinkle some additional nutmeg or cinnamon on the top.
Allow entire tart to cool, then place in fridge until serving time.
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