Coconut custart tart with oat meal pie crust. BLW

This is an easy Easter cake that would be perfect for children as it’s very soft. You don’t need to cut it in rectangle as I did. You can use a small tart mold instead (the one with removable bottom would be perfect). It’s a Polish tradition to prepare “Mazurek” in a rectangle shape. I’ve combined two of my recipes for this one: oatmeal Oreo and coconut pudding. Just added sugarless chocolate icing I made myself.

What age? Recipe contains eggs but you can replace it with linen or agar-agar egg.

Crust:
• 1 cup rolled oats (ground) + 1/3 cup at the end of kneading (also ground into coarse flour)
• ½ cup potato starch
• 1/3 cup carob / cocoa
• 1 egg
• 1/3 cup coconut oil at room temperature (3 heaped tbsp)
• 1/2 tsp baking soda
• date puree / maple syrup / coconut sugar (I used 2 heaped tbsp of puree + 3 tbsp maple syrup)
• Spices: ½ tsp nutmeg (optional)
Chocolate icing for the edges and bunnies: 2 tbsp coconut oil or ghee + 2 tbsp cocoa + maple syrup/coconut sugar (or honey but you have to stir it really well or it will settle on the bottom).

1. Turn on the oven to 180C.
2. Grind oats in the coffee grinder into a coarse flour. Place all the dry ingredients in a large bowl: flour, baking soda, nutmeg, carob / cocoa powder. Stir. Add date puree & maple syrup and stir. Add an egg and stir with a spoon. Add coconut oil at room temperature and start to knead. It is possible that you will need more flour so have it ready.
3. Roll just a little more than half of the dough between 2 parchment paper sheets. Cut out a rectangle and carefully place it on the baking pan lined with the parchment paper. (It’s not easy to transfer it but if any part falls apart you can stick it back with your fingers ;-)). Prick the dough with a fork.
4. Roll some dough to create the sides of the rectangle (so the pudding stays on the cake). Roll the rest of the dough and cut out some bunnies.
5. Bake at 180C for about 14 minutes. The dough will be very soft. Leave to cool and pour the chocolate over edges. When chocolate sets pour the coconut pudding and let it cool down before you decorate.

Coconut Custard*:

• 1 cup coconut milk (I used home made)
• 1 tbsp potato starch
• 1 tbsp coconut sugar or maple syrup
• pinch of turmeric – for the colour
• 1 heaped tsp coconut oil or butter

Pour ½ cup of milk into the pot & add butter and refined sugar substitute of choice. Heat over low heat. Add potato starch to 1/2 cup cold milk and stir till dissolved.
Pour the milk mixed with the starch into the pot and stir for about 1 minute – the milk should start thickening and should be very thick. Remove from heat.
Pour the custard on the crust. Smooth with a spoon.

* If you prefer chocolate cream just add a tablespoon of carob or cocoa powder to milk – before you add the mix of cold milk & starch.