Malabi tart

Malabi is a classic dessert. This easy-to-make spin-off places the rose-flavoured creamy filling in a deliciously nutty tart shell. This recipe is parev, but if you prefer a milky version, substitute butter for the coconut oil, regular milk for soya milk and double cream for coconut cream. If you’re not keen on rose water, just use vanilla but it’s worth trying as it’s so delicious!

INGREDIENTS For the pastry:

210g plain flour

60g ground almonds 60g caster sugar

110g coconut oil

2 tbsp iced water Malabi cream: 360ml unsweetened soy milk

360ml coconut cream 100g sugar

60g cornflour

1½ tsp rose water/vanilla

Raspberry coulis:

250g raspberries (frozen/ fresh)

60ml water

50g sugar

2tsp lemon juice

1½ tsp cornflour

To decorate:

1-2 tbsp shredded coconut 1-2 tbsp chopped toasted pistachios

METHOD

First make the pastry: In a food processor, blitz flour, almonds and sugar. Add butter/coconut oil and blitz until combined. Add some iced water and blitz until a dough forms. Chill for one hour.

Roll thinly and line a 24in tart tin with dough. Bake in a preheated oven on 180°C until golden. Allow to chill completely.

For the malabi cream: in a small pan, mix the cream, half of the milk and the sugar and slowly bring to a boil. While it warms, mix the cornflour and rosewater or vanilla, whisking well so the cornflour dissolves.

Once it reaches a boil, add the cornflour mixture to the pan and whisk over a low heat until it thickens.

Pour the malabi into the chilled tart case and refrigerate to set.

To make the coulis: Mix all the ingredients except the cornflour and bring to a boil. Reduce the heat. Dissolve cornflour in a tbsp of water and add to the mixture, then whisk until it thickens. Pass through a sieve to get rid of seeds, and pour over the chilled tart. Refrigerate to set for 2 hours before serving.

Garnish with shredded coconut and chopped toasted pistachios.

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