Per serving (192g)
Calories 398, Fat 14g, Saturates 2.8g, Carbohydrate 66g, Sugars 24g, Fibre 3g, Protein 4.5g, Salt 0.48g
Preheat the oven to 180°C/350°F/Gas 4. For the pastry, add the plain flour, butter and agave syrup to a food processor and pulse until the mixture resembles breadcrumbs.
Transfer the mixture to a large bowl and bring together with your hands, being careful not to over-work the pastry. If the pastry seems too wet add a little more flour, if it's too dry add a little water. Once pastry is formed wrap it in cling film and refrigerate for 20 minutes.
Remove the pastry from the fridge, roll it out to ¼-inch thick and use it to line the tart cases. Prick the bottom with a fork, fill the centre with baking beads and blind bake for 10 minutes. Remove the baking beads from the cases and cook for a further 10 minutes until golden brown.
Put the lemon juice, coconut milk and agave syrup in a saucepan, bring to the boil and stir until the agave syrup dissolves. Then, mix the custard powder with the water, before whisking it into the lemon mixture. Continue stirring until the mixture thickens. Pour the custard mix into the pastry cases and place them in the fridge to set.
Once the centres are cool and set, arrange the fruits on the top. Then, in a saucepan, warm the apricot jam and water until liquified. Pass this mixture through a sieve to remove any lumps. Using a pastry brush, evenly coat the tops of the fruit with the apricot glaze.
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