Calories per serving: 202 kcal
Calories per 100g: 285 kcal
For the base
50g coconut oil
25g cold water
For the custard
2 tbsp corn starch
200g coconut milk
1 packet vanilla sugar
For the glaze
Mix together flour and coconut oil until a sand like consistency is achieved. Then add in the cold water, make sure this is very cold. Mix just until the mixture comes together. Form into a ball, flatten it slightly and then let rest in the fridge for at least 15 minutes. Line a 20 cm cake pan or comparable baking dish with parchment paper. Then roll out the rested dough between some more parchment paper, alternatively flatten it with your hands. Place the measures parchment paper to line the cake pan on top of it and placing the rolled out dough in the cake pan. It might need some adjusting or reforming of the dough to fit the cake pan, a glass with stright sides can be usefull to press it into the pan. Make sure that the dough covers the base and comes up about 2 cm on the sides. Make sure to poke a lot of holes into the bottom part of the dough, before letting it rest in the fridge for 15 minutes again. The holes will ensure the base does not rise up too much end up with any air pockets, as the air can escape.
Bake the base
Preheat the oven to 180 degrees celcius. Bake the base for 30 minutes or until it is golden brown.
Meanwhile, place the corn starch into a small mug along with a small amount of the coconut milk, then whisk this together until the mixture is smooth and has no lumps. In a small pot add the corn starch mixture, the rest of the coconut milk and vanilla sugar. Consistently stir this over a medium-low heat until the custard begins to thicken and coats the back of a spoon. This should take about 10 minutes. Pour into the baked base and bake in the already preheated oven for 30 minutes, or until the custard is set, with a slight juggle in the middle. The custard mixture might bubble slightly while it is in the oven, don’t worry about this, that’s normal.
Add the jam and water into a small saucepan and heat it slowly until it bubbles. To get rid of lumps, it may be necessary to whisk the mixture while it heats up. Pour this on top of the baked custard layer, then let the tart cool completely before serving, at least one hour.
Store for up to 3 days in an airtight container in the fridge.
This is a great way to use up jam or marmelade you have at home, so feel free to use any kind that you have at home.
I used canned coconut milk in this recipe, as the fat in it helps the custard to set.
The coconut oil could also be replaced with margarine and the custard could also work with a form of vegan cream or milk, although I recommend the using the coconut milk for flavour.