A wheat-free custard dessert packed with cranberries and chia seeds.
170g rolled oats
70g (1/2 cup) pecans
85g (1/2 cup) buckwheat flour
60g (1/4 cup) coconut oil
2 tsp white chia seeds
3/4 tsp ground cinnamon
165ml maple syrup
175g (1 1/2 cups) frozen cranberries
1 1/2 tbsp gluten-free custard powder
300ml reduced-fat milk
100ml light thickened cream
3/4 tsp vanilla bean paste
Preheat oven to 180C/160C fan forced. Grease a 3.5cm-deep, 24cm (base measurement) fluted tart tin with removable base with coconut oil.
Process the oats and pecans in a food processor until finely chopped. Add flour, oil, chia, cinnamon and 60ml syrup. Process until a sticky mixture forms. Press over base and side of tin. Bake for 10-12 minutes or until just firm to touch. Cool completely.
Meanwhile, cook cranberries and 2 tbs maple syrup in a saucepan over medium heat, shaking pan occasionally, for 8 minutes or until soft. Strain cranberries, reserving syrup. Bring syrup to boil over medium heat. Simmer for 2-3 minutes or until thickened. Cool.
Reduce oven to 160C/140C fan forced. Place custard powder in a bowl. Whisk in 80ml milk until smooth. Add eggs, 1 at a time. Whisk in cream, vanilla, remaining milk and syrup.
Arrange half the cranberries over base of tart. Pour over custard mixture. Top with remaining cranberries. Place on a baking tray. Bake for 40 minutes or until just set. Cool completely. Drizzle with cranberry syrup.