Ingredients for muesli crust
- 4 tbsp. (60 ml) coconut oil
- 1 ¾ cups (430 ml) muesli (plain: no dried fruit)
- ¼ cup (60 ml) cane sugar
- 3 tbsp. (45 ml) fig jam*
Ingredients for pie filling
- 1½ cups (375 ml) no-pulp orange juice
- 1 egg, beaten
- 3 tbsp. (45 ml) quick-cooking tapioca
- 1 ½ tbsp. (22 ml) cane sugar
- ¼ tsp. (1 ml) pure vanilla extract
- 4 fresh figs, quartered
- 2 oranges, supremed
Preparation of the crust
- Preheat oven to 350 °F (175 °C). Grease an 8-inch (20 cm) round removable-bottom cake pan.
- In a small microwave-proof bowl, melt coconut oil in microwave on HIGH. Remove from microwave and set aside.
- In the bowl of a food processor, combine the muesli, sugar and melted coconut oil, pulsing until mixture is finely ground.
- Evenly spread mixture on bottom of cake pan, and using fingers, press mixture firmly to form a crust.
- Bake crust in centre of oven for 12 minutes. Transfer to a rack to cool for about 30 minutes. Meanwhile, prepare filling. (See filling preparation below.)
- Remove crust from pan and transfer to a large round serving plate.
- Using a pastry brush, brush bottom of crust with fig jam. Set aside.
Preparation of the filling
- In a medium saucepan, whisk orange juice, beaten egg, tapioca and sugar. Set aside for 5 minutes.
- Over medium heat, stirring constantly, bring orange mixture to a boil. Remove saucepan from heat and set aside for 10 minutes.
- Stir in vanilla, then let cool at room temperature until tapioca is thickened, about 1 hour. (Filling can be made a day in advance and refrigerated.)
- Once filling is cool and thickened, spread evenly on top of crust, and top with mixture of fresh figs and orange supremes.
*About the fig jam
Fig jam can be bought at the supermarket or in specialty shops-or you can make your own, by simply cooking some dried figs with a little water in a small saucepan over low heat, until figs come apart and mixture resembles a thick jam.
This dairy-free tart is remarkably refreshing. The tapioca cooked with orange juice is a nice alternative to the traditional use of pastry cream, and pairs wonderfully with the muesli crust. You can now also easily find excellent gluten-free muesli on the market.
Photos : Tango [Vitalité Québec] OCTOBER 2017
Recipe: Josée Fiset