Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients
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1 1/4 Cups Unsweetened Fancy Shredded Coconut
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1/2 Cup Slivered Almonds
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1/4 Cup Oats
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2 Teaspoons Light Brown Sugar
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1 Egg White
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2 Coconut Milk, 15 oz can
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1 2/3 Tablespoons Kashmiri Saffron Curry Powder
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4 Egg Yolk
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1/4 Cup Cornstarch
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1/4 Teaspoon Kosher Salt
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2/3 Cup Maple Syrup
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3 Tablespoons Coconut Oil
Directions
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Preheat oven to 325F. Add coconut, almonds, oats, and brown sugar to a food processor and blend until they are very fine crumbs. Add egg white and pulse until a sticky dough is formed. Press dough into a 9 inch tart shell into bottom and up the sides. Press down flat and smooth. Bake for 20 to 25 minutes, let cool.
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In a large stainless bowl, mix the egg yolks with cornstarch and 1/2 cup maple syrup. Whisk until smooth. In a separate bowl stir the remaining 2 tsp maple syrup with 2 tsp Kashmiri Saffron Curry Powder. Keep aside.
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In a stainless pot, whisk coconut milk and remaining curry powder together. Bring to a simmer, stirring constantly. Remove from heat, let sit for 20 minutes to infuse flavor.
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Strain the warm coconut milk mix into the egg yolk mixture, whisking immediately. Discard solids. Return the mix to the pot, and whisk over medium heat, stirring constantly until it is thick and bubbling, about 4 minutes. Remove from heat and quickly whisk in coconut oil. Pour into cooked crust, filling all the way. Drizzle maple syrup curry mix over the top, and swirl decoratively with a toothpick. Cool to room temperature, then refrigerate for at least 2 hours to set. Sprinkle toasted chips around the perimeter.