Almond Tart with Apple
and Vanilla Rice Milk Custard

Pastry
4 cups almond meal
1/3 cups olive oil
1 egg
1/3 cup grated palm sugar
¼ tsp almond essence

Mix ingredients together and clump into a large ball. Press into a lined baking tray (~ 9 in). Bake in a 1650C oven until the pastry is a light golden color (~ 10 min). Remove from oven and cool.

Apples
6 large red tart crunchy apples
Orange juice
¼ cup grated palm sugar
4 green cardamons
¼ lemon slices
1 star anise
½ cinnamon stick

Core apples and cut in large pieces. Cover the bottom of a saucepan with orange juice, add ¼ of a chopped lemon, green cardamons, star anise, cinnamon stick. Stir and cook on high heat until there is no more liquid.

Spread cooked apple and cooked pastry (warm on warm or cold on cold).

Custard
1 litre rice milk
½ cup grated palm sugar
1-2 tsp conc vanilla essence
3 whole eggs
4 ½ tbsp tapioca flour

In a double boiler, heat rice milk. Add grated palm sugar, vanilla essence. Blend eggs and tapioca flour. When the milk is hot, whisk in egg mixture and continue to whisk until thick. Remove from heat and cool. Spread custard over apples and serve.