150 grams of gluten-free oat flour
80 gr hazelnut (or almond) flour
90 grams of coconut oil
80 gr of rice malt
1 vanilla pod
200ml coconut cream (found in ethnic shops)
200 ml of unsweetened soy milk
120 grams of agave syrup
1 tablespoon of cornstarch
2 teaspoons of agar agar powder (it is a gelling agent of plant origin)
2 vanilla pods
Preheat the oven to 180 °C in fan mode. Grease or line a 22/24 cm cake pan with parchment paper. In a bowl combine the oat flour, hazelnut (or almond) flour, coconut oil, grated vanilla pod seeds and rice malt and with the help of a spoon obtain a dough similar to shortcrust pastry. Line the bottom and edges (about 3 cm) of the pan. Cover with parchment paper and dried beans and bake for about 30/35 minutes until golden. During cooking, check that the center does not become swollen. In case, don't be afraid to take the pie out of the oven and flatten the base with the help of the concave part of a spoon to get the shape of the tart. Remove from the oven and leave to cool.
In a medium-sized pot, put the coconut cream, soy milk, corn starch, maple syrup and vanilla seeds (always scrapped from the pods) and heat over low heat. When the mixture is hot, add the agar-agar and stir constantly until it dissolves completely. Bring to a boil for no more than 30/60 seconds. Remove from heat, allow to cool for a quarter of an hour and put the mixture into the pie. Let it cool for at least 4 hours (preferably overnight). Garnish with the boiled chestnuts left to soak for half an hour in a spoonful of rum.