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1
Prepare the Shortbread Tart Crust.
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2
Warm the jelly in the microwave or a small saucepan, whisking it to thin it out.
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3
Using a pastry brush, spread the jelly over the bottom of the crust.
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4
Chill in the refrigerator for 10 minutes to set.
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5
To make the pastry custard, combine 3/4 cup of the coconut milk and Karo syrup in a heavy saucepan.
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6
Warm over medium-high heat, whisking until it starts to simmer around the edges.
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7
Remove from the heat.
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8
Whisk together the remaining 1/4 cup coconut milk and the cornstarch in a small bowl, stirring until smooth.
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9
Add the sugar, salt, and vanilla.
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10
Add the egg replacer and cornstarch mixture to the pan with the coconut milk/Karo mixture and bring to a simmer over medium heat, whisking continuously.
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11
Once the mixture comes to a simmer, cook for 1 minute, stirring; it will thicken quickly.
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12
Remove from the heat and let cool for a few minutes.
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13
Remove the crust from the fridge.
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14
Fill the shell with the custard mixture.
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15
Arrange the berries in pretty concentric circles, or scatter in a more free-form fashion, being sure to top the custard completely with fruit.
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16
Coconut milk has a tendency to separate.
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17
Before using, open the can, empty the contents into a bowl, and whisk thoroughly to reintegrate the cream.
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18
Then measure out.
