Blood Orange and Maple Custard Tart (Vegan, Gluten Free)

INGREDIENTS

1 cup

Blood orange, freshly squeezed juice

4 oz

full fat coconut milk reserve, full fat

1 1/3 cups

Maple syrup, pure

1 cup

Brown rice flour, white

1/2 cup

Coconut flour

2 tbsp

Tapioca starch /flour

2 tbsp

Tapioca starch see note in introduction

2/3 cup

Coconut oil solid

orange skin from, cut into thin strips