December 23rd, 2024
Recipes
Vegan Fruit Custard Tarts
Valentina P
- Difficulty
•
- Time 3+ hours
Vegan Fruit Custard Tarts! An easy buttery almond flour pastry shell, 4-ingredient creamy vegan custard made from thickened almond milk, and fresh fruit piled on top. Grain-free, plant-based.
How To MakeDiet Type: Plant-based
Shopping List
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For the Tart Shell
- 1 1/2 cups blanched almond flour
- 4 tablespoons plant-based butter, melted
- 2 tablespoons cane sugar
- 1/4 teaspoon vanilla extract
- 1/8 teaspoons salt
- 5 mini tart pans with detachable bottoms (we use these) For the Custard
- 2 cups almond milk
- 1/2 cup cane sugar
- 2 1/2 tablespoons corn starch
- 1 tablespoon vanilla extract
- pinch turmeric (optional, for color) For Topping
- 2 1/2 cups cut fruits of choice (such as berries, kiwi, or mango)
- warmed apricot jam (optional)
Instructions
- Step 1: Whisk together milk, sugar, and starch in a bowl until smooth. Pour the milk mixture into a saucepan and turn the heat to medium. Bring to a simmer, whisking often.
- Step 2: Once simmering, continue whisking almost constantly for 5 to 10 minutes. Eventually the milk will begin to thicken and become harder to stir. When the milk has thickened and clings a bit to the whisk, remove the pan from the heat and stir in the vanilla extract and optional turmeric (use very little turmeric, or the custard will turn neon yellow).
- Step 3: Transfer the custard to a container and cool to room temperature. Once cooled, cover the container and refrigerate for at least 3 hours to overnight. It will continue to thicken as it cools. A film may form on the surface, but will be mixed in before serving.
- Step 4: Preheat the oven to 350 degrees Fahrenheit.
- Step 5: Stir together all the tart shell ingredients in a mixing bowl until it reaches a sandy consistency. Divide the crust evenly into the tart pans, packing in the crust firmly along the bottom and up the sides of the tart pans.
- Step 6: Place the tart pans on a baking sheet and bake for 6 minutes. Cool to room temperature. The crusts can also be refrigerated overnight at this stage.
- Step 7: Gently remove the chilled tart from its detachable pan and place it on a flat surface. Spoon a small amount of custard into each crust until it fills the cavity about 3/4 of the way. Note: If your custard clumped up after chilling, stir vigorously to smooth it a bit before filling.
- Step 8: Arrange the cut fruit over the custard, about a 1/2 cup's worth per tart. Then use a pastry brush to brush the fruit with the optional melted apricot jam.
- Serve: Enjoy immediately for best results. Leftover custard will last up to 2 days refrigerated.
Recipe Notes
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Vegan Fruit Custard Tarts
PT3M 1 1/2 cups blanched almond flour 4 tablespoons plant-based butter, melted 2 tablespoons cane sugar 1/4 teaspoon vanilla extract 1/8 teaspoons salt 5 mini tart pans with detachable bottoms (we use these) 2 cups almond milk 1/2 cup cane sugar 2 1/2 tablespoons corn starch 1 tablespoon vanilla extract pinch turmeric (optional, for color) 2 1/2 cups cut fruits of choice (such as berries, kiwi, or mango) warmed apricot jam (optional) Gluten Free Vegan 5 Servings
Ingredients:
