Vegan Summer Berry Custard Tart
Ingredients
Base
1 cup oat flour
1 cup almond flour (or a mix of ½ cup almond ½ cup pecan flour)
3 tbsp coconut sugar
1 flax egg (1 tbsp flax meal, 3 tbsp water)
3 tbsp coconut oil room temperature
¼ tsp sea salt
Filling
1 ½ cups non dairy milk (soya, almond, cashew)
5 tbsp light agave (or any other liquid sweetener)
1 ½ tbsp agar agar
⅛ tsp sea salt
2 ½ tbsp vegan custard powder *
1 tsp vanilla extract
Equipment
4 mini loose base tart tins (OR one large tart tin)
Whisk
Mixing bowl
Small pan
Method
For the Base
- Mix together flax meal and water for the flax egg, leave aside
- In a bowl mix the oat flour almond flour coconut sugar and sea salt
- Add coconut oil and flax egg and combine into a dough
- Separate the dough into 4 equal parts and press into tart cases
- Pierce the base with a fork
- Place into freezer while the oven preheats
- Preheat oven to 175 degrees C (350 F)
- Bake for 15-20 minutes until light brown in colour *
- Remove from the oven and allow to cool before placing filling inside
For the Filling
- In a small pan, pour milk and cook on low heat
- Sieve the cornstarch/custard powder turmeric and salt into a small bowl
- Add 3 tbsp of the warmed milk and the agar agar flakes;
- mix into a smooth paste
- Add the sweetener, vanilla extract and paste into the warmed milk and whisk
- continuously on medium heat till it starts to simmer (approx 10 mins)
- Allow to cool slightly before pouring equal amounts into the tart pastry
- Place in the fridge for a minimum of 1 hour
- Top with berries and nuts of choice, sprinkle a little love
- Enjoy!
*The base may feel soft while warm but will become firm and crispy once cooled.