Custard Fruit Tart
Easy no bake crust with a quick stove top custard! Use all your favorite fruits! This entire recipe can be made low sugar & gluten free!
Ingredients
For the Crust:
- 1 cup Oats 90g
- 1 cup Raw Almonds 225g
- Salt pinch
- 6 Tbs Vegan Butter Melted 85g
- ¼ cup Vegan Sugar 50g
For the Custard:
- 3 cups Plant Milk 720ml
- 6 Tbs Cornstarch 42g
- 10 Tbs Sugar 125g
- ¼ teaspoon Tumeric *optional
- 2 teaspoons Vanilla Extract 10ml
Instructions
- First prepare the crust by crushing the almonds with the sugar in a food processor until finely ground. Add the oats & process again.
- Add the melted vegan butter with the salt & process until it all comes together like wet sand.
- Press into your tart mold(s) with a removable bottom then freeze while you prepare the custard. Or see notes for baking to make them crispy rather than raw/chewy
- For the custard combine all the ingredients except for the vanilla extract in a medium sauce pot over medium to high heat & bring to a boil whisking frequently to avoid scorching the bottom .
- Once it starts to bubble let it boil on low heat for about 10 seconds.
- Add the vanilla extract then pour into the frozen crusts and refrigerate to cool and set, approximately 30 minutes
- Decorate with your favorite fruits then brush with melted jam to seal the fruit & keep it shiny
Video
Notes
read all the notes for success section above this recipe
Storage Custard Fruit Tarts must be kept refrigerated and will stay fresh for about 2 days, but the crust will definitely get softer even if you bake them first.
Not to mention even with the fruit jelly glaze the fruits will start to look tired after the 2nd day. It is always best to serve fresh fruit & custard tarts on the first day
Not to mention even with the fruit jelly glaze the fruits will start to look tired after the 2nd day. It is always best to serve fresh fruit & custard tarts on the first day
Tried this recipe?Let us know how it was!