Easy Vegan Pineberry Tart
Ingredients
Crust
- 1 1/4 cups GF flour
- 1/4 cup coconut oil
- 1/2 cup almond flour
- 2 tbsp maple syrup
- Pinch of pink salt
Custard
- 1 1/2 cups canned coconut cream, thick part only
- 1 1/4 cup soy milk
- 1/2 cup cornstarch
- 1/3 cup cane sugar
- 2 tbsp vegan butter, (optional) for extra richness*
- 1 vanilla bean
- Pinch of salt
Preparation
Crust
Preheat the oven to 180°C.
Prepare the tart pan by lining it with parchment paper.
Combine all the flour, maple syrup, coconut oil, and salt in a food processor.
Pulse the ingredients until you get a moist, moldable mixture.
Firmly press the doughy mixture into the bottom and sides of a tart tin.
Place the pan into the oven.
Bake for 15 minutes or until the crust turns golden brown.
Let the tart cool for a few minutes in the tart tin.
Gently transfer the tart to a wire rack and let it cool.
Custard
Pour all ingredients into a medium-sized pot and stir well to remove any lumps.
Cook the mixture at medium to high heat.
Stir frequently to ensure that the ingredients blend well.
When a curd layer starts forming at the bottom, whisk the mixture to get a silky smooth curd.
Stir in brief intervals until the filling thickens.
Reduce the heat and continue whisking until you get a consistent texture, approximately 6-7 minutes.
Pour the cooked curd onto the crust.
Refrigerate for 3 hours or until set.
