Vegan Gluten-Free Custard Tarts
Ingredients
Crust
- 50g almond meal (or choice of ground nuts)
- 50g GF rolled oats, ground into fine flour (or choice of GF flour)
- 2 Tbsp. tapioca flour
- 3 Tbsp. coconut sugar
Wet
- 3 Tbsp. neutral oil
Custard cream
- 1.5 cups (360ml) coconut cream or full fat coconut milk (or choice of non-dairy milk but coconut cream/milk gives you the best eggy flavour & colour)
- 6 Tbsp. maple syrup or choice of sweetener
- 2.5 Tbsp. corn starch
- 1 tsp vanilla bean paste
- 1/16-1/8 tsp turmeric powder (for colour)
Preparation
Preheat oven to 170°C. Place all the dry ingredients for the crust in a bowl and mix well. Add oil and mix well.
Press the mixture against the sides and the bottom of the tart tins. Bake them for about 10-15 minutes or until they become lightly brown. Cool them down completely in the tins.
In a saucepan, add cornstarch and one-third of the plant milk at room temperature and whisk well until the cornstarch is dissolved. Add in the rest of the ingredients and whisk well.
Heat the mixture over a low-medium flame and stir constantly until the mixture thickens. Remove from flame.
Remove the crust from the tins and place them on a tray or a plate. Pour the custard into each crust and cool them in the fridge until set, about 1 hour.
Notes
Garnish with fruit just before eating. Crust will soften over time so handle with extra care.
