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BERRY CUSTARD TARTS|V|GF|

Oh this feels very British right now...OK let me set the scene, its a fresh summers day in Hertfordshire (the outskirts of London, where I'm from, a little bit countryside-esque). You're sitting in your garden soaking in sunshine and the fresh summer breeze. It hits 4PM and its time for a little afternoon tea, so you put the water to boil, get the Tetley tea bag out the cupboard, and pull out your favorite mug. But wait you can't have tea time without a cheeky sweet treat...CUE CUSTARD TART..


This creamy sweet custard filling paired with fresh tangy summer berries and the crisp base...OH MY...OH MY...


I actually created this recipe a couple of years ago for a wonderful vegan subscription box called TheVeganKind (its an oldie but a Goldie.)

🥗 I N G R E D I E N T S

Tart Case

1 cup gluten free oat flour

1 cup almond flour (I like to do ½ cup almond ½ cup pecan flour)

3 tbsp coconut sugar

1 flax egg (1 tbsp flax meal and 3 tbsp water)

3 tbsp coconut oil (room temperature or melted)

1/4 tsp sea salt


Filling

1 ½ cup unsweetened non-dairy milk (oat, almond, cashew)

5 tbsp agave or maple syrup

1 ½ tbsp agar agar flakes (if using powder use 1 tbsp)

1/4 tsp sea salt

2 ½ tbsp vegan custard powder *

1 tsp vanilla extract


* custard powder substitute

2 ½ tbsp cornstarch

1/8 tsp turmeric

1/4 tsp sea salt

🌿 T H E M A G I C

Base

1. Mix together ingredients for the flax egg, leave aside in a mixing bowl

2. Add the oat flour, nut flour, coconut sugar, and sea salt

3. Add the coconut oil, flax egg, and combine till dough is formed (do not over work)

4. If you are making 4 mini tarts, then separate the dough into 4 equal parts. But if you want to make one large tart. Press the dough evenly to cover the base and sides of the tins.

5. Place into the freezer while the oven preheats. Preheat oven to 350°F (175°C)

6. Remove from the freezer and pierce the base and sides with a fork evenly (this stops it from puffing up.)

7. Bake for 15-20 mins until golden brown (the base may feel soft when you first take it out but it hardens up as it cools.)

8. Leave to cool on a rack while you prepare the filling.


Filling

9. In a small pan, pour in the milk and cook on a low heat.

10. In a small bowl sieve the custard powder.

11. Add 3 tbsp of the warmed milk and the agar agar, mix into a smooth paste.

12. Add the sweetener, vanilla extract and paste into the warmed milk and whisk continuously on medium heat until it starts to simmer (approximately 10 minutes.)

13. Allow to cook slightly before pouring into the tart cases.


Assembling

14. Pour filling into the cooled tart cases, top with berries, and nuts of choice & a mint leaf or even little compote if you happen to just have some lying around!


♡Sprinkle with some serious love, say a little prayer and nourish yourself ❤️

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