Plant-Based Summer Berry Custard Tart

A super simple but crowd pleasing recipe, this custard tart should be on your Summer menu! The base is made from almond flour and is also good as a biscuit recipe. Enjoy!

INGREDIENTS

Pastry

• 2 cups almond flour

• 1 tablespoon flaxseed, ground

• 2 tablespoons maple syrup

• 1 tablespoon water

• 1/8 teaspoon sea salt

Custard

• 1 teaspoon agar agar powder

• 1⁄4 cup rice flour

• 3 cups soy milk

• 1⁄4 cup maple syrup

• 3⁄4 cup almond meal

• 1 teaspoon vanilla extract

Garnishes

• Mixed berries

• Edible flowers

• Mint leaves

METHOD

1. Preheat the oven to 180 degrees C.

2. Mix the pastry ingredients in a large bowl and press into a non-stick pie dish with fingers. Ensure that it comes up the sides of the pie dish a little.

3. Poke the pastry with a fork and bake for 12 minutes until slightly golden.

4. To make the custard, blend all ingredients in a blender until smooth. Pour into a medium saucepan and stir over medium heat until the mixture thickens. Simmer on a low heat for around 3 minutes, stirring continuously.

5. Pour custard into crust and place in the fridge to cool for 2 hours.

6. Garnish with berries, edible flowers and mint leaves.