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.

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