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!
2 cups almond flour
1 tablespoon flaxseed, ground
2 tablespoons maple syrup
1 tablespoon water
1/8 teaspoon sea salt
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
Preheat the oven to 180 degrees C.
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.
Poke the pastry with a fork and bake for 12 minutes until slightly golden.
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.
Pour custard into crust and place in the fridge to cool for 2 hours.
Garnish with berries, edible flowers and mint leaves.