Silky-smooth vanilla custard with lightly sweet vegan crust and fresh berries. It’s incredibly creamy and delicious. It’s vegan, gluten-free and refined sugar-free.
The crust is made from hazelnut meal, gluten-free oat flour, coconut oil and maple syrup. The silky-smooth and creamy vanilla custard filling is made from coconut milk, soy milk, vanilla bean paste and maple syrup. And It’s very easy to put together. 🙂
Vanilla Custard tart with fresh berries (vegan, gluten-free & refined sugar-free)
Ingredients
crust
- 1 1/4 cups gluten-free oat flour
- 3/4 cup hazelnut meal or almond meal
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 tsp vanilla bean paste
vanilla custard filling
- 200 ml coconut milk
- 200 ml unsweetened soy milk
- 1/4 cup maple syrup
- 1 tbsp cornstarch
- 2 tsp agar-agar powder
- 2 tsp vanilla bean paste
topping
- 1 cup fresh berries
Instructions
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Preheat oven to 180celsius. Grease a 8x8 tart pan. Set aside.
In a bowl, combine oat flour, hazelnut flour, coconut oil, vanilla and maple syrup. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 20-25mins until crust is golden brown. Transfer to a wire rack and let it cool.
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Pour the coconut cream, soy milk, agar agar, maple syrup, cornstarch and vanilla bean paste into a medium pan. Place pan on the stove on low heat. When the mixture becomes warm, add the agar-agar. Stirring constantly, cook until agar completely dissolve. Allow to boil for approximately 30 to 60 seconds.
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Pour mixture into tart and refrigerate at least 4 hours or overnight to set. Top with fresh berries and serve.
Wow so interesting how you made a vegan custard. It certainly looks incredible! Will have to give it a try sometime (: