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Vanilla Custard tart with fresh berries (vegan, gluten-free & refined sugar-free)



  • 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


  • 1 cup fresh berries


  1. 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. 

  2. Pour the coconut cream, soy milk, 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.

  3. Pour mixture into tart and refrigerate at least 4 hours or overnight to set. Top with fresh berries and serve.