Hello my fellow custard lovers! I don't know about you guys but custard and custard tarts were definitely one of my childhood favourites. I would beg my mum to buy the cartons of custard for dessert and every time we went to the shops I had to stop at the bakery for a tart. I've tried custard tarts since going vegan but they've all been full of sugar and other nasties. Since I now care a lot more about my health then I did 4 years ago, I decided to create a healthy version of my favourite childhood treat, one that I was happy to share with Layla. It's all vegan, gluten free and refined sugar free, and the best part, it's a lot easier and tastier than i ever expected. I might be bias but I would say it's even better then the ones I used to have as a kid. Whip up this recipe and share it with your loved ones. Vegans and non vegans are all guaranteed to demolish this one. Lets get to it!
1 cup almond meal (or ground almonds)
1 cup desiccated coconut
1/4 cup coconut oil
3 Tbsp maple syrup
2 cups plant-based milk (soy makes it nice and creamy but any milk will do)
1/4 cup corn starch
1 tsp agar agar flakes/powder
1/2 cup maple syrup
2 tsp vanilla extract
Tiny bit of tumeric for colour
Cinnamon and nutmeg for topping
To make the base, preheat oven to 180 degrees celsius and combine all ingredients in a bowl. Press mixture into a tart dish making sure to cover the whole base and the sides. Place in oven and cook for approx 10 minutes or until lightly golden. Remove from oven and place in freezer to cool.
Now we make the best part, the creamy custard. Add the milk and dry ingredients to a medium saucepan and whisk until everything has dissolved. Place over a medium heat, add remaining ingredients and continue stirring until mixture begins to thicken. Take off heat and pour over base. Place in fridge for approx an hour to set, sprinkle with cinnamon and nutmeg and serve!