April 25th, 2024
Recipes
Vegan Custard Tart with Strawberries and Pistachio
Valentina P
- Difficulty
•
- Time 30" (plus chill time)
This tart is divine - and surprisingly healthy. The tender crust is made from a blend of pistachio and almond flour, pre-baked until firm. The notes of pistachio are such a refreshing pop of flavor alongside the fresh strawberries. But perhaps the most surprising element here is the creamy and thick vegan custard. Instead of using egg yolks or complicated steps, it's made in minutes from a thickened blend of almond milk, starch, and vanilla. The end result is far lighter and just as delicious. A tart pan with a detachable bottom will be your best friend here.
How To MakeDiet Type: Plant-based
Shopping List
-
Filling
- 2 cups unsweetened almond milk
- 2 cups sliced strawberries
- 1/2 cup cane sugar
- 3 tablespoons cornstarch
- 1 tablespoon vanilla extract
- 1 small pinch turmeric (optional, for color) Pistachio Crust
- 1 66666667/100000000 cups blanched almond flour
- 1 cup pistachio flour (Note 1)
- 7 tablespoons plant-based butter, melted
- 1/4 cup cane or coconut sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Step 1: Whisk together almond milk, sugar, and starch in a bowl until smooth. Place the milk mixture in a medium-sized saucepan and turn on the heat to medium. Whisk often and bring the milk to a low simmer. Once simmering, lower the heat to medium-low and continue whisking periodically for 5 to 10 minutes. The milk will begin to thicken and become harder to stir. When the milk has thickened and clings a bit to the whisk, remove the pan from the heat and stir in the vanilla extract and optional turmeric (use very little turmeric, or the custard will turn neon yellow).
- Step 2: Transfer the custard to a container and cool to room temperature. Once cooled, cover the container and place it in the refrigerator for at least 3 hours to overnight. It will continue to thicken as it cools. Don't worry if a film forms on the surface, it will be all mixed in before serving.
- Step 3: Preheat the oven to 350°F.
- Step 4: Stir together all of the crust ingredients in a mixing bowl until it reaches a sandy consistency. Press the crust into 1 detachable bottom tart pan(s), packing in the crust firmly and evenly along the bottom and sides of the pan. Once packed in, use a fork to poke several small holes in the crust. Bake the crust for 10 minutes, until lightly golden. Let the baked crust cool until it comes completely to room temperature.
- Step 5: Remove the chilled tart from its pan using the detachable base and place it on a flat surface. Stir the fully chilled custard very well and then pour it over the crust until it almost fills the cavity (I use about 2 cups of prepared custard per tart). Arrange the sliced strawberries over the custard in a circular pattern. Drizzle any extra chopped pistachios over the top. Note: If your custard clumps up after chilling, use an immersion or standing blender to smooth it before filling.
- Serve: Slice and enjoy. This tart is best enjoyed fresh and should be refrigerated immediately after slicing.
Recipe Notes
Note 1: Make pistachio flour by grinding down raw, shelled pistachios in a food processor or blender. Pulse until the mixture resembles a coarse flour consistency. Do not over-blend the nuts or it can turn into pistachio butter (delicious, but not what we need for this recipe). To make 1 cup of pistachio flour, you will need about 1.25 cups of whole pistachios.
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Nutrition
This tart is divine - and surprisingly healthy. The tender crust is made from a blend of pistachio and almond flour, pre-baked until firm. The notes of pistachio are such a refreshing pop of flavor alongside the fresh strawberries. But perhaps the most surprising element here is the creamy and thick vegan custard. Instead of using egg yolks or complicated steps, it's made in minutes from a thickened blend of almond milk, starch, and vanilla. The end result is far lighter and just as delicious. A tart pan with a detachable bottom will be your best friend here.
How To MakeDiet Type: Low-carb
Shopping List
-
Filling
- 2 cups unsweetened almond milk
- 2 cups sliced strawberries
- 1/2 cup low-carb granulated sweetener (1:1 sugar substitute)
- 3 tablespoons cornstarch
- 1 tablespoon vanilla extract
- 1 small pinch turmeric (optional, for color) Pistachio Crust
- 1 66666667/100000000 cups blanched almond flour
- 1 cup pistachio flour (Note 1)
- 7 tablespoons butter, melted
- 1/4 cup low-carb granulated sweetener (1:1 sugar substitute)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Step 1: Whisk together almond milk, sweetener, and starch in a bowl until smooth. Place the milk mixture in a medium-sized saucepan and turn on the heat to medium. Whisk often and bring the milk to a low simmer. Once simmering, lower the heat to medium-low and continue whisking periodically for 5 to 10 minutes. The milk will begin to thicken and become harder to stir. When the milk has thickened and clings to the whisk, remove the pan from the heat and stir in the vanilla extract and optional turmeric (use very little turmeric, or the custard will turn neon yellow).
- Step 2: Transfer the custard to a container and cool to room temperature. Once cooled, cover the container and place it in the refrigerator for at least 3 hours to overnight. It will continue to thicken as it cools. Don't worry if a film forms on the surface, it will be all mixed in before serving.
- Step 3: Preheat the oven to 350°F.
- Step 4: Stir together all of the crust ingredients in a mixing bowl until it reaches a sandy consistency. Press the crust into 1 tart pan(s), packing in the crust firmly and evenly along the bottom and sides of the pan. Once packed in, use a fork to poke several small holes in the crust. Bake the crust for 10 minutes, until lightly golden. Let the baked crust cool until it comes completely to room temperature.
- Step 5: If using a tart pan with a detachable base, remove the chilled tart from its pan and place it on a flat surface. Stir the fully chilled custard very well and then pour it over the crust until it almost fills the cavity (I use about 2 cups of prepared custard per tart). Arrange the sliced strawberries over the custard in a circular pattern. Drizzle any extra chopped pistachios over the top. Note: If your custard clumps up after chilling, use an immersion or standing blender to smooth it before filling.
- Serve: Slice and enjoy. This tart is best enjoyed fresh and should be refrigerated immediately after slicing.
Recipe Notes
Note 1: Make pistachio flour by grinding down raw, shelled pistachios in a food processor or blender. Pulse until the mixture resembles a coarse flour consistency. Do not over-blend the nuts or it can turn into pistachio butter (delicious, but not what we need for this recipe). To make 1 cup of pistachio flour, you will need about 1.25 cups of whole pistachios.
Nutrition
This tart is divine - and surprisingly healthy. The tender crust is made from a blend of pistachio and almond flour, pre-baked until firm. The notes of pistachio are such a refreshing pop of flavor alongside the fresh strawberries. But perhaps the most surprising element here is the creamy and thick vegan custard. Instead of using egg yolks or complicated steps, it's made in minutes from a thickened blend of almond milk, starch, and vanilla. The end result is far lighter and just as delicious. A tart pan with a detachable bottom will be your best friend here.
How To MakeDiet Type: Paleo
Shopping List
-
Filling
- 2 cups unsweetened almond milk
- 2 cups sliced strawberries
- 1/2 cup agave syrup (Note 1)
- 1/4 cup tapioca starch
- 1 tablespoon vanilla extract
- 1 pinch turmeric (optional, for color) Pistachio Crust
- 1 66666667/100000000 cups blanched almond flour
- 1 cup pistachio flour (Note 2)
- 7 tablespoons grass-fed butter, melted
- 1/4 cup coconut sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Step 1: Whisk together almond milk, syrup, and starch in a bowl until smooth. Place the milk mixture in a medium-sized saucepan and turn on the heat to medium. Whisk often and bring the milk to a low simmer. Once simmering, lower the heat to medium-low and continue whisking periodically for 5 to 10 minutes. The milk will begin to thicken and become harder to stir. When the milk has thickened and clings to the whisk, remove the pan from the heat and stir in the vanilla extract and optional turmeric (use very little turmeric, or the custard will turn neon yellow).
- Step 2: Transfer the custard to a container and cool to room temperature. Once cooled, cover the container and place it in the refrigerator for at least 3 hours to overnight. It will continue to thicken as it cools. Don't worry if a film forms on the surface, it will be all mixed in before serving.
- Step 3: Preheat the oven to 350°F.
- Step 4: Stir together all of the crust ingredients in a mixing bowl until it reaches a sandy consistency. Press the crust into 1 tart pan(s), packing in the crust firmly and evenly along the bottom and sides of the pan. Once packed in, use a fork to poke several small holes in the crust. Bake the crust for 10 minutes, until lightly golden. Let the baked crust cool until it comes completely to room temperature.
- Step 5: If using a tart pan with a detachable base, remove the chilled tart from its pan and place it on a flat surface. Stir the fully chilled custard very well and then pour it over the crust until it almost fills the cavity (I use about 2 cups of prepared custard per tart). Arrange the sliced strawberries over the custard in a circular pattern. Drizzle any extra chopped pistachios over the top. Note: If your custard clumps up after chilling, use an immersion or standing blender to smooth it before filling.
- Serve: Slice and enjoy. This tart is best enjoyed fresh and should be refrigerated immediately after slicing.
Recipe Notes
Note 1: Maple syrup may also be used, but it will lend a maple flavor to the custard. Note 2: Make pistachio flour by grinding down raw, shelled pistachios in a food processor or blender. Pulse until the mixture resembles a coarse flour consistency. Do not over-blend the nuts or it can turn into pistachio butter (delicious, but not what we need for this recipe). To make 1 cup of pistachio flour, you will need about 1.25 cups of whole pistachios.
Nutrition
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recipe
Vegan Custard Tart with Strawberries and Pistachio
PT30M 2 cups unsweetened almond milk 2 cups sliced strawberries 1/2 cup cane sugar 3 tablespoons cornstarch 1 tablespoon vanilla extract 1 small pinch turmeric (optional, for color) 1 66666667/100000000 cups blanched almond flour 1 cup pistachio flour (Note 1) 7 tablespoons plant-based butter, melted 1/4 cup cane or coconut sugar 1/2 teaspoon vanilla extract 1/4 teaspoon salt Gluten Free Paleo Vegan Low-Carb 9 Servings
Ingredients:
