Vegan Berry Tarts with Vanilla Custard

Serving Size 12

Prep Time 4 Hours 30 Minutes mins

Cook Time 15 mins

Difficulty Easy

Ingredients

Created by From My Bowl

For the Tart Shells:

3 cups (240 g) blanched almond flour

2/3 cup (70 g) tapioca flour

4 flax eggs (4 tbsp flax + 1/4 cup + 2 tbsp water)

1/4 tsp salt

For the Vanilla Custard:

8 ounces Nasoya Silken Tofu

1/2 cup (65 g) cashews, soaked in water overnight

3 tablespoons agave syrup

2 tablespoons refined coconut oil

1/2 teaspoon vanilla extract or 1/2 vanilla bean

2 tablespoons fresh lemon juice

Pinch of salt

Assorted fresh berries, to top

 

Makes 12 mini tarts

Preparation

  1. Prep: Preheat the oven to 350F and grease or line a 12-muffin tin. I like to grease the pan and place small strips of parchment paper in it to make the cups easier to remove.
  2. Make the Crust: Prepare the flax egg and allow it to thicken. Add the almond flour, tapioca flour, and salt to a medium bowl and whisk to combine. Form a well in the center of the bowl and pour in the flax eggs. Use a spatula to mix everything together, eventually moving on to kneading with your hands. Once a non-sticky dough ball has formed divide the dough into 12 even portions for the muffin tin.
  3. Bake the Crust: use you hands to flatten each dough ball, then place the ball into the base of one muffin tin. Use damp fingers to press the crust evenly along the base and sides of the tin; repeat with the remaining balls. Bake in the middle rack of the oven for 14 to 15 minutes, then remove from the oven and transfer to a baking rack to cool slightly.
  4. Make the Filling: While the crust is baking, add the tofu, cashews, agave, coconut oil, lemon juice, vanilla, and salt to a high-speed blender. Blend on high for 45 to 60
  5. Assemble: spoon ~2 tablespoons of the custard into each pie shell, filling it up to the top. Place the tarts in the fridge and allow the custard to set. This is preferably done overnight, but they should sit for at least 4 hours.
  6. Serve: once the custard has set, remove the tarts from the fridge and top with fresh berries. Serve as desired; leftovers will keep in the fridge for up to 4 days.
  7. Note: Coconut Oil: the coconut oil in this recipe helps the tart to set - if you leave it out, it will be too runny. I recommend using refined coconut oil (vs. virgin or raw) because it has no distinct coconut taste.
  8. Note: Cashews: if you forget to soak your cashews overnight, cover them in water, microwave for 2 minutes, then set sit for at least 1 hour to soften before using.
  9. Note: Other Substitutions: tapioca flour can be replaced with arrowroot powder. I have not tested this recipe with any substitutions for the almond flour.

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