Fruit custard tarts

Fruit custard tarts

By
From
Kenko Kitchen
Serves
4
Prep
10 mins
Cooking time
10 mins
Photographer
Elisa Watson

Buying a fruit custard tart from the bakery is one of my favourite memories from childhood. There was always something so amazing about biting into perfect fruit and soft custard.

Pie crust

Ingredients

Quantity Ingredient
155g almonds
65g walnuts
140g buckwheat groats
180g desiccated coconut
20 medjool dates, pitted
2 tablespoons coconut oil
1/2 teaspoon salt
1/2 vanilla bean, seeds scraped

Custard

Quantity Ingredient
400ml tinned coconut cream
1 tablespoon stevia
60ml water
45g cornflour
1 tablespoon mesquite, for extra flavour (optional)
or 1 tablespoon lucuma, for extra flavour (optional)
1/2 teaspoon vanilla powder
or 1 teaspoon vanilla extract

To serve

Quantity Ingredient
110g fresh berries
lime zest, (optional)

Method

  1. Place all the pie crust ingredients in a food processor and blitz until the mixture starts to form a dough.
  2. Press the dough with your fingers into 4 individual dishes or tart cases and place in the refrigerator or freezer for 2 hours.
  3. To make the custard, put all the ingredients in a saucepan over medium heat and whisk until the custard becomes thick, about 5 minutes.
  4. When ready to serve, spoon the filling into the tart cases and sprinkle with the berries and lime zest, if using.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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