If you know me, you know that I love my dessert. I may be passionate about nutrition, and fueling my body with healthy clean foods, but I am just as passionate about the cookie or slice of pie that comes after the greens. (Reason number 17 I will never have abs.)
To be honest, I wasn’t super confident in this recipe when I first made it. I was thinking “Vegan custard? Can it really be any good without the eggs and milk”? Nevertheless I was determined to try! If I could pull it off then I could indulge in custard dishes without paying the consequences a couple hours later…
Doubt was quickly turned to DAMN when I had that first taste of the creamy concoction. It had a slightly caramelized flavor and that perfect custard texture. The custard would be great in other dishes as well – bars, in cupcakes, on a spoon…
Ingredients
Crust
1 C Almond Flour
1 1/2 C All Purpose Flour, can substitute a gluten free blend
1/2 C Powdered Sugar
1/2 teaspoon Salt
2/3 C Coconut Oil, melted
Custard
1 C plant milk – rice or almond are my faves
1/4 C cornstarch
1 C full fat coconut milk – the thick creamy kind from the can
1/2 C agave or fruit syrup
1 tsp vanilla bean paste or 2 tsp vanilla extract
Top
2 apples – I used pink lady
powdered sugar optional
Directions
Preheat oven to 350ºF/180ºC and prepare a tart pan with nonstick spray or oil
Combine all ingredients until a soft malleable dough forms. Press into tart pan evenly, making sure to get all the way up the sides.
Blind bake the dough for 10-15 minutes. I advise placing parchment then ceramic or dried beans inside the dough to help it keep its shape.
While the dough is baking, prepare the custard. Combine the plant milk and cornstarch, whisking until smooth. Add in remaining ingredients and place over medium heat.
Continuously stir the custard mixture until it becomes thick – slightly thinner than pudding. The custard will continue to thicken as it cools.
Pour the custard into the tart shell and gently shake to get an even layer.
Slice the apples very thinly and arrange on top of the custard. Bake for another 5-10 minutes until apples are soft
Sprinkle powdered sugar over top and enjoy!
