• Michelle

Custard Tart - Gluten and Dairy Free

So I have been playing with my dairy free cream desserts again and this one is a cracker! I love custard tarts. I MISS custard tarts. Well, now I don’t have to. This one is dairy and gluten free and no one, regardless of whether they have food intolerances or not, would find it lacking.


So the one on the left is the dairy and gluten free custard tart, and the one on the right is the traditional custard tart, don’t worry, I will put the recipe for that one up for you too, I just need to make it in the bigger flan dish first to make sure I have the quantities exactly right.


Ingredients


Pastry


70g caster sugar

120g almond meal

70g coconut flour

15g tapioca starch

60g olive oil

2 eggs


Filling


70g raw cashews

35g raw pine nuts

115ml boiling water

3/4 cup almond milk

1 teaspoon vanilla

4 eggs

125g caster sugar

Rice for baking blind

1 egg extra for egg wash

nutmeg


Pop the cashews and pine nuts into a dish, cover with the boiling water, leave to soak for at least three hours, leave it on the bench until it is cool, then cover and transfer to the fridge so it does not go sour.


Mix the pastry dry ingredients, then add the olive oil and 2 eggs, work that with your hand until it forms a soft dough. Press into the bottom and up the sides of a loose bottomed flan tin, wet hands will make this easier. Pop into the freezer for ten minutes to firm.



Preheat oven to 170 degrees C fan forced, 180 degrees C if not fan forced. When that is hot, lay a piece of baking paper over your pastry shell, pour in the dry rice until it is at least half full, bake for 15 minutes or until cooked through.

Lift off the baking paper and with it, the rice, brush with beaten egg and then return to the oven for five minutes to seal.

In a high speed blender or food processor, I used my NutriBullet, process the soaked cashews and pine nuts with their water and the almond milk until very smooth. Transfer to a jug, beat in the vanilla, remaining eggs and caster sugar. Pour into the pastry shell, it is actually easier to do this in the oven if you can, you will spill less over the sides than if you try to fill it up and then move it. Fill that almost all the way up to the brim, turn the oven down to 155 degrees C fan forced or 165 degrees C if not fan forced, and bake very gently until it is set almost all the way through when jiggled, a small wriggle in the very centre is okay, that will firm up with residual heat, but if it sloshes or makes waves it needs a little longer. Mine took about 25 minutes to cook the custard through.

Remove from oven, sprinkle with some freshly grated nutmeg, cool and then chill and then....ENJOY!



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