CUSTARD TART

I thought I would try my hand at creating something that seems like every mans favourite food. Custard. In particular; the good ol’ custard tart. It really came together quite quickly and to my surprise, I nailed it first go, well I could tell you that it actually failed when testing the ingredients the first time..But where’s the fun in that?!. The recipe below can make two mini tarts or one medium sized tart. The base is raw, so no cooking is required and the custard – well if you can resist eating it by the spoonful, sets into the perfect mix of wobbly deliciousness. All you need to do is leave it in the fridge for a couple of hours, sprinkle with some nutmeg and he’ll never know the difference. (Ok well maybe don’t put it next to a bakery version.. but you get my drift). Enjoy!

Ingredients

Custard

1.5 cups of nut milk (I used almond)

2 free range eggs

2 egg yolks

1/4 cup rice malt syrup

1 tbs maple syrup

1 tsp stevia

1 tsp vanilla bean powder or vanilla essence

1 tbs coconut oil

1 tsp nutmeg

1 tsp tapioca flour or corn flour

Base

1/2 cup almond meal

1/2 cup raw cashews

10 pitted dates

Method

Prepare your mini tart pans or one single tart pan by greasing with coconut oil. Dust your tart pans with desiccated coconut to stop the mixture sticking when trying to serve.

In a small food processor (or blender), pulse the base ingredients together until a crumble like texture is formed. Press down firmly into the tart pan(s) ensuring to press into the sides as well.

Place in the fridge to set.

In a small saucepan on low heat, place all the custard ingredients excluding* the tapioca flour, continue to whisk as it comes to a slight simmer. Continue to whisk, removing from the heat if starting to boil. (You do not want to cook the eggs, just slowly heat the mixture until it becomes thick). Add a tsp of tapioca flour and continue to stir until it thickens. This could take around 5 – 10 minutes.

Once thickened and the small peaks begin to form; pour the custard on top of the base, sprinkle with extra nutmeg and store in the fridge for at lease 3 hours. Best served the next day.