Berry Custard Tarts – A Great Bite Sized Treat to Enjoy
The Perfect Tart
Berry season is just around the corner and these custard tarts are the perfect pair! These vegan fruit tarts are completely gluten-free, easy-to-make, have minimal added sugar, and are absolutely delicious!
Perfect for Mother’s Day
They can be served as the perfect little treat for any occasion, but I recommend making these for Mother’s Day (it is this weekend if you happen to have lost track of the days while quarantined).
These vegan fruit tarts have just the right amount of sweet, but if you are craving just a bit more I recommend pouring a touch of maple syrup on top! They are the perfect size to enjoy… so feel free to have 1, 2, 3, or the whole batch!
Bakery On Main
With only 5 ingredients and the help of some delicious Sprouted Blueberry Flax granola from Bakery On Main, you can whip up these delicious Berry Custard Tarts in no time. They are completely plant-based, vegan, and gluten-free for everyone to enjoy.
If you aren’t familiar with Bakery On Main, then you need to try out their products! Bakery On Main provides different flavors of granola that are completely gluten-free. To see what other delicious products are provided by Bakery On Main, you can check out https://bakeryonmain.com/ for more!
TIPS & TRICKS
- Baking beans can help the crust keep its shape while baking. Feel free to use them if you have them! I didn’t use them and didn’t have any issues.
- Get the freshest berries you can! Organic berries have been found to contain less traces of pesticides so go for those if you want.
- Feel free to use whatever fruit is in season!
THE MORE YOU KNOW
Almond Milk
Almond milk is a great neutral nut milk that can be used to replace regular dairy in recipes. You can easily find it in the stores and I would recommend getting the unsweetened and unflavored variety. Otherwise, I highly recommend making it yourself! Give my recipe a try!
THANKS FOR READING
Thank you Nutti’s for taking the time to read this post and I truly hope you enjoy these Vegan Fruit Tarts! If you make this recipe, please let me know how you like it in the comments below!
Feel free to pin this recipe to Pinterest if you liked it! I always love to see what recipes you enjoy. Also, you can follow me on Pinterest for more recipes, just click the link below my bio or search for Nutti Nelli!
Mahalo!
Janelle
Berry Custard Tarts
Equipment
- Muffin Pan
Ingredients
Crust
- 1½ Cup Bakery On Main Blueberry Granola blended
- 3 tbsp Refined Coconut Oil melted
Custard
- 1 Cup Almond Milk
- 2 tbsp Cornstarch
- 2 tbsp Sugar
- 1 tsp Vanilla Extract
Toppings
- Strawberries
- Blueberries
Instructions
Crust
- Preheat the oven to 350°F and prep a muffin pan with oil, butter, or cupcake liners.
- Blend the granola until fine, then mix in coconut oil until well incorporated.
- Evenly distribute the crust mix for 6 tarts and form the tart crust ½ – ¾ to the top of the pan. Be sure to compact the crust on the bottom and sides to form a bowl for the custard to later be added into.
- Bake crust for 10-13 minutes or until golden and firm.
- Allow the crust to cool for 5 minutes before transferring to a cooling rack.
Custard
- Using a medium saucepan, whisk the cornstarch and sugar together.
- Slowly add in and whisk 1/3 c of the almond milk to prevent any clumps and then add the rest of the almond milk once the cornstarch is dissolved with the vanilla extract.
- On medium-high heat whisk the mixture until bubbling begins and the mixture begins to thicken like gravy, then turn down the heat to medium-low and switch to using a spatula.
- Gently simmering, continuously scrap the sides and bottoms for 7-10 minutes until the custard can hold its shape for a few seconds.
Assembly
- Pour the custard into the crusts.
- Add some blueberries and strawberries on top, then leave the tarts in the refrigerator until you’re ready to serve.