Berry Custard Tarts
These vegan fruit tarts are completely gluten-free, easy-to-make, have minimal added sugar, and are absolutely delicious! They are the perfect dessert for Mother’s Day, Father’s Day, or just the summer in general!
Print
Pin Me!
Servings: 6 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.
Tried this recipe?Mention @nuttinelli or tag #nuttinelli!