Vanilla Custard Tart

Vanilla Custard Tart

By Chaya Surie Goldberger

This elegant dessert combines texture and flavor in every bite, making it a showstopping treat that’s sure to impress.

Yields 1 14-inch (36-cm) tart

Crust

• 2¼ cups almond flour
• 4½ Tbsp coconut oil, melted and cooled
• 3 Tbsp maple syrup
• 1½ tsp vanilla extract
• ¼ tsp salt

Vanilla Custard

• 2 cups almond milk
• 4 egg yolks
• ½ cup sugar
• 1 tsp vanilla extract
• 3 Tbsp potato starch

Topping

• 1 16-oz (450-g) container pareve whipping cream
• 1 cup confectioners’ sugar
• ½ cup chocolate chips
• 1 tsp coconut oil
• nuts of choice, for garnish

Preheat oven to 350°F (175°C).

To prepare the crust, mix all ingredients in a bowl, then press the dough into a greased tart pan. Poke a few holes in the crust with a fork. Bake for 10 minutes.

Remove from oven and allow to cool completely.

To prepare the vanilla custard, bring almond milk to a boil in a small saucepan over low heat.