We love how balanced this tart is—the custard filling has a subtle almond flavor, isn't overly sweet, and pairs beautifully with the crunchy oat crust. It makes an excellent healthy Easter dessert and is dairy-free to boot.
While you can use store-bought almond milk, our DIY version takes this tart to the next level. To make homemade almond milk, soak 1 cup raw almonds in 4 cups water overnight in the refrigerator. Drain, then blend with 3 1/2 cups cold water in a high-speed blender until frothy. Strain through a fine sieve lined with cheesecloth into a bowl, pressing down with a flexible spatula and squeezing out liquid; discard solids. Transfer to a resealable jar and chill up to 5 days; shake before serving.