Almond Custard Tart with Strawberries

Name: Almond Custard Tart with Strawberries
Prep time: 25 min
Total time: 3 h 45 min
Yield: 8 servings
Ingredients: 1/3 cup melted coconut oil; 1/4 cup sugar; 1/4 teaspoon kosher salt; 1 large egg yolk; 1 cup unbleached all-purpose flour; 1/2 cup rolled oats; 2 cups homemade or store-bought unsweetened almond milk; 1/4 teaspoon kosher salt; 1/2 vanilla bean, seeds scraped, or 1/2 teaspoon pure vanilla extract; 4 large egg yolks; 1/3 cup sugar; 1/4 cup cornstarch; 2 cups sliced strawberries, for serving; 1/4 cup toasted sliced almonds, for serving

Recipe photo courtesy of Bryan Gardner

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.

3 hours 45 mins 25 mins 8 Makes one 9-inch tart

Total Time Prep Servings Yield

Ingredients

Directions

1.
Crust: Preheat oven to 350 degrees.
2.
In a medium bowl, whisk together oil, sugar, salt, and egg yolk. Stir in flour and oats until a crumbly dough forms. Press into bottom and up sides of a 9-inch fluted tart pan with removable bottom. Bake until set and light golden, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
3.
Filling: In a medium saucepan, heat milk, salt, and vanilla seeds until simmering around the edges. Meanwhile, in a medium bowl, whisk together yolks and sugar until pale and thick; whisk in cornstarch until smooth. Whisking constantly, gradually add half of milk to egg mixture, then pour egg mixture into saucepan. Bring to a boil over medium heat, whisking constantly until custard is thickened and bubbles once in the center, about 2 minutes.
4.
Using a rubber spatula, press custard through a sieve into crust; smooth with a small offset spatula. Cover surface directly with plastic wrap and refrigerate until well chilled, about 2 hours. Just before serving, arrange strawberries on top and sprinkle with almonds.

Cook's Notes

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.