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.

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Ingredients

Crust
Filling

Directions

Instructions Checklist
  • Crust: Preheat oven to 350 degrees.

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  • 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.

  • 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.

  • 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.

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