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.

Meanwhile, beat the egg yolks and sugar until light and fluffy. Add vanilla extract. Sift the potato starch into the mixture and mix well.

When the almond milk comes to a boil, remove from heat. Add ⅓ cup hot milk to the egg mixture while constantly mixing. Repeat another 3 times, until you’ve put a total of 1⅓ cups almond milk into the egg mixture.

Pour the egg mixture into the pot and mix well. Simmer, mixing all the time, until you have a thick pudding-like texture.

Pour the pudding onto the crust and place it in the refrigerator to set.

To prepare the topping, beat the whipping cream. Once whipped, add the confectioners’ sugar until it stiffens. Place the whipped cream into a piping bag with a star tip and pipe onto the custard. Place the tart back in the refrigerator.

Melt the chocolate chips. Add coconut oil to the melted chocolate and drizzle it over the pie.

Garnish with chopped nuts of choice.

Keep refrigerated until serving.