They say April showers bring May flowers, hopefully you enjoy my rendition of these spring-inspired custard tarts instead.
I never thought I would actually be sharing a recipe for these fancy looking tarts. In my mind I had an idea for this concept, really simple but elegant. Well elegant in comparison to what I usually make. I guess approachable elegance is what I was going for. Something that’s actually achievable for all skill-levels. So the reality is it’s super simple to achieve this look and any novice will yield a beautiful result. I have faith in you, yes even those of you that burn pasta and microwave popcorn – I’ve been there too. This is the perfect step into no-bake cooking/dessert making. Maybe starting out with no-bake bite if you’re scared to venture into tart making. However, I can assure you you’ve got this in the bag.
A little patience is needed for the prep, but I have faith in anyone wanting to replicate these to share with a loved one. You only need a handful of ingredients – 9 to be exact! Two small tart pans (I used 4.75 inch pans with removable bottoms) and a few flowers. If you want to get really fancy with the presentation. I also threw on a bit of crushed pistachios for added texture and color. If you’re not able to get ahold of small tart pans, I recommend using a muffin tin or silicon cupcakes liners. Anything that can hold the base shape and pop out easily.
I’ve experimented with the filling base and you absolutely can use raw cashews in place of silken tofu. I’d recommend soaking overnight and adding water as needed to blend them into a silky smooth consistency. You can also omit the agar, but they won’t set up as well. If that’s not an issue for you then go ahead and forget it. The cornstarch is necessary for texture. I haven’t experimented with using other starches, so I can’t vouch for their effectiveness. Please experiment at your own risk.
I want to give Kroger a huge thanks for partnering with me to create this recipe. When I was out grocery shopping I had a few ideas in mind for something different and spring-themed. As soon as I saw these stunning arrangements of pastel flowers, I knew I had to find a way to incorporate them into my post. Spring makes me think of sweets and this tart concept was on the back burner list of ideas I felt compelled to try out. I’m very pleased with the end result.
If you decide to give this recipe a try I would love to see a photo of your recreation! Feel free to tag me on Instagram @PlantPhilosophy using the hashtag #PlantPhilosophy so I don’t miss it. Thank you again to everyone that tries out my recipes and sends me photos – I save every one of them and it brings the biggest smile to my face when one of you reaches out to me with a glowing review.
Vegan Vanilla & Pear Custard Tarts
Yield 2-4 servings
No Bake Crust:
- 1/2 cup Whole Almonds
- 1/4 cup Almond Meal*
- 1 cup Dates, pitted
- Pinch of Salt
- 12.3 oz Silken Firm Tofu, water included
- 3 tbsp Maple Syrup
- 1 tbsp Cornstarch
- 1/2 tsp Agar Powder
- 1 tsp Vanilla Extract
- 1/4 tsp Vanilla Bean Powder or 1 tsp Vanilla Extract
- 1 small Pear, thinly sliced
- Coconut Sugar, to sprinkle
- Crushed Pistachios, to garnish
- Measure and combine crust ingredients in a food processor. Pulse until the dough begins to bind.
- Transfer to tart pans, evenly dividing and pressing to pack it down. Start with the base and then add the sides.
- Place in the freezer to set until needed.
- Thinly slice the pear and place on a lined baking sheet. Sprinkle with coconut sugar and broil for 2-4 minutes or until caramelized. Remove and let rest.
- In a blender, measure and pour custard filling ingredients.
- Blend until smooth, you're looking for a somewhat thicker pancake batter consistency. Add 1 tbsp of water at a time, if needed to thin it out.
- Pour filling into a medium pot and whisk constantly over medium high heat. About 5-8 minutes, or until custard thickens.
- Divide custard mixture evenly between the two tart pans. The mixture will set up quickly as it cools.
- Top with pear slices and cover or keep sealed in an air-tight container to chill in the fridge.
- Serve after 4-6 hours after chilling. Garnished with a sprinkle of crushed pistachios and a flower.
*Use can use raw or toasted almonds. I toasted mine for about 5 minutes at 375 F. The mix of almond meal and whole almonds yields a crust with better texture. Use all almonds or all almond flour, depending on what you have on hand. You can even substitute the almond meal for oat or coconut flour.
These will keep in an air-tight container stored in the fridge for up to 3 days. Best served fresh or frozen to keep for up to 2 weeks.
Serving Size 1 small tart
Amount Per Serving
% Daily Value
Total Fat 25 g
Saturated Fat 1 g
Sodium 41 mg
Total Carbohydrates 108 g
Dietary Fiber 12 g
Sugars 30 g
Protein 23 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This is a sponsored conversation written by me on behalf of Kroger/Fred Meyer. The opinions and text are all mine.