Vegan banana custard tart

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

I was reading a blog of a girl who was doing a Pâtisserie Certificate at Cordon Bleu in Japan.

She was explaining all the techniques she was learning during the course, and inspired me to cook something more creative and usual. Fortunately or unfortunately, I don’t have the tools nor the ingredients (i.e: tart tins, cake tins, caster sugar, butter etc) to make something too fancy, and the furthest I could go was this vegan tart.

20120615-124442.jpg It looks more complicated than what I normally cook, but it’s not as difficult as it seems. Just break it into several steps (it doesn’t all have to be done in the same day!) and you can make your own tiny finger sweets!

It is composed of two parts:

1)Vegan tart base

and

2)Soy custard

You can decorate it with any fruit you like, strawberries, oranges, raspberries, or even a mix. My 20 month old daughter Yumi loved it, but she licked all the cream out before eating the base! It was kind of a mess after our morning tea, but if it’s tasty, that’s all that matters.

 

I don’t have a mini tart tin, so I used my regular muffin tin. I did not line it with paper or oil, but the base came out just fine.

 

Ingredients (to make 12 regular muffin tin size tart base + extras to make yummy crackers)

-30g Almond meal

-100g Organic plain flour

-120g Organic wholemeal flour

-Pinch of salt

-60g Oil (I used rice bran oil)

-60g Water

-2 Tablespoon Organic maple syrup

 

Step 1: Put all the dry ingredients (flours, almond meal, salt) in a food processor and mix on high for 30sec, add wet ingredients (oil, water and maple syrup) and mix on low for 30 sec. Put the mixture out onto a wrap and form a  small square, let it rest for 30min.

 

Step 2: Roll the mixture onto a table (with a mat, if you have one) and roll it out thinly (about 3mm) Cut it out with 11cm radius bowl or a cup and spread it into the muffin tin. Bake on 190 C preheated oven for about 12min.

 

Now your base is done!

 

Soy milk custard (to fill 12 tart)

-250ml Organic soy milk

-4 Tablespoon glutenous flour

-1-2 Tablespoon maple syrup

-1 teaspoon Organic vanilla extract

 

Step 1:Pour soy milk and maple syrup into a small pot, shift in flour. Cook on low heat for 5-8min, constantly stirring with a wooden spoon, when the mixture is firm and  is “pulling off” from the bottom, add vanilla and mix. Let it cool.

 

Now the custard is done!

 

 

All you have to do is assemble them. Drop a spoonful of custard into the tart base, and decorate it with your favorite fruit. The base and custard can be made a day before you plan to eat it, if you have leftover custard, just have it with your toast of pancake or whatever you like! Yumi loved eating the cracker I made from left over tart base mix. I think I will try it again soon myself so I will get used to making the base!

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One Comment to “Vegan banana custard tart”

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