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Gallery Almond Custard Tart with Strawberries Credit: Bryan Gardner Recipe Summary prep: 25 mins total: 3 hrs 45 mins Servings: 8 Yield: Makes one 9-inch tart
Ingredients Crust 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 Filling 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
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.
Gallery Almond Custard Tart with Strawberries Credit: Bryan Gardner
Recipe Summary prep: 25 mins total: 3 hrs 45 mins Servings: 8 Yield: Makes one 9-inch tart
Gallery
Almond Custard Tart with Strawberries Credit: Bryan Gardner
Almond Custard Tart with Strawberries
Credit: Bryan Gardner
Almond Custard Tart with Strawberries
Recipe Summary prep: 25 mins total: 3 hrs 45 mins Servings: 8 Yield: Makes one 9-inch tart
Recipe Summary
prep: 25 mins total: 3 hrs 45 mins
Servings: 8 Yield: Makes one 9-inch tart
prep: 25 mins
total: 3 hrs 45 mins
prep:
25 mins
total:
3 hrs 45 mins
Servings: 8
Yield: Makes one 9-inch tart
8
Makes one 9-inch tart
Ingredients
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
Directions
Crust: Preheat oven to 350 degrees.
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.
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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All Reviews for Almond Custard Tart with Strawberries
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Almond Custard Tart with Strawberries
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
