Maple Custard Tart
This recipe is a spin on an old bakery favourite. This Maple Custard Tart is rustic and a little messy but trust me it tastes divine! Maple syrup is used to sweeten the smooth, rich, velvety custard filling, so delicious! The base is made with almond meal and coconut, giving it texture and a delightful nutty flavour. This is a dessert for special occasions and will make your gluten free family and friends feel the love.
SERVES: 8
PREP: 35 MINS
COOKING TIME: 45 MINS
INGREDIENTS LIST:
CRUST
190g OWN almond meal
40g OWN organic coconut flour
4 Tbsp. OWN organic rapadura sugar
110g Absolute Organic unsalted butter, melted
FILLING
3 Fraser Coast eggs
3 Fraser Coast egg yolks
2 cups Barambah full cream milk
½ cup Absolute Organic maple syrup
1 tsp. Very Vanilla vanilla bean paste
Gluten-Free
Preservative-Free
Grain-Free
DIRECTIONS:
CRUST
Preheat oven to 180C. Lightly grease a tart pan with removable bottom and set aside.
In a medium bowl mix almond meal, coconut flour, sugar and melted butter and combine with a fork.
Spoon mixture into the tin, build the tart crust from the edges, pinch and crimp the tart to form a fairly thick even edge, take some time with this. Next, compress what is left of the crust mixture in the bottom of the tart tin with your hands.
Place tart on a baking tray, using a silicone liner if you have one to stop the tin sliding. Bake tart for approximately 15 minutes or until a light golden brown. Allow to cool.
FILLING
Now, make custard filling. Reduce oven temperature to 140C.
Place the eggs, yolks and maple syrup in a bowl and whisk until pale. Place the milk and vanilla in a small saucepan over medium heat and bring to just below boil. Strain milk if there are large lumps of vanilla bean paste.
Next, pour the milk gradually into the egg mixture and whisk until combined well.
Pour the filling into the cooled tart shell and bake for approximately 30-40 minutes or until just set. Allow to cool.
