These vegan tarts are filled with a creamy custard made from soy milk and lucuma, a Peruvian fruit that is winning the hearts of dessert lovers thanks to its low-sugar content and butterscotch undertones. The crust that nests this exotic creaminess is made from plant-based ingredients, like oats and almonds. Topped with fresh fruits, like mango, strawberries, or blueberries, these vegan tarts are a dessert to please.
- Start by making the crust: Place the oat flour, almond flour, salt, agave syrup, and coconut oil in a bowl and mix with the dry ingredients until the dough can hold form when pressed.(3 minutes)
- Distribute the dough between four individual tart pans. With your fingers, evenly press the dough to the bottom and the sides of the pans. Poke a few fork holes into the bottom of each tart.(5 minutes)
- Place the tart pans in the fridge for half an hour while you preheat the oven to 375°F (190°C). Bake for 12-15 minutes, or until golden brown.(45 minutes)
- Take the tarts out of the oven and set aside. To make the filling, start by putting a pot on the stove. Add the soy milk, corn starch, lucuma powder, vanilla, and maple syrup. Mix well. In case of clumps, you may strain the liquid.(2 minutes)
- Put the heat on medium and keep moving the mixture with a wooden spoon. It will thicken as it heats up. When the custard starts to simmer, take it off the stove and pour it into the crusts.(3 minutes)
- Place in the fridge to chill until serving. Top with favorite fruits and cacao nibs and enjoy!
Almond flour
