Vegan Apple Custard Tart~Gluten-free
Now is the apple harvest high season, what will you do with the apples?
We pick up a lot of different species from a huge apple orchard. Some of them I will storage in my garage by wrapping them individually with newspaper, it can keep for a longer life.
Part of the apples, I like to make it into applesauce for cake making later. And the others I would make tarts, crumbles or cakes. And today, I would like to make it a little different, I mess up with custard and apple puree in a tart with different layers.
In the meantime, I decided to make it healthier with low in fat, less sugar and without gluten. What do you think?
First, I need to prepare the crust, it is gluten-free without any flour, just oat flour, dates and walnut for the main ingredients.
Pre-bake the crust first to make sure is not a soggy bottom. Then cook the apples like applesauce. Or I have the other idea if you don’t want to do lots of work. You can just slice up the apple and arrange all the slices on the baked crust like a pinwheel pattern, then cover with the custard, and bake. Isn’t that easy and save you lots of precious time!
But I have to advise you to make a smaller size if you haven’t a lot to feed. The reason is when the tart gets cold, the crust will get moist back.
Vegan Apple Custard Tart~Gluten-free
Ingredient: 24cm tart tin
Crust:
- 1/2 cup rolled oats
- 1/2 cup pitted dates⠀
- 1/2 cup walnuts⠀
- 1-2 Tbsp water or coconut oil
Method:
- Preheat the oven to 350F/180C/160C in a fan oven.
- In a small food processor, process the oats, pitted dates, walnuts, water, and coconut oil until a dough forms and the mixture holds together when you pinch it with your fingertips.
- Refrigerate for about 30 minutes before baking.
- Line a parchment paper over the crust. Fill with dry beans, rice or pie weights.
- Bake for 15 minutes. Remove the weights and the parchment paper. Return to oven for another 10 to 15 minutes. Allow cooling before filling.
Apple filling:
- 2 Apples, diced
- 1/4 cup Maple syrup or Raw brown sugar
- 1 tsp Lemon juice
- 1/2 tbsp of Vegan butter, optional
- 1/4 tsp Ground cinnamon
- 1/8 tsp Ground nutmeg, optional
- Put the diced apples, sugar, butter and lemon juice in a small saucepan over medium-low heat. Cook until the apples soft and turn a slightly brown. Off heat.
- Pour the apple mixture in a food processor, add the remaining ingredients and blend to a smooth purée. Pass through a fine sieve. The purée should be thick and sticky like a jam, if it’s too thin, transfer to a pan and cook on a low heat until thickened. Set aside.
Vegan custard:
Ingredients:
- 3 cups non-dairy milk (divided into 2 cups and 1 cup.)
- 1 lemon zest
- 4 tbsp sugar
- 5 tbsp cornstarch or tapioca starch
- ½ tsp vanilla bean
- 2 tbsp Vegan butter
Method:
- Place 400ml nut milk in a saucepan, add sugar, lemon zest, vanilla, Turn on medium-low heat.
- Put the remaining 200ml milk in a bowl, add cornstarch, stir to combine. When the nut milk is boiling, turn down the heat. Add the cornstarch batter into the cooking custard slowly, keep stirring and let it cook until thickened. Remove from heat and pour over a fine sieve, and press through to a smooth custard. Then add the vegan butter in and mix until melted.
Assembly:
- Preheat the oven to 110°C/gas mark 1/4.
- Put the apple puree over the tart case. Then pour the custard over. Bake the tart for about 1 hour. Allow cooling to room temperature before slicing.
