Fruit & Custard Tart
This dessert is easier to make than it sounds...and so worth the effort. Even if you are not what you would call a baker, you will shine at this lovely dessert. Using seasonal fruit adds to the joy of this pretty and yummy treat.
Oat & Nut Crust:
1 cup rolled oats
1/2 cup almonds
1/4 cup avocado oil
1/4 cups brown rice syrup
1 cup amasake or unsweetened almond milk
2 teaspoon kuzu or arrowroot dissolved in 1/4 cup cold water
1 teaspoon pure vanilla extract
3-4 cups fresh fruit- like sliced strawberries, halved grapes, sliced peaches, pears or apples (tossed with 1 teaspoon lemon juice to prevent discoloring), blueberries, raspberries
1/2 cup apricot preserves (unsweetened or fruit-sweetened)
1/2 cup brown rice syrup
1/4 cup spring or filtered water
Preheat oven to 350 degrees. Prepare tart dough by blenderizing oats and almonds into a fine meal (in a food processor). Mix in corn oil and rice syrup to create a very stiff dough. With wet hands, press firmly into a pie shell to create an even covering. Bake for 15 minutes. Set aside.
Prepare the filling by heating amasake/almond milk thoroughly. Stir in dissolved kuzu until mixture thickens and starch cooks, about 3 minutes. Stir in vanilla after removing from heat. Spoon amasake into pie shell evenly. While custard is still soft and warm, press fresh fruit in an attractive pattern covering the filling completely.
Prepare the glaze by heating ingredients over low heat, stirring constantly, until agar dissolves, roughly 10 minutes. The mixture will thicken slightly. Brush or spoon over the fruit while very hot. Allow the tart to set up for about an hour before serving. Makes 8-10 servings.
Note: Pouring the glaze over the fruit while hot, cooks it just enough to make it slightly tender.