Strawberries are precious little red jewels of Mother Nature during hot summer months. This class of berries is most suitable for baking, whether it is chocolate cake or cheesecake or frosting for cakes and cupcakes. Their distinct sweet-sour taste cuts through and helps balance flavors so well. This strawberry custard tart recipe creates a perfect balance between the two flavors.
Besides adding beautiful color naturally to your desserts, these berries protect heart health by dissolving hardened fat deposits within veins and arteries. Maybe that’s the reason why cream and strawberries pair so well. Funny co-incidence!! Coconut cream also pairs well with strawberries. In fact, it pairs well with almost anything and everything. That’s why Coconut is my favorite ingredient and I use it in nearly all my dessert recipes, including this strawberry custard tart recipe. Check out my Strawberry Cheesecake recipe to indulge in more strawberry goodness.
Choose your fats wisely when baking or cooking. Since plant-based fats are way more manageable for our bodies to process. I love using avocado oil and coconut oil for most of my baking. These oils tolerate higher temperatures best during continuous cooking. Dairy-based butter is good at tolerating high heat too. However, it takes much longer to break down inside our bodies. Read more about the benefits of plant-based fats here.
Special Dietary Considerations for this strawberry custard tart recipe
If you are someone following a particular diet for weight loss or other health reasons, substitute a few ingredients here. Or don’t use that specific ingredient that you cannot consume. You would still get a yummy dessert in the end.
For example, if you are on a keto diet, then avoid using oats flour for making the tart base and stick with almonds only. I know you will say we can’t have strawberries too. But one can eat strawberries in moderation while on a keto diet. As mentioned on website everydayhealth.com, ½ cup serving of sliced strawberries contains about 4.7 g of net carbs and 4.1 g of sugar. As there are only 27 calories in the serving mentioned above, you can eat them raw, add a few pieces to your cereal, or blend a handful into a low-carb smoothie. So here in this recipe, you can either reduce the amount of strawberries or eat as per your requirement.
And if you are on a paleo or vegan diet or more recent pegan diet, then this dessert recipe is a perfect fit for you. Again all you need to do is avoid adding oats flour to the tart base. However, in a vegan diet, there is no need to avoid oats. Let’s make the yummy dessert now.
- For base
- 10-11 Medjool dates
- 1 cup oats flour
- 1 cup almonds, grounded
- ¼ cup melted coconut oil
- For filling
- 2 tbsp Custard powder
- As per need Coconut milk (or choice of plant-based milk)
- As per taste for sweetness Honey
- 600-700 g Strawberries, thinly sliced
- 1 tsp vanilla essence
- Fresh Mint Leaves, optional
1. In a food processor, beat pre-soaked and pitted dates for about 5-8 minutes. We are looking for a coarse texture and not a puree.
2. Now add grounded almonds, oats flour, and melted coconut oil. Mix everything until the mixture holds shape. You can test by using hands to see if it contains the form.
3. Spread this mixture into an eight-inch tart tin. (You can use smaller tart tin too, the tart base will be just a bit thicker.)
4. Using a spatula, spread the mixture in the tart tin as evenly as possible.
5. Cover with cling film and refrigerate for 1-2 hours.
1. To make custard, we usually follow instructions written on the box. However, I like to make custard by mixing custard powder with little quantity of milk first in a small container. I thoroughly mix, making sure the mixture is not too thick or too runny. And if there are any lumps, I simply run a hand-held blender through it.
2. In a hot pan, bring a cup of coconut milk to a boil and then add the smooth custard mixture to it.
3. Add honey and vanilla essence at this stage and keep whisking until you reach a desired consistency. Pay extra attention to consistency. It should be medium and not too runny. You can add more milk if the mixture feels too sticky. The custard becomes a bit thicker when cooled down as compared to when it is hot.
4. Let the custard cool down completely. Give it a gentle mix and pour over the tart base.
5. Refrigerate it again for at least an hour to set the custard filling.
6. When the custard is done, place the slices in a pattern of your choice. I like to keep the sliced end down and pointed side up. This gives a beautiful flower pattern, as seen in the image.
7. Garnish with fresh mint leaves and serve. Alternatively, refrigerate until you need to serve the dessert.
- The quantity of custard filling can be more or less as per your choice. Just make sure when you insert strawberry slices, the custard doesn't spill out and should be stable enough to hold the strawberry slices. If the strawberry slices sink in, then your custard isn't set correctly. So place it back into the fridge and wait until set.