Recipe Native Summer Custard Tart
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Topped with seasonal fruits, crunchy pistachios and delicate flowers, this wattleseed-infused creamy custard tart embodies the essence of Australian summer. A true treat for the senses!
You will need
Serves 8
The base
- 400g vegan biscuits (we use Arnott's Nice biscuits)
- 3/4 cup melted vegan butter
Custard filling
- 1 1/2 cup coconut cream
- 2 cups almond milk
- 1 teaspoon wattleseed powder*
- 1/2 cup corn starch
- 1/3 cup maple syrup
- 1/2 teaspoon turmeric powder
- 1 tablespoon vanilla bean paste
To serve
- Fresh peaches
- Strawberries
- Edible flowers**
- Crushed pistachios
Recipe: Koori Kitchen / Georgia Smith
Directions
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Step 1
Preheat the oven to 180℃.
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Step 2
In a food processor, blend the cookies into a fine crumb.
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Step 3
Add the crumb to a large bowl with melted butter and mix until all combined. Press the mixture into a greased tart tin using a spoon to form the tart base. Bake in the oven for 10 minutes.
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Step 4
In a saucepan, add all the custard filling ingredients and whisk before heating, until no lumps appear.
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Step 5
Place the saucepan on a medium heat and continuously whisk until the custard starts to become thick. Continue whisking until the consistency is thick enough when you lift the whisk it doesn’t just slide off but slowly falls creating ribbons.*
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Step 6
Remove the tart base from the oven and whisk the custard tart mixture before adding to the tart base.
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Step 7
Cool the tart for 30 minutes before covering it with plastic film and placing into the fridge to set. This stops the tart from forming a skin on top. Refrigerate overnight.
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Step 8
Once the custard tart has set, decorate it with all of your favourite seasonal fruits, edible flowers and crushed pistachios.
Variation
* You can grab native wattleseed online. If you can’t find the powder, just blitz it in a blender.
** You can use a range of edible flowers, but nasturtium flowers and leaves, calendula, geranium, fuchsia, lavender, starflower, snapdragons and violas all complement sweet dishes well.
Hot tip!
If your custard is lumpy, you can use a sieve when pouring into the base, or use a handheld mixer to blend any lumps out.
Recipe: Koori Kitchen / Georgia Smith
