Figs Almond custard pie – Vegan, GF and DF

Figs custard pie

About:

Custard fig tart slices are made with almond meal crust which makes it flour free. A homemade custard is used with orange blossom flavour and topped with fresh figs.  Custard is made with non-dairy milk and sunflower spread which makes it vegan.

Enjoy this Gluten Free, Dairy free healthy pie..Each bite is crunchy and flavourful…

Serves: 6
Preparation time: 10 minutes
Baking time: 20-25 minutes

Ingredients:

For the crust:

  • Almond meal/flour- 1 1/2cup
  • Baking soda-1/4tsp
  • Vanilla extract-1tsp
  • Maple syrup-1-2tbsp
  • Vegan spread-2-3tbsp (I used sunflower spread)
  • Cold water-1-2tbsp

For custard filling:

  • Non-dairy milk-2cups
  • Arrowroot powder-2tbsp
  • Orange-blossom water-2tsp
  • Maple syrup-1/4cup (or as sweet desired)
  • Fresh figs-5-6 (sliced)

Procedure:

For the custard:

  • Dissolve arrowroot powder in 1/2cup milk and keep aside.
  • Heat the remaining milk with the maple syrup and mix well.
  • Once the milk come to boil, reduce the flame to low and add the arrowroot milk mixture and cook over a low flame, stirring continuously till the mixture coats the back of the spoon.
  • Finally add orange blossom water/essence mix well and turn off the flame.
  • Cool completely.

For the crust:

  • In a mixing bowl combine almond meal/flour, baking soda.
  • Grease the baking tray/loaf pan and keep aside.
  • Add in vegan spread, vanilla, maple syrup and water and mix well until just combined, using lightly greased hands, press the dough evenly over the bottom of the pan. Refrigerate the crust for 30minutes-1hour or until chilled.
  • Pre-heat the oven at 180deg C.
  • Pour custard on the chilled crust and place sliced figs and bake for 20-25minutes.
  • When you remove from the oven the custard would slightly wobbly but once chilled it sets.
  • Serve chilled.

Note:

  • Sweet can be altered as per the taste.
  • Egg can be used alternatively to arrowroot powder for custard so it makes the custard firm.
  • Orange blossom can be substituted with vanilla essence if not handy.
  • Any milk of your choice can be used in custard.

I am bringing this to Kimmy’s Healthy Vegan Potluck #17 and Angie’s Fiesta Friday #37

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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on October 11, 2014, in Dessert, International, Vegan and tagged , , , , . Bookmark the permalink. 40 Comments.

  1. Wow, Wow, Wow! This sounds divine!!!

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  2. Love the figs on the top 🙂 Yummy 🙂

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  3. Creation of a Genius ❤

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  4. Love the idea of making the crust with almond meal……

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  5. Now this is a lovely treat.. I’d love a slice with my coffee this morning! I did have a crate of figs but we’ve eaten them all. I’ll check at the market the next time I go:)

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  6. This looks delicious! My best friend can’t have gluten, sugar, or yeast. I’ve been searching for a dessert she would enjoy. I’m bookmarking this to try for Thanksgiving. Thank you! (I’m also following you, too!)

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  7. I have to eat gluten-free and I have issues with dairy so this amazing looking dessert tics both those boxes!

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  8. They look great! I love figs.. Glad you used them! 🙂

    Liked by 1 person

  9. mmm this looks great, I love figs!

    Liked by 1 person

  10. Wow, this sounds so delicious and perfect for all of our guests who are gluten and dairy free, Chitra! What a gorgeous dessert to bring to FF! Thanks so much! 😀

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  11. looks abs delicious!

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  12. Reblogged this on Chef Ceaser.

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  13. rockmyvegansocks

    This sounds super delicious! I love the idea of using figs – I’m always using dates to sweeten things, this would be a nice change for me =)
    Thank you for sharing this at Healthy Vegan Fridays! I have pinned your recipe to our Pinterest Board.

    Like

  14. Thanks Kimmy for the feature…

    Like

  1. Pingback: Fiesta Friday #37 | The Novice Gardener

  2. Pingback: Healthy Vegan Friday #18 |

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