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