So delightful and yet so healthy for you! These vegan tarts are filled with a creamy custard made from soy milk and lucuma, a Peruvian fruit that is winning the hearts of dessert lovers thanks to its low-sugar content and butterscotch undertones. The crust that nests this exotic creaminess is made from plant ingredients, mainly oats - which are rich in fiber, manganese, potassium, among other nutrients - and almonds - which are known to be heart-protective and immune-strengthening. Topped with fresh fruits, like mango, strawberries, or blueberries, and cacao nibs for an extra crunch, these vegan tarts are a dessert to please.
- Start by making the crust. Place the oats in a blender and process them until finely ground. Transfer into a bowl.(2 minutes)
- Place the almonds in a food processor and pulse until well ground. Add the almond flour into the bowl with the oat flour.(4 minutes)
- Add the salt, the agave syrup, and the coconut oil and mix with the dry ingredients until the dough can hold form when pressed.(3 minutes)
- Distribute the dough between four individual tart pans. With you fingers, evenly press the dough to the bottom and the sides.(5 minutes)
- Place the tart pans in the freezer for half an hour.(30 minutes)
- Take the tarts out of the oven and set aside. To make the filling, start by putting a pot on the stove. Add the soy milk and add the corn starch, lucuma powder, vanilla, and maple syrup. Mix well. In case of clumps, you may strain the liquid.(2 minutes)
- Put the heat on medium and keep moving the mixture with a wooden spoon. It will thicken as it heats up. When the custard starts to simmer, take it off the stove and pour it into the crusts.(3 minutes)
- Place in the fridge to chill until serving. Top with favorite fruits and cacao nibs and enjoy!