Custard tarts

It seems you lot are custard lovers. When I did a little shout out recently asking what things people would like me to ‘healthify’, custard tarts and custard creams were up there. It got me thinking, and off I daydreamed down memory lane remembering all the custard-covered desserts I consumed in my youth.

You guys were bang on the money; there just don’t seem to be any good versions out there that aren’t loaded with dairy, sugar, gluten, soy, or…custard powder. When there’s a will there’s a way though, and these custard tarts are anything but ordinary. So whilst custard tarts are comically known for being thrown in people’s faces, there’s no way these will be going anywhere but in your mouths!

Makes around six tartlets


For the pastry

  • 1 cup oats
  • 1 cup ground almonds
  • 6 tbsp coconut oil
  • 4 tbsp pure maple syrup

For the custard filling

  • 1 cup cashews, soaked in water for 4 hours
  • 3 tbsp pure maple syrup
  • 2 tbsp coconut oil
  • 1/2 tsp vanilla extract
  • Preheat your oven to 180C. Place the oats in a food processor and whizz for around a minute until they form a flour, then add in the other ingredients and whizz again until they form a sticky, smooth dough. Split the dough into three and press it into tartlet tins, making sure it covers the base and sides evenly, then bake them in the oven for 10 minutes. Leave to cool while you make the filling.
  • For the custard filling, combine the ingredients in a food processor or high speed blender and then whizz for around five minutes until smooth and slightly warmed. Spoon into the tartlets and serve.
  • Love, Mrs H xx
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