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Cranberry custard tart
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Prep Time:
100 minutes
Cook Time:
60 minutes
Total Time:
160 minutes
Decadent cranberry-chia custard sans wheat.
Ingredients:
  • 170g rolled oats
  • 70g (1/2 cup) pecans
  • 85g (1/2 cup) buckwheat flour
  • 60g (1/4 cup) coconut oil
  • 2 tsp white chia seeds
  • 1.88 gm ground cinnamon
  • 165ml maple syrup
  • 175g (1 1/2 cups) frozen cranberries
  • 15.00 gm gluten-free custard powder
  • 300ml reduced-fat milk
  • 3 eggs
  • 100ml light thickened cream
  • 3/4 tsp vanilla bean paste
Instructions:
  • Preheat your oven to 180C/160C fan forced and generously grease a 24cm fluted tart tin with a 3.5cm depth using coconut oil.
  • In a food processor, finely chop the oats and pecans. Add flour, oil, chia seeds, cinnamon, and 60ml of syrup. Process until a sticky mixture forms. Press the mixture over the base and sides of a tin. Bake for 10-12 minutes or until firm to the touch. Allow to cool completely.
  • In a saucepan over medium heat, gently simmer cranberries with 2 tablespoons of maple syrup, shaking occasionally, until they are soft, about 8 minutes. Strain the cranberries, saving the syrup. Bring the syrup to a boil over medium heat, then let it simmer for 2-3 minutes until it thickens. Allow it to cool.
  • Preheat the oven to 160C/140C fan forced. In a bowl, combine custard powder with 80ml of milk and whisk until smooth. Gradually add eggs one at a time, followed by cream, vanilla, remaining milk, and syrup.
  • Spread a layer of half the cranberries on the tart base. Pour the custard mixture over them and add the remaining cranberries on top. Place the tart on a baking tray and bake for 40 minutes or until it is just set. Let it cool completely before drizzling with cranberry syrup.

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