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Healthy Little Vittles

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      Creamy Grilled Romaine Salad

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[slide-anything id="6097"]
BreakfastDessert

Vanilla Bean Custard Tart with Roasted Strawberries

by Gina Fontana February 6, 2020
written by Gina Fontana February 6, 2020
Jump to Recipe

Keeping it simple but definitely not lacking in yumminess, this easy Vegan Vanilla Bean Custard Tart is the best refined sugar-free dessert that makes you feel like you’re cheating (and like you baked for hours in the kitchen but definitely didn’t)! This delicious Vanilla Bean Custard tart is made with a gluten-free, vegan, grain-free shortbread crust, filled with a creamy vegan vanilla bean custard made with coconut milk and cashews and topped with roasted strawberries for the perfect naturally sweetened, healthy dessert.

easy vegan desserts

I’m gonna be honest with y’all, sometimes, and when I say sometimes I mean most always, I just want to keep things simple. This phase of my life is quite chaotic with a 3 year old boy (boy moms… you rock! lol) and a 10 month old baby girl. Mom life is definitely everything but simple, so when it comes to my recipes, I try to keep them easy and healthy, but still flavorful. This Vegan Vanilla Bean Custard Tart is the epitome of that. It’s creamy without the cream, it’s sweet without the refined sugar, it’s indulgent without the guilt, and it’s decadent without hours spent baking.

gluten free dessert recipes

The gluten-free, vegan, grain-free “shortbread” crust is made with my new favorite flour… cassava flour! It’s sweetened with date sugar and made flaky with a combination of plant-butter and coconut oil. It’s very easy to make as you just press it into your 9-inch tart pan and bake for 20 minutes!

easy dessert recipes

The creamy vegan custard filling is made with coconut milk, cashews, vanilla bean paste, maple syrup and agar agar powder (a vegan gelatin substitute to help it set up). There’s no need to bake the filling, you just fill your baked tart shell and then chill the tart in the fridge 4 hours to overnight!

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healthy dessert recipes

This Vanilla Bean Custard Tart is great on it’s own, but I highly suggest serving with roasted strawberries, which are also easy to make! You simply wash and slice your strawberries, stir them with a little maple syrup and agar agar and then bake them in the oven for 20 minutes! YUM.

tart recipe

This Vanilla Bean Custard tart was created to be a delicious dessert, but I’ll be the first to admit that I enjoyed it for breakfast too! What?! It has strawberries on it! LOL This dessert-for-breakfast also took me a couple of tried to get it just right. In the first recipe, the crust was so hard I literally scooped out the filling and threw it away, ugh- y’all know I hate to throw away food! The second recipe, the filling didn’t quite set up right and it tasted… meh. The third attempt, however, was magical. Perfect flaky crust, creamy perfectly sweet custard filling, phew! I did it.

gluten free vegan desserts

So I hope you enjoy this well-tested recipe, and if you’re into dessert for breakfast like me, be sure to also check out my BANANAS FOSTER CHIA PUDDING or my CRAN-APPLE GOJI CRISP! And don’t forget to tag me on Instagram or Facebook if you make this Vanilla Bean Custard Tart with Roasted Strawberries!

grain free dessert recipes

P.s. my go to vanilla extract that gives this tart all those gorgeous flecks is Taylor & Colledge Organic Vanilla Bean Paste!

Continue to Content
easy dessert recipes

Vanilla Bean Custard Tart with Roasted Strawberries

Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 4 hours
Total Time: 4 hours 40 minutes

This Vegan Vanilla Bean Custard Tart is the best refined sugar-free dessert that makes you feel like you're cheating (and like you baked for hours in the kitchen but definitely didn't). Top this creamy "custard" vanilla bean tart with roasted strawberries for the perfect naturally sweet garnish. This tart is vegan, gluten-free, and grain-free!

Ingredients

Shortbread Crust

  • 3 cups cassava flour
  • 1/2 cup (1 stick) plant-butter
  • 1/2 cup date sugar
  • 1/3 cup coconut oil (softened, but not melted), plus more if needed
  • 1 teaspoons pure almond extract/paste
  • 1/2 teaspoon salt

Filling

  • 1 cans full fat coconut milk
  • 1 cup raw cashews, softened
  • 2.5 teaspoons pure vanilla bean paste/extract
  • 1/2 cup maple syrup
  • 2 teaspoons agar agar powder
  • pinch salt

Roasted Strawberries (make right before serving)

  • 32 ounces fresh strawberries, washed and trimmed (some I left whole, some I cut in half and some in 4ths)
  • 1 tablespoon maple syrup
  • 1 teaspoon pure vanilla bean paste/extract
  • 1/2 teaspoon agar agar powder
  • pinch salt

Instructions

    1. Preheat your oven to 350 degrees F.
    2. First, place the cashews in a medium saucepan and cover the cashews with water. Boil your cashews for about 15 minutes until most of the water is absorbed and the cashews are softened. Let them cool while you prepare the crust.
    3. In a large bowl, whisk all the dry crust ingredients together, then add in the almond extract paste. Then "knead" in the plant-butter and coconut oil with your hands until your dough forms. The dough should be slightly crumbly, but should stick together between your fingers if you squeeze it. If it doesn't, add more coconut oil 1 tablespoon at a time until that happens. Spray a 9-inch tart pan with coconut oil and then press the crust into the tart pan.
      *NOTE: You may have leftover crust, which you can make cookies out of (it's delicious!) Be sure not to fill the tart pan too much with dough, to leave room for the filling. Bake for 20-25 minutes until the edges start to turn slightly golden. DO NOT OVER BAKE (gluten-free crust doesn't turn the lovely golden brown to signal that it's done, so I wouldn't cook longer than 25 minute.

      **NOTE: you may need to press down the crust lightly after your take it out of the oven with the back of a bowl or spoon to make a deeper well for the filling.
    4. While the crust is baking, make your tart filling. In a medium saucepan, heat the coconut milk over medium-high heat. Whisk in the maple syrup, and salt and let the mixture simmer for about 5 minutes. Remove from heat and whisk in the vanilla bean paste and agar agar. Let the mixture cool while your crust finishes baking.
    5. In a high speed blender or food processor, blend the (drained and rinsed) cashews with the rest of the tart filling on high until smooth and creamy.
    1. Let everything cool slightly and then pour the filling into the crust. Very carefully, chill the tart in the fridge at least 4 hours or overnight.

      Roasted Strawberries:

      Preheat oven to 350 degrees. Add all strawberries, maple syrup, vanilla, agar agar, and salt in a large bowl and stir. Pour onto a sprayed baking sheet and roast for 20 minutes. Let them cool before adding onto the tart. Add the strawberries to the tart and serve! Store leftover tart/slices in the fridge.

Notes

* I used Taylor & Colledge Vanilla Bean Paste and Almond Extract Paste

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Organic Raw Cashews
    Organic Raw Cashews
  • Taylor & Colledge Organic Vanilla Bean Paste
    Taylor & Colledge Organic Vanilla Bean Paste
  • Taylor & Colledge Almond Extract Paste
    Taylor & Colledge Almond Extract Paste
  • Date Sugar
    Date Sugar
  • Bobs Red Mill Cassava Flour - 20 ounces
    Bobs Red Mill Cassava Flour - 20 ounces
  • Agar Agar Powder 
    Agar Agar Powder 

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Cuisine: American / Category: Dessert
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breakfastcashewcassava flourcoconut milkdessertgluten freegrain freenaturally sweetenedroasted strawberriesshortbreadstrawberrytartvanillavegan
Gina Fontana

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2 comments

Hiba June 18, 2020 - 6:35 am

This looks really good.! i was wondering why is agar added to the roasted berries? to thicken it?

Reply
Gina Fontana June 18, 2020 - 6:45 am

Hi! Thank you 🙂 Yes, the agar is used to thicken the strawberries so they aren’t too runny when you put them on top of the tart. It’s not essential, but I do require it. Hope you enjoy! 🙂

Reply

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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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Gina | Healthy Little Vittles
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Just imagine cauliflower wrapped in naan and then baked in the oven for crispy, bread-y, scrumptiousness! A naan hug, if you will 🤗
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Find the recipe on my blog! Clickable link in bio @healthylittlevittles
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Ingredients
2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
1 cup Let's Do Organic Green Banana Flour from @edwardandsons
1/2 cup Let's Do Organic Tapioca Starch from @edwardandsons
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
pinch salt
2 bananas, ripe and smashed with a fork
1/2 cup plant milk 
1/2 teaspoon pure vanilla extract
1/2 cup maple syrup
1/4 cup peanut butter/sunflower seed butter (can use other nut butter if desired)

Cream Cheese Icing
1/2 cup vegan cream cheese
1/2 cup vegan butter, softened
2 cups powdered sugar
sprinkles

Preheat your oven to 350 degrees F. Combine the flaxseed meal and water in a small bowl and set aside. In a large bowl, whisk together all the dry ingredients. In a separate bowl, combine the mashed bananas, plant milk, vanilla, maple syrup, nut/seed butter, and flax eggs. Pour the wet ingredients into the dry and stir to combine. Don't over mix. Pour the batter into a greased loaf pan and bake for 50-60 minutes, until a toothpick comes out clean and the top of the bread is nice and golden. To make the icing beat the softened butter and cream cheese together until smooth, then add the powdered sugar a little bit at at time until the frosting forms. Allow the banana bread to cool completely before icing. Store covered on your counter for up to 3 days.
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☆ my favorite pea pesto from @minimalistbaker

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BONUS: use @strongrootsusa cauliflower hash browns for extra yum factor 😋
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Clickable link in bio @healthylittlevittles

https://www.healthylittlevittles.com/beet-hummus-hash-brown-toast/
Besides being nature’s candy, poached pears are Besides being nature’s candy, poached pears are super easy to make and look so pretty! Serve with coconut whipped cream, ice cream, or even chocolate sauce. You know what?! Treat yo’self and you just go ahead and enjoy with all the above 😉 This recipe will be in my new book! Who’s excited?! 🥳💗
One of my most popular blog recipes in 2020... and One of my most popular blog recipes in 2020... and I think will continue on in 2021 is this BUTTERNUT SQUASH + SPINACH PASTA! It’s made in under 30 minutes and is so so good 😋 Recipe is on the blog! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/butternut-squash-spinach-pasta/
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My blog contains affiliate links, which means I receive a percentage of the sale if you use the link to featured products to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so I greatly appreciate your support. Gina is a also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by advertising and linking to amazon.com

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