Together with Blue Coconut (my FAVE coconut oil) we have created these super cute and amazingly delicious Christmas Fruit Custard Tarts.
Custard and fruit has got to be one of the best combos! To be honest, I have never made custard before. Over Xmas we usually buy the Anchor custard in the carton that is all ready eat (how good is this custard! 😋). However, I was surprised at how easy it was to make this custard AND that is actually tasted just like the real thing.
You may need to add a little coconut flour to the pastry mix if it is too wet. I have found that if you buy ground almonds from the shop, it will absorb more liquid as the flour is much finer. Compared to if you make your own, you are usually left with a few chunky bits of almond pieces which means the flour is less able to absorb liquid….if this makes sense!
Use any fruit that you like for the top. E.g. plums, cherries, blueberries, raspberries, blackberries, apricots, pineapple, mango etc.
The custard can be made the day before you are planning to serve it. Cover it and leave it in the fridge over night. The next day give it a good whisk before filling the tart cases.
Thanks Blue Coconut for partnering with us on this post and video. We only partner with brands that we LOVE and are excited to share with our amazing community 😊.
Christmas Fruit Custard Tarts
1 & 3/4 cup ground almonds
1/2 cup tapioca flour
1/4 tsp baking soda
Pinch of salt
2 Tbsp Blue Coconut Coconut Oil
1/2 tsp vanilla extract
2 Tbsp maple syrup (or any other sweetener you prefer)
2-3 Tbsp coconut flour (only if needed)
1 punnet of strawberries
2 x kiwi fruit
2 x mandarins
First make the custard as this needs time to cool down.
Place all custard ingredients into a pot and heat on low to medium heat whisking continuously until thick. Once thick, take off the heat and leave to cool to room temperature then place in the fridge to chill.
To make the pastry, add all of the ingredients to a bowl and mix. If the dough is too dry, add a little water. If the dough is too wet then add coconut flour until it comes together. Place the dough in the freezer for 10 minutes.
Roll the dough out between 2 pieces of baking baking and using a cookie cutter to make approximately 10 circles. The size of your circles depends on how big your pie tins are.
Place each dough circle in a coconut oil greased muffin tray.
Bake the cases for 15-20 minutes at 180 degrees or until cooked. Set aside and leave to cool down.
Once the custard is cold, fill the pastry cases and top with your favourite fruit.
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