Vegan Tofu Custard Tart with Stardust Cherries

Vegan Tofu Custard Tart with Stardust Cherries

Chew and I took our first trip outside of Vancouver this past week. We met in Kelowna just in time for the start of cherry and peach U-Pick. Of course, we brought back goodies to share with ya’ll!

The cherry farm we visited was Kempf Orchards. After a taste test, the unanimous opinion was that the Lapin and Stardust cherries were the tastiest. Lapins are the dark red cherries with a deep flavour. It was my first time coming across the Stardust type; they look similar to Rainier cherries but taste sweeter with a stronger floral note. Off to the orchards we went and got to work filling our metal pails. Both varieties were absolutely ginormous, like over an inch wide! Even the owner told us it was perfectly okay to discard the smaller cherries on the ground. And by smaller, that means cherries that we would call ‘jumbo’ at the grocery store. High standards are acceptable when picking your own fruit. But as a person that can’t stand wasting perfectly edible food, I ate enough cherries to fill me up until dinner time!

Ingredients

  • CRUST
  • 1 cup quick cook oats, ground into flour
  • ¼ cup all purpose flour*
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • A pinch of salt
  • ¼ tsp cinnamon
  • ¼ cup frozen coconut oil, cut into small-ish cubes
  • 1 tbsp maple syrup
  • 2 tbsp almond milk, plus more as needed
  • TOFU CUSTARD
  • 200g plain silken tofu
  • ¼ cup maple syrup
  • 2 tsp pure vanilla extract
  • ¼ cup melted coconut oil
  • A pinch of salt
  • TOPPING
  • 1 generous handful of stardust cherries
Read the whole recipe on Radiant Rachels