They say April showers bring May flowers, hopefully you enjoy my rendition of these spring-inspired custard tarts instead.
I never thought I would actually be sharing a recipe for these fancy looking tarts. In my mind I had an idea for this concept, really simple but elegant. Well elegant in comparison to what I usually make. I guess approachable elegance is what I was going for. Something that’s actually achievable for all skill-levels. So the reality is it’s super simple to achieve this look and any novice will yield a beautiful result. I have faith in you, yes even those of you that burn pasta and microwave popcorn – I’ve been there too. This is the perfect step into no-bake cooking/dessert making. Maybe starting out with no-bake bite if you’re scared to venture into tart making. However, I can assure you you’ve got this in the bag.
A little patience is needed for the prep, but I have faith in anyone wanting to replicate these to share with a loved one. You only need a handful of ingredients – 9 to be exact! Two small tart pans and a few flowers. If you want to get really fancy with the presentation. I also threw on a bit of crushed pistachios for added texture and color. If you’re not able to get ahold of small tart pans, I recommend using a muffin tin or silicon cupcakes liners. Anything that can hold the base shape and pop out easily.
I’ve experimented with the filling base and you absolutely can use raw cashews in place of silken tofu. I’d recommend soaking overnight and adding water as needed to blend them into a silky smooth consistency. You can also omit the agar, but they won’t set up as well. If that’s not an issue for you then go ahead and forget it. The cornstarch is necessary for texture. I haven’t experimented with using other starches, so I can’t vouch for their effectiveness. Please experiment at your own risk.
I want to give Kroger a huge thanks for partnering with me to create this recipe. When I was out grocery shopping I had a few ideas in mind for something different and spring-themed. As soon as I saw these stunning arrangements of pastel flowers, I knew I had to find a way to incorporate them into my post. Spring makes me think of sweets and this tart concept was on the back burner list of ideas I felt compelled to try out. I’m very pleased with the end result.
If you decide to give this recipe a try I would love to see a photo of your recreation! Feel free to tag me on Instagram @PlantPhilosophy using the hashtag #PlantPhilosophy so I don’t miss it. Thank you again to everyone that tries out my recipes and sends me photos – I save every one of them and it brings the biggest smile to my face when one of you reaches out to me with a glowing review.
Vegan Vanilla & Pear Custard TartsPrep 20 mins
Cook 10 mins
Inactive 2 hours
Total 2 hours, 30 mins
- 1/2 cup Whole Almonds
- 1/4 cup Almond Meal
- 1 cup Dates, pitted
- 12.3 oz Silken Firm Tofu, water included
- 3 tbsp Maple Syrup
- 1 tbsp Cornstarch
- 1/2 tsp Agar Powder
- 1 tsp Vanilla Extract
- 1 small Pear, thinly sliced