Apple Custard Tart, Pecan Crust

24 Nov

apple custard tart pecan crust title

Ingredients (makes 12 individual tarts one one 9-inch tart):

  • Custard:
    • 1 lb soft tofu
    • 1/4 Cup maple syrup
    • 1/4 Cup non-dairy milk + 1 teaspoon agar agar
    • 1/4 Cup raw sugar
    • 2 teaspoons ground cinnamon
  • Apple topping:
    • 5-6 apples, peeled and sliced
    • 1/2 – 1 Cup apple cider
    • 2 Tablespoons organic corn starch
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon All Spice
  • Pecan-Date Crust
    • 2 Cups raw pecans
    • 1 Cup dried medijool dates
Glaze for finished tart:
  • 1-2 Tablespoons of your favorite marmalade, melted in a saucepan (or in microwave)

Optional Maple Cashew Cream:

In a blender combine:
  • 1/2 cup organic cashews (these may be soaked overnight, for easier blending)
  • 1/4 cup water
  • 1 teaspoon organic vanilla extract
  • 4 Tablespoons maple syrup

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.  In your food processor add your pecans, dried dates, and pulse until combined (you should  be able to press the mixture together to stick).  Spray your pie tin(s) with non-stick spray and firmly press your pecan date mix from the center out and up the sides.
  2. To prepare your custard filling, in a medium sauce pan bring your non-dairy milk + agar agar to boil and whisk for about 5 minutes.  In your food processor add your tofu and run until smooth.  Add in your non-dairy milk + agar agar mix, maple syrup, sugar, and cinnamon.  Process until smooth.  Pour you filling into your prepared crust and bake for about 15-20 minutes, until the custard is set.
  3. While your custard is baking prepare your apples.sliced applesIn a large saute pan on medium heat heat, add your  apple cider, cinnamon, all spice, and whisk in your cornstarch to ensure no clumping.  Toss in your apples and saute until tender (about 10 minutes) – add more apple cider, if needed, as it evaporates.
  4. Top your custard with your prepared apples and brush with your melted fruit marmalade.  Refrigerate your pie for at least 1-2 hours.
  5. Enjoy eating whole!apple custard tart pecan crust

Enjoy this recipe?  This tart also makes a fabulous pie!P1160691s

P1160608s

4 Responses to “Apple Custard Tart, Pecan Crust”

  1. veggiebentolove November 24, 2013 at 1:50 pm #

    They’re so beautiful!

Trackbacks/Pingbacks

  1. Recipes for a mindblowing Thanksgiving | Eating Whole - November 24, 2013

    […] Apple Custard Tart, Pecan Crust […]

  2. 41 Mouthwatering Thanksgiving Recipes | Eating Whole - November 27, 2013

    […] Apple Custard Tart, Pecan Crust […]

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