Dessert just got a little bit easier with this No Bake Custard Fruit Tart!

 

Creamy vanilla custard in a crust that is so good I can seriously eat it all by itself!

Gluten free too since it’s made from almonds and oats!

Of course for a more traditional pastry crust you can go for my cookie dough recipe instead

Sugar free or Refined Sugar Free works great here!

Simply use your favorite sugar substitute in the custard, I love to use monk fruit sugar for mine!

Notes for Success:

Whenever I use fresh fruits to top my cakes or pastries I employ a special pro bakery tip

Simply melt down a few tablespoons of a neutral jelly like apricot or apple in a sauce pot with a tablespoon of water for a clear glaze
Brush onto your fruits and even the custard to keep everything fresh and shiny for days!

Today I used my 5″ Individual Tart Pans, but you can made 1 large 8″ Tart if you prefer.
You will notice in the video that the first batch of custard was not enough to fill the tarts

So I have adjusted the recipe below to perfectly fill 6 of the individuals or 1 larger 8″ tart.

You will also notice that just a pinch of Ground Tumeric will give this custard that slight tinge of yellow just like a real pastry cream!
While this crust is technically no-bake and delicious as is, it will not be crisp but rather chewy.

Cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.

If you want a more crisp crust that has integrity to hold up for more than a day
You should bake the crusts in a 350°F oven for about 15 minutes before pouring in the custard.

WATCH THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE