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Cranberry Custard Tart

septiembre 12, 2022

A wheat-free custard dessert packed with cranberries and chia seeds.


170g rolled oats

70g (1/2 cup) pecans

85g (1/2 cup) buckwheat flour

60g (1/4 cup) coconut oil

2 tsp white chia seeds

3/4 tsp ground cinnamon

165ml maple syrup

175g (1 1/2 cups) frozen cranberries

1 1/2 tbsp gluten-free custard powder

300ml reduced-fat milk

3 eggs

100ml light thickened cream

3/4 tsp vanilla bean paste


Step 1
Preheat oven to 180C/160C fan forced. Grease a 3.5cm-deep, 24cm (base measurement) fluted tart tin with removable base with coconut oil.
Step 2
Process the oats and pecans in a food processor until finely chopped. Add flour, oil, chia, cinnamon and 60ml syrup. Process until a sticky mixture forms. Press over base and side of tin. Bake for 10-12 minutes or until just firm to touch. Cool completely.
Step 3
Meanwhile, cook cranberries and 2 tbs maple syrup in a saucepan over medium heat, shaking pan occasionally, for 8 minutes or until soft. Strain cranberries, reserving syrup. Bring syrup to boil over medium heat. Simmer for 2-3 minutes or until thickened. Cool.
Step 4
Reduce oven to 160C/140C fan forced. Place custard powder in a bowl. Whisk in 80ml milk until smooth. Add eggs, 1 at a time. Whisk in cream, vanilla, remaining milk and syrup.
Step 5
Arrange half the cranberries over base of tart. Pour over custard mixture. Top with remaining cranberries. Place on a baking tray. Bake for 40 minutes or until just set. Cool completely. Drizzle with cranberry syrup.