CUSTARD & BERRY TART (Wheat-free, Dairy-free AND Refined Sugar free!)
NEED: Tart Pan with removable rim. Or you may use a pie shell, but then you must call it a pie!
1 cup rice flour
1 cup oat flour
1/2 cup olive oil
1/2 cup water
12-14 oz of mixed berries (fresh or frozen)
coconut sugar, honey, maple syrup or agave to taste - or nothing
1 T agave or maple syrup
1 cup almond milk
Preheat oven to 350
Whisk flours and salt in a medium bowl. Add oil and water and combine. If you use the suggested wheat-free flours, it will be way too mushy to do anything with. If you CAN use wheat, I recommend it! Or perhaps some other combination of wheat-free flours. I refrigerated it for an hour and THEN pressed it into a tart pan with removable bottom. It was of questionable consistency, but know: it WILL firm up in cooking. Line the tart crust with parchment paper and fill with dried beans. Put on a cookie tray and place in the oven for about 15 min to pre-bake.
Meanwhile, prepare filling:
Gently stir the berries with a a little bit of coconut, sugar or agave or nothing at all and let sit.
In a separate bowl, whisk together the eggs, milk, vanilla and agave or syrup.
When the crust has pre-baked, remove parchment paper and beans, and spread the berry mixture on the bottom crust. Then pour the custard mixture over the berries, careful not to let it overflow.
Put in the oven carefully and bake for about 45 minutes, or until the center looks firm.
Let cool completely before serving. Remove rim, and slice.
NOTE: the crust left something to be desired, but the filling was delicious! Next time I would use different flours.