May 01, 2013

Raspberry Custard Tart with Chocolate Shortbread Crust

Last week, my sister moved back to Vancouver from Toronto for good.  She has been living in Toronto for the past four years going to school.  It's so nice to have her back, I really have missed her.  And her little nephew and baby niece have missed her too.  She is such a loving aunt; she is so patient and caring, and always has time to play, to listen and to be silly.  We love her!

This tart is my sister's brainchild.  My mom, my sister, little Z and I were strolling along the seawall by Kitsilano Beach yesterday and my mom and sister decided to have a salad dinner party.  I told them that I would make a vegan dessert and my sister suggested chocolate raspberry tart.  

When I got home last night, I couldn't find any recipes that fit exactly what we had in mind, so I combined a few and threw together my own topping using frozen raspberries, as fresh raspberries aren't quite in season yet.

This tart is great: it is very light and the filling is not too sweet.  The tangy, sweet raspberry topping adds a great burst of flavour atop the velvety custard and crisp chocolate crust.  Definitely one I'll have to do again.  

Raspberry Custard Tart with Chocolate Shortbread Crust
Serves 8

Chocolate Shortbread Crust:
1 c all purpose flour
1/4 c cocoa powder
1/4 c coconut sugar
1/4 tsp salt
1/2 c earth balance vegan butter
2 tbsp agave syrup

Custard Filling:
1/3 c Bird's custard powder
1/3 c coconut sugar
3 c non-dairy milk (I use unsweetened coconut milk)
2 tbsp agave nectar
1 tsp vanilla

Raspberry Topping:
10 oz package frozen raspberries, thawed
1/3 c raspberry preserves
1/2 package of fresh raspberries to garnish

Preheat the oven to 350 and lightly spray a 9 inch springform pan or tart pan with non-stick spray.

First, make the crust.  In your food processor, combine flour, cocoa powder, coconut sugar and salt and pulse to combine.  Add earth balance and agave and process until dough starts to stick together and holds when pinched.

Empty dough into pan and press firmly and evenly along the bottom and up the sides (if using a spring form, press 1/2 up the sides, if using a tart pan press all the way up the sides).  Bake for 15-18 minutes until firm.  Let cool completely before making the custard.

Once tart shell has cooled, make the filling.  In a small saucepan over medium-high heat, whisk custard powder and sugar.  Add the milk slowly, whisking well to combine and ensure no lumps.  Stir frequently with a spoon while mixture comes to a full boil.  Let boil, stirring frequently, for 1 minute.  Add agave and vanilla and stir well to combine.  Pour evenly into tart shell.  Allow to cool for 5 minutes then put in fridge to set, approx 1 hour.

Next, make topping.  Combine thawed raspberries with raspberry preserves and mash with potato masher until desired consistency is reached (I left some lumps in mine as I wanted the texture of some whole fruit pieces).

Return to fridge and chill for at least 2 hours or overnight.  Pin It Now!