Super simple and perfect for seasonal fruit. This dairy-free tart was delightfully creamy yet quite refreshing. All of the ingredients, including these gorgeous peaches, were courtesy of my friends at my favorite co-op of all-time - City Market Onion River co-op.
And a quick shout-out to our friends at Vermont Spoon. I love this long spoon that serves perfectly as a bar buddy, jam jar scraper, and coffee aid. These beautiful hand-crafted spoons are a go-to gift for friends and family.
I'm not a trained chef, in truth, I've always kinda had a thing for making shit up as I go. But I can tell you, it got gobbled up quick - which is a solid indicator that folks liked it. In case you're wondering - here's how I made it.
First, a quick granola crust. I def lean a little less sweet than most folks so feel free to adjust. I usually eyeball this sort of thing but a rough estimate of what I used...
1 cup oats 1/2 cup flour 1/4 cup brown sugar
1 Tbs maple syrup 1/2 tsp salt 6 Tbs Earth Balance (chilled)
Preheat oven to 375º
In a food processor pulse together ingredients til crumbly.
Press into bottom of pie pan and bake til golden, about 15 minutes-ish.
Fill the crust once it’s cooled.
Dairy-Free Lemon Coconut Custard Filling
1 can full-fat coconut milk
3 Tbs cane sugar or maple syrup (or combo)
1 Tbs Lemon Juice
Zest of 1 lemon
2 tsp vanilla extract or real vanilla bean seeds (opt)
1 Tbs flour
Heat milk over medium-low heat.
While that’s warming whisk the egg yolks, maple, and flour in a glass bowl.
The milk is ready when it is just about to boil. Remove from heat, whisking (the egg mixture), slowly stream in the milk - whisk constantly.
Return it to saucepan and heat (med), whisk steadily until thick, pudding consistency - add in vanilla if you choose.
Strain into crust or dishes. Chill, embellish with fruit and serve.
Source some natural sweetness. Peaches are in full force right now - the season is short so get on it asap. Nectarines, strawberries, blueberries, raspberries - any of them would work. Go with whatever is fresh and available.
I carefully cut the peaches in half and then sliced them thin. I placed them on the cooled custard and worked from the outside in to create the rosetta design.
If you choose, dilute 1/2 cup of homemade jam with 1 Tbs warm water or liqueur. I used thimbleberry and added ginger. Chill and paint on just before serving.
It would also be good without the glaze as the peaches are sweet enough.