I served this delicious berry tart last week to celebrate Midsummer. Finnish summer berries are so good and what better way to celebrate them and the longest day of the year. The tart filling is very light and packed full of vanilla flavour and contrasts well with the sharp sweetness of the fruit. One note, don’t expect this tart to be super set. It contains no setting agent, so has the consistency of thick whipped cream. I used a cream stabiliser that I found in the supermarket, but you could also try a teaspoon or two of cream of tartar or xantham gum.
Vanilla Custard tart – serves 4 to 6
225 g vegan friendly biscuits
100 g vegan butter
2.5 dl/ 250 ml plant based milk + 5 tbsp
4 tbsp cornstarch
3 tbsp sugar
3 tsp vanilla extract
2dl/ 200 ml plant based whipping cream (I love to use Planti Kauravispi)
1/2 sachet of Dr Oetker cream stabiliser
your favourite berries to decorate – If you are in Finland look out for
Saariston marjatila strawberries, they were delicious
Crush the biscuits, or whizz them up in a food processor, until they resemble fine breadcrumbs. Melt the vegan butter and stir in the biscuit crumbs so they are all well coated. Tip into a 20 cm loose bottomed tart tin. Use the back of a spoon to smooth down the crumb mixture across the bottom of the tin and up the sides, to create your tart base. Refrigerate until set.
Meanwhile make your custard. Add the 2.5 dl of milk, sugar and vanilla extract to a pan and begin to heat. In a small bowl stir the cornflour into the 5 tbsp milk until lump free. Whisk into the hot milk and until thick and custardy. Pour into a bowl and cover with clingfilm to prevent a skin from forming. Refrigerate until cold.
Whisk the plant based cream and cream stabiliser well, until you have stiff peaks. Take your custard from the refrigerator and whisk to remove any lumps. Fold into the whipped cream until well combined, before spooning into your prepared tart base and levelling out.
Place in the fridge to set a little before decorating with your berries.