Vegan Tofu Custard Tart

Preheat oven to 375⁰F/190⁰C. If using a cake pan, grease the pan and line the bottom with parchment paper. Cut 2 long strips of parchment paper for ‘handles’, placing them across the bottom of the pan and coming up the sides. If using a pan with a removable bottom, no preparation is required.

In a food processor, briefly combine the flours, baking soda and powder, salt, and cinnamon for the crust. Add the frozen coconut oil and process until very fine. Pour in the maple syrup for the crust and blend until distributed. With the motor running, slowly drizzle the almond milk through the chute. Use just enough milk so that the dough begins to come together.

Transfer the dough onto a non-stick surface; I used some saran wrap but parchment paper, a silicone mat, or a floured counter top will work too. Use your hands to press all the dough bits into a ball. Flatten into a disk and use a rolling pin to roll the dough out until ¼”/0.6cm thick.

Gently place the rolled dough into the baking pan and press into the nooks and crannies. Use the excess dough to patch up holes or thin areas. Bake in the preheated oven for 10 to 12 minutes, or until slightly puffed and golden brown. Cool completely.

While the crust is baking and cooling, wipe out the bowl of the food processor and add all the ingredients for the tofu custard. Blend until very smooth and allow it to keep blending for an extra minute or two to whip in some air. Transfer into a bowl and refrigerate for at least 1 hour to set.

To assemble, fill the crust half full with tofu custard. Don’t fill it too full or the weight of the cherries may cause it to overflow. Top with cherries and serve immediately for a flow-y custard or refrigerate for a few hours for a sturdier custard.
NOTES
*Gluten free option: replace all purpose flour with more oat flour or your favourite gluten free flour
Double the recipe to make an 8″/20cm tart