This elegant Vanilla Lime Custard Tart was inspired by the Lavender Fig Custard Tart I made a few months back. It was a big hit with the entire family and we all loved how light and refreshing it was. So this time I decided to flavor the custard with vanilla and lime and it turned out just as–if not more–delicious!

It is such an easy recipe too, with no baking involved. The crust is made by pulsing gluten-free oats and almonds in the food processor. Feel free to use other nuts such as walnuts, pecans, hazelnuts, or whatever else you have available. If you can’t tolerate oats you can use buckwheat groats instead. For a grain-free crust, you can leave them out completely, like in this Pumpkin Mousse Cake.

For the custard, I used a mix of coconut milk and almond milk to make it a bit lighter. However, you can go for all coconut milk if that’s what you have on hand. But please don’t leave out the coconut milk and replace it with almond or another non-dairy milk completely, since the high-fat content is what gives the custard that rich and luscious consistency.

To help the coconut milk coagulate, I used arrowroot powder and a bit of grass-fed gelatin. I’ve discussed some of the health benefits of gelatin in a previous post, so if you’re keen you can read about it here. If you’re vegan, you can substitute the gelatin with agar-agar (a powder obtained from red algae) to get a similar jelly-like consistency.

Can’t wait for you to try this delicious Vanilla Lime Custard Tart. Please leave a comment below if you do or share your photos with me on Instagram or Facebook by tagging me @nutriholist #nutriholist. XO

Vanilla Lime Custard Tart #Nobake #Glutenfree #Dairyfree #VeganOption #Nutriholist

Vanilla Lime Custard Tart

Serves 8-10

Ingredients

Crust

  • 1 cup gluten-free steel-cut or rolled oats (or buckwheat groats)
  • 1 and 1/2 cups raw almonds
  • 1/3 cup coconut oil
  • 3 tablespoons pure maple syrup

Custard Filling

  • 1 cup coconut milk
  • 1 cup unsweetened almond milk (or more coconut milk)
  • 3 tablespoons pure maple syrup
  • 4 tablespoons arrowroot powder
  • 2 teaspoons vanilla extract (or 1 teaspoon vanilla bean powder)
  • 1 teaspoon grass-fed gelatin (or agar-agar powder for vegan)
  • 1 lime, juiced

Directions

  1. For the Crust: Place the oats into a food processor and blend until broken down. Add the rest of crust ingredients and blend until you get a sticky dough
  2. Press the dough into an 8×8-inch tart pan with a removable bottom, lined with parchment paper. Place into the freezer to chill while you prepare the filling
  3. For the Custard Filling: Add the milk, maple syrup, arrowroot, and vanilla to a small pot over medium heat, whisk to dissolve the ingredients, and bring to a gentle boil
  4. Reduce heat to medium-low so you get tiny bubbles on top. Gently add in the gelatin or agar-agar, and whisk until there are no clumps left. Simmer for about 5 minutes until the custard starts to thicken, stirring continuously. Remove from heat, stir in the lime juice, and let it cool down a little
  5. Assemble: Pour the custard filling over the crust and place in the fridge for about 2 hours to set. Decorate with berries, lime, and kiwi slices and enjoy! Store leftovers in the fridge