I came up with this recipe since I had some leftover pork tenderloin and deli ham. Pick a pan that will fit the tenderloin.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 egg
- 1 tablespoon cornstarch
- 1 tablespoon maple syrup
- 1 cup Unsweetened Vanilla Almond Breeze Almondmilk
- 1 prepared tart shell
- ½ cup sliced fresh strawberries
- ½ cup fresh raspberries
- ½ cup fresh blueberries
- ½ cup fresh blackberries
Instructions
- To make custard whisk egg, corn starch and maple syrup together in a pan. Slowly whisk in almond milk over medium heat. Bring to a boil, whisking continuously, remove from heat and cool 5 minutes.
- Pour custard into tart crust and top with fruit.
- Refrigerate 30 minutes before serving.
Nutrition Facts
| Calories | 96 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 92 mg |
| Sugars | 6 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I had some trouble personally trying to find premade tart shells, but I substituted a regular size pie crust instead and that worked out perfectly. There was just enough filling for one (not deep dish either). I think I may need to practice making the custard part because it didn’t entirely set up and I don’t really know what that is supposed to look like consistency-wise. But the taste of the custard with the fresh berries was very good! I would recommend cooking the pie crust at least 12 minutes before pouring in the custard and topping with the fruit. Next time I may even add an egg wash to the crust to get it to a nice golden brown and even bake.
Recipe was delicious, but my custard did not set up well/firm. Was my first try, so will add more cornstarch next time. Otherwise beautiful presentation, lite and delicious.
I made it partly because I needed a dairy-free custard for a tart, but was very happy with it. It didn’t make much, though, and it could perhaps use a bit more maple syrup. Used it with a gluten-free pie shell.
Not sweet enough. Very bland filling.
i used half heavy cream n half almond milk. was a hit!
It came out perfect! I didn’t change a thing, absolutely loved it! Thanks for this recipe
great summer recipe, light and easy, I used mini pie shells for individual servings & topped with powdered sugar for a sweet finish
This recipe is quick and easy to make, but delicious. Only change i made was that I had a recipe for a homemade sweet tart dough so i used it…Cant wait to make this recipe again, thanks!
No changes