Prep Time: 25 minutes
Cook Time: 30 minutes
Makes: 12 custard tarts
Ingredients
Crust:
- 3 cups Blue Diamond Almond Flour
- 2 eggs
- 2 tablespoons softened butter
- 3 tablespoons honey
Filling:
- 1 can sweetened condensed milk
- ½ cup Blue Diamond Almond Breeze almond milk
- ½ teaspoon almond extract
- ½ teaspoon vanilla
- 3 egg yolks
- 2 tablespoons Blue Diamond Almond Flour
Topping:
- 1 cup heavy whipping cream
- ½ teaspoon vanilla
- 2 tablespoons powdered sugar
- ½ teaspoon cornstarch
- Blue Diamond Sliced Natural Almonds
- Sliced strawberries
Directions
Preheat oven to 350°F.
- Blend all ingredients for crust together into a dough.
- Line muffin tin with muffin cups. Gently press dough into the bottom and sides of muffin tins. Bake for 10 minutes.
- While cups are baking, blend all ingredients for custard filling together until smooth.
- Spoon mixture into crust cups until almost full. Bake for 20 minutes. Pull out and allow to cool completely.
- Custard tarts may be refrigerated until served. Right before serving, whip heavy cream, vanilla, sugar and cornstarch together with a mixer until stiff peaks form. Spoon whipped topping on top of cooled custard tarts.
- Garnish with Blue Diamond Sliced Natural Almonds and sliced strawberries.