This gorgeous dairy-free tart is best served with toasted, sliced almonds and some sliced ripe fruit. Depending on the season, you could easily serve the tart in the summertime with fresh berries or later in the year with ripe, sliced figs.  Dealer’s choice! The beauty of the tart comes from its toasted oat-filled crust which you make with flour, sugar, an egg yolk, the oats and some melted coconut oil; simple to assemble and press into your removable-bottom tart shell.  The filling like I mentioned uses unsweetened almond milk and the usual stirred custard components: egg yolks, cornstarch, sugar and a pinch of salt.  The custard thickens up beautifully and the whole tart comes together effortlessly. (You know what else is effortless? Cutting right on into the chilled tart and treating yourself. Enjoy!)

(To view this recipe, click on the following link: https://www.marthastewart.com/1524095/almond-custard-tart-strawberries )

Tagged: almond custard, almond custard tart, almond custard tart with strawberries, almond milk, coconut oil, cornstarch, custard, custard tart, dessert, eggs, fresh fruit, Martha Stewart, oats, sliced almonds, strawberries, sugar, tart, unsweetened almond milk, vanilla custard, vanilla extract, vegan, www.MarthaStewart.com