This Cranberry Custard Tart is sure to impress all your friends and family! Plus, it tastes absolutely amazing, and oh so refreshing. The tart cranberries blend perfectly with the sweet custard. It's delightfully light and delicious!
Combine the flour, macadamia nuts, sugar and sea salt in a food processor until coarse.
Slowly add the slices of butter, one at a time, until the mixture becomes crumbly.
Add the 3 tablespoons of ice water, flaxseed and almond extract and blend until the dough is moist.
Add the additional ice water if the dough is too dry.
Remove and roll into a ball and wrap with plastic. Refrigerate for 3 hours or until very chilled.
Remove from the refrigerator to a surface dusted with pasty flour. Roll to a 1/4" thickness and carefully invert onto an 11" tart pan with a removable bottom.
Press and trim any excess dough from the edges. Refrigerate for 1 hour.
Preheat the oven to 350°F and sprinkle 1 1/2 c cranberries over the chilled crust.
Combine the plant-based milk, maple syrup, cornstarch, sugar and vanilla in a medium-sized saucepan over medium heat.
Bring to a simmer, whisking constantly. Once the mixture becomes very thick remove it to the tart pan and spread evenly over the cranberries.
Top with additional 1/4 c cranberries and bake for 40-45 minutes or until the crust is golden brown.
Remove from the oven and allow to cool on a wire rack. Once cool, cover and refrigerate for at least 2 hours.
Remove and top with Coconut Whipped Cream!
Scoop the solid coconut cream from the chilled can into a mixing bowl and discard the remaining coconut water.
Add the maple syrup and Madagascar Bourbon vanilla extract. Beat with a hand mixer until smooth and creamy.
Spread over the chilled Custard Tart. Sprinkle with additional 1/4 c raw cranberries and chill for approximately 15 minutes before serving.
Cover and refrigerate any leftovers for up to 5 days.