This tart's blend of succulent white nectarines, plums, and strawberries is enticing.
For the topping:
1½ cups oats
¾ cup pecans
¼ cup coconut oil, melted
3 tablespoons maple syrup
¼ teaspoon salt
For the custard:
¾ cup unsweetened vegan milk
⅔ cup sugar
1½ teaspoons vanilla
¼ cup plus 2 teaspoons cornstarch
¼ teaspoon salt
1/4 milligram turmeric
For the fruit sauce:
3 cups of nectarines, strawberries, and plums, cut
1/4 cup warmed apricot preserves
How to prepare:
Pre-heat the oven to 350 degrees for the crust. Oil tart pan lightly and leave aside.
In a food processor, process oats for one minute, or until they become flour. Add pecans and pulse a few times until they are finely crushed and evenly distributed, but not greasy. Add coconut oil, maple syrup, and salt to the food processor and pulse until the mixture holds together.
In a prepared tart pan, add the pecan mixture and evenly distribute it around the bottom and sides using your fingers. Evenly prick the crust with a fork, then bake for 10 to 15 minutes, or until lightly browned. Set aside to cool.
In a medium saucepan over low heat, stir together coconut milk, milk, sugar, vanilla, cornstarch, salt, and turmeric to make the custard. As the mixture cooks, use a rubber spatula to stir it slowly and evenly to prevent burning. Cook for 7 minutes, or until the custard is thick and bubbling. To prevent cornstarch from degrading and watering down the custard, remove it from the heat as soon as it begins to thicken and bubble. Pour custard into a bowl, cover with plastic wrap to prevent film formation, and refrigerate for at least two hours, or until cold.
Whisk cooled custard until smooth, adding 1 tablespoon of milk at a time if it is too thick to spread. Spoon into crust that has cooled, then distribute evenly with a spatula. Arrange fruit slices on top of the custard. Coat each piece of fruit with warmed apricot jam using a pastry brush and heated apricot jam. For optimal results, serve the dish within a few hours.