- 1 and 1/2 cup brown rice flour
- 2/3 cup sweet rice flour
- 1/4 cup coconut sugar
- 1 tbsp ground flax seeds
- 1/2 cup coconut oil, melted
- 1/2 cup water
- 1 and 1/4 cup fresh blueberries (or frozen)
- 3 cups almond milk (or soy milk)
- 1/2 cup maple syrup
- 3/4 cup cornstarch
- 2 tbsp coconut sugar
- Seeds from 1/2 vanilla bean (or 1 tsp vanilla extract)
- 1/8 tsp almond extract (optional)
Coconut Cream Topping
- 1 14-ounce full-fat coconut milk, chilled
- 1 tsp maple syrup
- 1/2 tsp vanilla extract
- Preheat oven to 350°F. In a large bowl, mix together the brown rice flour, sweet rice flour, coconut sugar, and ground flax seeds. Add the melted coconut oil and water. Mix with a wooden spoon until well combined. Press the dough tightly into the bottom and sides of a 10-inch pie dish. Try to have the same thickness on the bottom and the sides, you can place parchment paper on top of the dough and press with the bottom of a glass to flatten.
- Add the fresh or frozen blueberries on top of the bottom of the crust and distribute them evenly. Set aside while you prepare the filling.
- In a medium saucepan, combine the almond milk, maple syrup, cornstarch, coconut sugar and vanilla seeds. Whisk well until the cornstarch is dissolved.
- Heat over medium heat and bring to a light boil, whisking constantly to make sure it doesn’t stick to the bottom of the pan. The custard cream will become very thick, remove from heat as soon as it has the texture of a pudding, and pour over the blueberries in the pie dish. Spread evenly. At this step, you can top with more blueberries and lightly press them into the filling.
- Bake for 40-45 minutes, or until the crust is golden brown. Remove from the oven and let cool completely. Once cool, cover with a plastic film or aluminum paper and chill for at least 2 hours in the refrigerator.
- Serve cold, as is, or top with coconut whipped cream and more blueberries (optional). The tart will keep covered in the refrigerator for up to 5 days.
Coconut Cream Topping (optional)
- Open the chilled coconut milk can and scoop out the thick coconut cream into a bowl. Discard the coconut water, or keep it to use in smoothies.
- Add the maple syrup and vanilla extract to the bowl. Beat for 15-20 seconds using an electric hand mixer until smooth and fluffy. Spread the coconut cream over the top of the tart, top with more blueberries and chill in the fridge for another 20 minutes before serving.
Coconut cream topping is optional, the custard pie is delicious as is. For information: if not using coconut cream, calories per slice go down to 270, with 10.8g of fat.
- Serving Size: 1 Slice of 12
- Calories: 325
- Sugar: 15.9g
- Fat: 16.3g
- Carbohydrates: 43.2g
- Fiber: 1.8g
- Protein: 2.6g