Cool the crust while you make the custard. Remove the beans and parchment, then bake for another 5 minutes. Fill the bottom with pie weights or a cup of beans, then bake for 10 minutes. Cut a circle of parchment paper and lightly press it onto the bottom of the crust. Using the palms of your hands, press the dough into the bottom and up the sides of a tart pan with a removable base.Add the almond flour, salt, baking soda, cinnamon, nutmeg, butter/coconut oil, honey, egg, and vanilla and pulse until a ball of dough forms. Place the pecans in a food processor and process until you have a coarse flour.Place in the refrigerator and chill for about 5 hours or overnight. Pour the custard into a bowl and press a piece of plastic wrap directly on top to avoid a skin from forming.Continue heating for another 5 minutes until the custard has thickened and will coat the back of a spoon. Pour in the softened gelatin, and whisk until it is dissolved. Return the mixture to the pan and heat for 2-3 minutes while whisking the entire time.Whisk the egg yolks and honey in a separate bowl, then slowly pour the heated milk mixture into the bowl while whisking constantly.Heat the almond milk, seeds from the vanilla bean, and the bean shell over medium-high heat for 2-3 minutes.Soften the gelatin by placing it in a bowl with the 1 tablespoon of water.3 cups mixed berries (I used strawberries, blackberries, blueberries, and raspberries).1 cup coconut cream (cream that has risen to the top from a cold can of coconut milk).1 vanilla bean, seeds scraped and bean reserved.1 cup almond milk (or any other non-dairy milk). 3 tablespoons cold butter or coconut oil.The lovely Coco from RoostBlog recently posted a recipe for beautiful tartletts that are filled with vanilla coconut cream, so I suggest using her version if you need to refrain from eggs. I had promised to attempt an egg-free version of this for some of my readers, but I just don't think the custard will be a custard without the yolks. I haven't tried it, but I have heard that you can find gelatin made from fish if the beef one bothers you. It's a great Paleo and SCD alternative to cornstarch or flour as a thickener and actually provides protein, soothes the digestive tract, and is a natural anti-inflammatory. There's often a stigma attached to gelatin because of the J-E-L-L-O that we all grew up eating, but you will be using unflavored gelatin with no added sugar or preservatives. I tried to use arrowroot to thicken the custard but it did not produce results I was happy with, so gelatin it is! You can also use agar-agar powder (flakes will be a different measurement) if you don't want to use gelatin. It looks intricate, but it's actually pretty simple to make. It took everything to keep his little paws off of this while I shot it. My son adores berries of all shapes and colors, and was happy to help in consuming them. I just couldn't resist buying vats of them and adding them to all of the dishes I made for the last couple of weeks. The Berry Tart with Dairy Free Vanilla Bean Custard uses the vibrant berries that are in abundance at our farmer's markets. And, of course, it tastes good too! I almost didn't want to cut into it so to preserve the design. Here is festive bit of eye candy for you.
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