Anita’s Mini Strawberry Tart with Chocolate Oat Milk Pastry Cream

A delightful dessert, sweet enough with a delicious gluten free chocolate crust filled with a perfect homemade dairy-free chocolate oat pastry cream, and topped with fresh berries.

Ingredients for Homemade Chocolate Non-Dairy Pastry Cream

1 1/2 cup Oat Milk

2 egg yolks

1 whole egg

1/2 cup brown sugar

1 teaspoon vanilla paste or extract

pinch of salt

1/4 cup cocoa powder

3 Tablespoon cornstarch

Preparation

1. Place in a pot oat milk and vanilla over medium heat.
2. Bring to a boil.
3. Use a bowl and mix together eggs, sugar, salt and cornstarch. Set aside.
4. When milk start to boil, reduce the heat to low. Pour one spoon of this milk into the egg mixture whisking constantly. Add some more tempering the eggs quickly.
5. Add the egg mixture into the milk in the pot. Keep whisking until thickened. Incorporate the cocoa powder and whisk till all combined.
6. Pour cream into a bowl and cover with plastic wrap touching top of the cream.
7. Place cream into the refrigerator to chill for about 1 hour.
8. Fill up each pre-made chocolate tart shell with pastry cream using a spoon and even it up with a spatula. Arrange strawberries and blueberries or any fruits of your choice on top of pastry cream.
9. Brush fruits top with strawberry jelly and place fruit tarts into the fridge for about 30 minutes to set. Enjoy and share The LOVE!