Preheat oven to 350F.
To a food processor add the graham crackers (breaking them up slightly by hand), almonds, sugar, cinnamon, cardamom and salt. Blitz until everything is broken down and resembles fine sand. Pour into a medium sized bowl then add in the melted butter and mix thoroughly.
Place a 10-inch round, fluted tart pan with removable bottom on a sheet tray for easy handling. Scoop the mixture into the pan and using a 1/4-cup measure, press into an even layer and up the sides.
Bake for 15 minutes or until golden brown. Remove from oven and place in the fridge to cool.
While the crust bakes make the filling. To a small sauce pot add the Horizon Whole Milk, vanilla bean and scraped out seeds. Bring up to a gentle simmer on medium/medium low, stirring often.
In a medium bowl whisk together the egg yolks, sugar, 3 tbsp. of the cornstarch and salt until pale yellow and creamy, about 3-4 minutes. It’ll clump together at first but as you continue to whisk it’ll smooth out. Add the remaining 1 tbsp. of cornstarch.
Once the milk mixture is barely simmering add 2-3 ladles, while whisking, to the yolk mixture. Pour the yolk/milk mixture into the sauce pot, whisk together. Bring up to a simmer and cook until thickened, about 2 minutes, whisking constantly to prevent clumping. Remove from heat and strain through a fine mesh strainer into a clean bowl. Stir in the vanilla.
Cover with plastic wrap and let chill for at least 2 hours.
When ready to assemble, whip the heavy cream and powdered sugar together until soft peaks form using a hand mixer or stand mixer fitted with a whisk attachment.
Whisk the cooled vanilla custard then pour into the tart shell and smooth out into an even layer. Next add the whipped cream, pile it high, leaving some of the custard showing below. Top with berries and fresh mint.
Keep in the fridge until ready to serve. Slice into 8-10 triangles.
Recipe Courtesy of Megan Mitchell
Sponsored Recipe by Horizon Organic
©2020 Megan Mitchell