Bakery-style vegan custard tart with a buttery shortcrust, creamy custard filling and sprinkling of nutmeg. Easy to make, everyday ingredients and customisable!
What to expect from this recipe
This tart mimics the classic Australian or British custard tart often found in bakeries. Recently, custard tarts made a comeback from their appearance on The Great British Bake Off but it's always been a favourite of mine!
This vegan custard tart recipe uses mainly common pantry staples which you can get from your local major supermarket! The tart also happens to be:
- Dairy free
- Egg free
- Nut free
- Tofu free
I've also included options for those who avoid gluten, sugar and soy.
If you prefer a more delicate custard, check out my Chinese vegan egg custard tarts.
Making the vegan shortcrust pastry
The buttery sweet shortcrust pastry is made with three simple ingredients including:
- Plain flour
- Vegan butter or margarine
- Sugar
Alternatively, you can use store-bought shortcrust pastry! Many brands are accidentally vegan as butter is expensive and vegetable shortening is more affordable.
To make the crust, simply add all ingredients to a food processor and pulse until combined. If the mixture is still a little dry, add a dash of water. I prefer making shortcrust pastry in my food processor because it's easy and quick.
Next, roll out your pastry on a floured surface and transfer it to your tart tin. Alternatively, you can scoop the pastry directly into your tin and press it in.
Does the sweet pastry need to be blind baked?
NO, the base does not need to be blind baked. Just make sure you prick the base with a fork. This prevents it from puffing up in the oven. I prefer not to blind bake because it's extra effort!
If your base does puff up in the oven, simply press it down with the back of a spoon while it's still warm. This is easier than blind baking!
Ingredients for the vegan custard
This vegan custard tart is dairy free and egg free.
In traditional custard tarts, egg yolks add colour and richness to the custard and help it set. Instead of eggs, I used:
- Full-fat coconut cream which contains coconut oil and sets below 24°C (75°F).
- Corn flour (also known as corn starch in the USA) as a natural thickening agent
- Pinch of turmeric for colour
- A little black salt for that eggy taste (optional)
The custard also includes dairy free milk, sugar and vanilla. I prefer using soy milk as it's the most creamy and rich. However, almond and coconut milk will work.
For sweetening the custard, I prefer to use regular white cane sugar or maple syrup. The latter adds more flavour and colour.
The custard in this tart is CREAMY like a French vanilla slice. However, it's still wobbly like traditional custard. If you prefer a more gelatinous custard like the classic Aussie vanilla slice, substitute some of the coconut cream with your plant-based milk of choice.
HOW to make vegan custard for the tart
To make the vegan vanilla custard, add all the ingredients to a saucepan and whisk until combined. Do this BEFORE you heat it up because sometimes the cornflour clumps up.
Cook the mixture while stirring constantly for about 10 minutes until it's slightly thickened up. The custard can be taken off the heat when you lift the spatula and it leaves little 'ribbons'. It should be like a thick pourable custard similar to what you can buy from the shops.
As the custard cools, it will thicken up A LOT. Allow it too cool for 10 minutes while stirring occasionally. We don't want to pour boiling hot custard into the tart because:
- It's more likely to crack when it cools
- The custard may burn us if it splashes!
Troubleshooting the vegan 'egg' custard
Unlike many other recipes, this vegan custard recipe is easy to troubleshoot!
The custard may become lumpy from inconsistent stirring and uneven dispersion of the cornflour. If this happens, use a stick blender to remove any clumps. Alternatively, you can pour the custard through a strainer. Tip: it's quicker to use a stick blender.
Your custard may set TOO quickly, especially if you walked away from the stove! If so, simply reheat your custard and add a splash of milk to compensate for the liquid evaporating. Whisk the custard or blend with a stick blender until the custard is runny again.
Serving the vegan custard tart
I sprinkled my tart generously with nutmeg powder as that's how Aussies do it in bakeries! In the Great British Bake Off, Paul Hollywood did that too. However, feel free to decorate yours with fruit, or whatever you desire!
I hope you enjoy this custard pie recipe!
See my other vegan classic recipes:
- Buttery vegan brioche
- Vegan Zebra Bundt Cake
- Vegan Pina Colada Cake
- Black Forest Tart
- Vegan Egg Custard Tarts (Chinese style)
Or other vegan Australian dessert recipes:
- Easy vegan lamingtons
- Vegan Lamington Tart
- Decadent raw vegan lamington bliss balls
- Vegan Cherry Ripe Cups
You may also like:
Vegan Custard Tart
Ingredients
Shortcrust pastry
- 1 ¼ cups (155g) plain or all-purpose flour*
- ⅓ cup (75g) vegan butter or margarine
- 3 tbsp (35g) cane sugar, or coconut sugar
- 1 tbsp (15mL) cold water, if needed
Custard
- 1 ½ cups (360g) canned coconut cream, thick part only**
- 1 ¼ cups (310g) soy milk, or any plant-based milk***
- ½ cup (55g) corn starch / corn flour
- ⅓ cup (65g) cane sugar, or maple syrup to taste
- 2 tbsp vegan butter, optional for extra richness
- 1 tbsp vanilla extract
- Pinch of turmeric
- Pinch of black salt (kala namak), optional
To decorate
Instructions
To make the pastry:
- Preheat the oven to 180°C (350°F). Line the bottom of an 20 cm (8 inch) loose-bottom tart tin.
- Add all the base ingredients to a medium size bowl or food processor. If the mixture is too crumbly, add some extra water and mix until it becomes a pliable dough. If the mixture is too wet, add a little more flour and mix again.
- On a floured surface, roll out the pastry into a thin circle about 5 mm (¼ inch) thick. Transfer the pastry to the tart tin and press it against the base and sides to form a crust. Trim off the excess. If there are any holes, patch it up with the remaining pastry. Prick the bottom with a fork to let hot air escape when baking.
- Bake the crust for 10-15 minutes, or until the pastry is slightly golden. Allow the pastry to cool in the tart tin.
To make the custard:
- Add all ingredients to a medium saucepan (without heating). Whisk until there are no more lumps of corn flour.
- Place the saucepan over medium heat. Cook the mixture for about 10-15 minutes while stirring. Taste test the custard and add more butter, vanilla or black salt if desired (though the above ratios should be enough).
- The mixture is ready when you can lift your whisk and it leaves little 'ribbons' of custard. The custard should coat the back of a spatula (see pictures above) and be a thick custard consistency.
- Remove the saucepan from the stove and cool for 10 minutes while stirring occasionally. If the mixture develops lumps, stir vigorously or blend with a stick blender.
- When the custard has thickened further, pour into your tart base. Chill in the fridge for at least 4 hours or until set (or 1-2 hours in the freezer if you're in a rush).
To serve:
- The tart is ready when you press it and it gives only a little but is slightly wobbly. Sprinkle the tart with nutmeg and serve.
- The tart can be kept in an airtight container in the fridge for up to 5 days.
Notes
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.
This is the best vegan / non-dairy custard tart recipe ever!
I’ve tried many others, and they don’t come anywhere close to the texture of a dairy-based custard, until now.
I tried the thicker custard option, using one can of Ayam coconut cream (used the whole can) and 440g Nutty Bruce almond milk. It is a thick custard, and after setting, probably better suited to vanilla slice than a custard tart. So, now I have a custard recipe for a vegan vanilla slice (double win!!)
Can’t wait to try making it again with a thinner custard!!
Can’t express how great it is to find a vegan custard recipe that is so similar to a dairy custard. Winning!!
Aw I'm soo happy to hear that and especially you enjoyed it over other recipes!
Glad it worked with those brands of cream/milk (and I agree, I'm using the same ratio for a vanilla slice haha). Thanks so much for your positive attitude and for taking the time to leave your feedback :).
Hi, I was just wondering if this has any sort of a coconut taste to it?
It depends on the brand of coconut cream you use! You can always sub in more soy milk for the coconut cream.
Looks absolutely delicious! What brand of coconut cream do you use here to get lots of the thick stuff? Some of the brands I’ve used have a lot of liquid in them. ?
Thank you! In Australia, I find that the 'homebrand' coconut cream from Woolies gives a lot of coconut cream (the one in the green can). You'll only need 2 of those cans for this recipe!
The sounds so good! I can’t have anything corn. What are some good substitutes for corn.
Thanks! Hmmm, normally I'd suggest tapioca but it won't be good for this recipe. If you can find corn-free custard powder, that'd be your best bet! Or Try potato starch (same amount) or twice the amount of corn flour with regular flour or rice flour. I haven't tested with any of those so let me know how you go if you do!
So delicious, so creamy and so custardy!
I have tried to make so many different vegan custard tarts and this is hands down the best one I’ve ever made.
Sooo happy! Thank you!
Hello!
When it states *thick part only* for the coconut cream.... does this mean I will need multiple cans and only scrape off the top until i have the required amount?
Can't wait to try it! Thanks 🙂
Yes! With good cans of coconut cream, you'll only need 1-2 of them!
My daughter absolutely loved this tart! It was simple to make and allergy friendly for us. Thanks again!
Aw so glad to hear! Thanks so much for taking the time to leave a comment! xoxo
I did it exactly like in the recipe (changed the topping though because I didn't like nutmeg that much) and turned out amazing! Thank you for sharing such lovely ideas!!!
Aw that's the best news! Soo glad you enjoyed the recipe :). Thanks so much for your feedback xo
I recently read that Bird’s Custard is naturally vegan - it just depends on the type of milk you use. Have you ever used it? I bought a tin but don’t know what to make with it and was wondering if I could make this tart with it.
The custard powder is indeed vegan! I haven't used it in this recipe but if I did, I'd use it in place of the cornflour, black salt and turmeric. It should work in exactly the same way. Let me know how you go if you do it!
Hi Melanie,
Yes, Bird's custard powder is naturally VEGAN and naturally GLUTEN FREE.
To use it, take small bowl or cup and to it add a take a couple of tablespoons or so of custard powder and a small amount (approx 8 tablespoons) of the plant milk of your choice to make a smooth paste, along with any sweetener of your choice (although you can add this later if you prefer). With a teaspoon or clean finger smooth out ALL of the lumps in your paste until it is absolutely perfectly smooth. Be sure to gather in an loose material from the slides of your cup or dish, which may make your custard lumpy if left. Any tiny lumps here will become big lumps in your later set custard. This stage is simple but key..
Then gentle heat the rest of your milk (around three quarters of a UK pint) on a low to moderate heat, stirring occasionally until the mixture starts to become warm (be careful not to heat it too quickly or you'll burn the bottom of the milk pan).
Add this point, carefully stir in your custard powder & plant milk paste into the milk pan, stirring in with a whisk or fork until it is fully integrated into the milk. Continue to heat the milk mixture very gently as the custard then begins to magically thicken, stirring all the time. Keep the hob on no higher than low to moderate throughout the process to prevent burning or lumps.
As the custard starts to thicken turn off the heat. Be aware, the custard will become slightly thicker and more dense and a skin will form over it once it sets. You can use this custard to make tarts or trifles, pour over tarts and puddings etc.
It was originally developed by a British man whose wife could not eat 'traditional' custard.
I hope you enjoy it.
Anthea, could you sub coconut oil for the vegan butter?
Yes if you don't mind the coconut taste! The butter is optional though.
Hi Anthea,
Oh my Goddess-we love this. Thanks for this awesome recipe. Custard tarts were one of my top favourite desserts. I've been vegan for a few years now and haven't had a custard tart since then. I tried this recipe yesterday evening but accidentally forgot to put the cream from the coconut in, after diligently leaving it chilling upside over night. Also as I have tooth issues instead of sugar, I used something called Sweet Freedom based on carob & grape, which is a bit like maple syrup but much lower in sugars. I used mostly the fruit syrup variety and about a third of their 'golden syrup' variety (they have several kinds) as that was what I had in my cupboard in the same amount as maple syrup. Anyway, no sales plugs intended. It came out amazing. The custard at first tasted identical to a French vanilla slice however after chilling overnight I think the nutmeg must've come through a bit more strongly and it tasted just like an 'normal' (how is that kind of suffering normal custard tart). So it tastes gorgeous even without the coconut cream
Thanks again,
Victoria.
That fruit syrup sounds amazing, I wish we had it here too! I'm so happy that you enjoyed this recipe and especially with the nutmeg! I have to try it your way next time and now I feel encouraged to make a French vanilla slice! Thanks so so much for your feedback xx
This recipe sounds great! If I can find black salt, I am going to give this one a try.
Fabulous! Let me know how you go 🙂
Love your recipes Andrea.
Thanks soo much Margaret!