A fun vegan custard tart with a crunchy granola crust! The milk used for the custard is infused with granola and makes the tart extra special.
This tart is inspired by Momofuku Milk Bar’s Cereal Milk which is basically milk which tastes like what you would get at the bottom of your cereal bowl – sweet, corn-like and delicious. I haven’t tried Momofuku’s milk as I don’t consume dairy. However, I assume it’s reminiscent of childhood and adds a unique flavour to Momofuku’s bakery treats!
To make this vegan custard tart a little more special, I wanted to experiment with cereal milk! Momofuku uses cornflakes and brown sugar to give the milk its unique flavour. However, I’ve never really liked cornflakes but preferred the clusters and nuttiness of crunchy granola. Rather than making ‘cereal milk’ I made ‘granola milk’!
All you have to do is combine a large bowl of granola and your choice of a plant-based milk. Use a sieve to separate the granola from the milk then make your tart as normal!
I used a date-sweetened granola from my cookbook. However, I’m sure any other homemade or store-bought granola will work.
Nothing goes to waste in this recipe! I mixed the reserved soggy granola with dates then pressed it into a tart tin. After baking the crust, it becomes extra caramelly and crunchy! It’s a delicious base for the vegan custard tart. YUM!
The reserved milk is thickened in a saucepan/pot and poured into the tart case. It will set and have a custard-like consistency.
If you’re after a more classic recipe, check out my vegan custard tart with poached cinnamon pears.
I hope you enjoy this recipe!
Milk custard and granola tart
- 1 hour beforehand: Combine the granola and milk in a medium bowl and set aside.
- When you are ready to make the tart, preheat the oven to 160°C (350°F). Line the base of a 25cm (10-inch) tart pan and brush the sides with oil.
- Drain the granola from the milk, reserving both ingredients. Add the granola and pitted dates to a food processor and process until combined.
- Press the granola against the pan to form a crust.
- Bake the crust in the oven for 15 minutes or until the surface has dried out and it is golden brown. Set aside to cool.
- To make the custard: Add the reserved milk, corn flour/starch, vanilla and black salt to a medium-size saucepan. Bring it to a boil for 1 minute then simmer until thickened. This will take about 10 minutes.
- When the custard has slightly cooled down, pour the mixture into the pie tin. Set it aside in the fridge to set for about 2 hours.
- To serve: decorate the tart with white chocolate and blueberries enjoy!