This vegan custard tart is a plant-based and grown-up version of one of my childhood favourites bakery treats! I gave the tart a cookie-like shortcrust pastry, filled it with the most creamy custard and lightly dusted it with nutmeg. The tart is not only vegan but can easily be made gluten-free, refined sugar free and coconut free!
First, you need to make the pastry which is a simple blend of flours (almond meal and all-purpose or rice flour), a liquid sweetener and oil. The liquid sweetener is essential as its stickiness makes all of the ingredients stick together.
The vegan custard is the star of the show and each ingredient has a purpose:
- Silken tofu to make the filling extra creamy. Lots of vegan custard recipes use only milk and cornstarch but I find them lacking in creaminess and too gelatinous. You can use coconut cream instead but I wanted this custard tart to be coconut free!
- Plant-based milk, simply because all custard tarts need milk! Soy works the best because it’s often the most creamy but you can use any plant-based milk.
- Corn flour or cornstarch because it’s an accessible and affordable way to thicken the custard.
- Light-coloured sweetener to make this a dessert!
- Cacao butter to help the custard set. It also adds a subtle richness to the custard. Some tart recipes use agar to set the filling but I don’t really like the texture of agar-set treats and it’s harder to find in the shops.
- Vanilla extract to give some depth to the custard.
- Black salt or kala namak to add an eggy taste to the custard!
For extra decadence, I topped the tart with poached cinnamon pears. This is totally optional! When you fill the unset custard with the pears, the custard rises a little. However, the quantity of custard in the recipe is just right so the tart case is full and doesn’t overflow. If you don’t add pears or fruit to your tart, make sure you multiply the custard ingredients by 150% so the you have enough custard to fill the pastry.
For similar recipes on my blog, check out my:
- Baked Passionfruit Vegan Cheesecake Tart
- Chai Vegan Custard Tart (almost raw)
- Coffee Chocolate Ganache Tart
- Strawberries, Lemon and Cream Tart
If you try this recipe, I would love to hear about it! Comment below and rate it as it would really help us and other readers! If you post it on social media, tag @rainbownourishments and #rainbownourishments.
Vegan Custard Tart with Poached Cinnamon Pears
- 2 medium-sized pears
- 1 tbsp ground cinnamon, or 1 cinnamon quill
- 1 cup (250g) silken tofu
- 3/4 cup (190mL) plant-based milk, such as almond, soy or coconut
- 1/2 cup (55g) corn flour or corn starch
- 1/4 cup (100mL) any light-coloured sweetener, such as rice malt syrup or maple syrup, to taste
- 2 tbsp (28mL) cacao butter, melted
- 1 tbsp (15mL) vanilla extract
- Pinch of black salt or kala namak, to taste (optional)
- nutmeg powder
- 1/4 cup (45g) pistachios, chopped
- To poach the pears: Thoroughly wash your pears of choice, cut them in half and remove the seeds. Place the pears and cinnamon in a medium-sized saucepan then fill the saucepan so half of the pears are covered with water. Place a lid on the saucepan and bring it to a boil for 5 minutes. Reduce the heat to allow the pears to a simmer for 20 minutes or until they are tender.
- Remove the pears from the saucepan and allow them to cool. Slice the pears as desired and set aside.
- Preheat the oven to 180°C (350°F). Line a 25cm tart tin with baking paper.
- To make the pastry: Add all ingredients to a bowl and mix until combined. Scoop mixture into the tart tin and press against the bottom and sides to make an even crust. Make sure there are no holes in the pastry
- Bake the pastry in the oven for 10-15 minutes or until it is golden brown. If the pastry changes shape after baking, use the back of a spoon to reshape it.
- To make the custard filling: Add all ingredients to a blender and blend until smooth. Add the custard mixture to a large saucepan and bring to a boil for 5 minutes. Reduce the custard to a simmer over low heat. Stir with a whisk for 10 minutes or until thickened.
- To assemble: Pour the warm custard into the pastry and quickly assemble the pears in the custard. Let the tart sit at room temperature for 30 minutes then place it in the fridge to chill.
- If you would like to make a cinnamon syrup, add 3 tbs (7mL) of any light-coloured sweetener, such as rice malt syrup or maple syrup and 1 tbs (7g) of corn flour or cornstarch to the poaching liquid. Mix until combined, simmer and reduce the liquid until it reaches your desired amount.
- To serve: Sprinkle pistachios and nutmeg on the tart. Serve with the cinnamon syrup, or as desired!