Vegan Custard Tart
Bakery-style vegan custard tart with a buttery shortcrust base, creamy custard filling and sprinkling of nutmeg. Easy and customisable!
Servings: 8 serves
Ingredients
Shortcrust pastry
- 1 ¼ cups (155g) all-purpose plain flour, (note 1 for gluten free)
- ⅓ cup (75g) vegan butter or margarine
- 3 tablespoons (35g) granulated sugar, or coconut sugar
- 2 tablespoons (30g) cold water, or as needed
Custard
- 1 ½ cups (360g) thick scoopable canned coconut cream, (note 2 to make coconut-free)
- 1 ¼ cups (310g) soy milk, or any plant-based milk (note 3)
- ½ cup (55g) cornstarch / corn flour, or custard powder for extra custard flavour
- ⅓ cup (65g) granulated sugar, or to taste
- 2 tablespoons (30g) vegan butter or margarine
- 1 tablespoon 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
- For a gluten free vegan custard tart, use ⅔ cup (65g) almond meal/flour and ⅔ cup (105g) gluten-free flour blend which has xantham gum. Press the base directly into your tart pan, rather than rolling it out.
- With the right flavourings (butter, vanilla, black salt), this tart isn't overly coconutty. However, if you don't like coconut at all, substitute the coconut cream with another plant-based cream OR silken tofu in the same gram measurements. Blend the tofu before using it. For a coconut-free filling, also increase the amount of vegan butter to ¼ cup (55g).
- People tend to like either creamy OR gelatinous custards. If you like creamy custards like a mille feuille, follow the ratios above. If you like gelatinous custards that are really wobbly, use 1 cup coconut cream (240g) and 1 ¾ cups (440g) soy milk. Cook the custard until it is a thick custard consistency.
Nutrition
Serving: 1 serve | Calories: 379kcal | Carbohydrates: 35g | Protein: 5g | Fat: 25g | Sodium: 107mg | Potassium: 259mg | Fiber: 2g | Sugar: 9g | Vitamin A: 644IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 2mg
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