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
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).
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.
* 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.
** With the right flavourings (butter, vanilla, black salt), this tart isn't overly coconutty. However, if you don't like coconut at all, substitute some of the coconut cream with another plant-based cream OR silken tofu in the same gram measurements. Blend the tofu before using it.
*** 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.