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4.8 from 10 votes

Vegan Custard Tart

Bakery-style vegan custard tart with a buttery shortcrust base, creamy custard filling and sprinkling of nutmeg. Easy and customisable!
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Dessert
Cuisine: Australian, British, Vegan
Servings: 8 serves


Shortcrust pastry


To decorate


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.


* 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.
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