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4 from 1 vote

Chai vegan custard tart (almost raw)

Cook Time25 mins
Total Time25 mins
Servings: 6 -8



Custard fillling

  • 1 cup raw cashews, soaked in water overnight
  • 1 cup firm silken tofu
  • ½ cup coconut butter, softened
  • ½-1/4 cup any light-coloured sweetener, such as rice malt syrup or maple syrup, or any other liquid sweetener
  • 2-3 tsp Change Chai Indian Spice Chai
  • ¼ tsp black salt
  • ¼ tsp vanilla extract or vanilla bean powder
  • Pinch turmeric powder
  • 3 tbsp plant-based milk, such as almond, soy or coconut, as needed
  • 1 tsp agar agar powder + 2 tbsp water


  • Line a 20cm tart tin with baking paper or brush with oil.
  • For the crust, add the pecans, almonds and sunflower seeds to a food processor. Blitz until fine crumbs. Drain the dates and figs and add to the processor with the chai powder. Blitz until combined.
  • Scoop crust mixture into tart tin and press along the bottom and sides. Set aside.
  • For the custard filling, add all ingredients (except the milk, agar agar and water) to a high-powered blender and blend until as smooth as possible.
  • If your mixture is too thick or will not blend, add milk and blend again.
  • Add the agar agar and water to a small saucepan over medium heat. Mix then bring to boil. Add 2 tbsp of custard filling to saucepan and mix again. Add the agar mixture to the blender then blend until smooth.
  • Pour custard mixture into tart tin and tap against the kitchen bench to flatten the surface. Set aside in the fridge for 2 hours or until the custard has set.
  • Decorate with fruit as desired then serve!
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