Step 1

First, take a small bowl and mix corn starch and 1/4 cup of milk. Stir until combined. (I do this to make sure there are no lumps and the corn starch is properly dissolved.)

Step 2

Take a saucepan. Add the remaining milk, the maple syrup, the dissolved corn starch and cook on medium heat until it starts to thicken.

Step 3

When it is thick enough, add vanilla extract.

Step 4

Finally, add the turmeric (optional) to get the yellowish color you would get if you add eggs. I would add first 1/4 tsp and see if you need the other 1/4 tsp.

Step 5

Take a pre-baked tart or pie crust.

Step 6

Pour the vegan custard in the tart crust, while the custard is still hot. As the vegan custard is already ready, you don't need to bake it after filling. Just chill it in the fridge until it is set. You can serve and slice it only after that.