vegan custard tart

This is a simple, 5-ingredient vegan custard recipe. It is the perfect filling for a light and creamy dairy-free and egg-free fruit and custard tart.

Vegan Custard Tart

Dairy-free milk (cashew

Maple syrup

Tbsp Corn starch

tsp Turmeric

tsp Vanilla extract

Pie Crust (homemade or store-bought)

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.)

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

When it is thick enough, add vanilla extract.

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.

Take a pre-baked tart or pie crust.

Pour the vegan custard in the tart crust, while the custard is still hot. As the vegan custard is already ready, you don&#x27;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. 

https://content.jwplatform.com/videos/AEFWvsZv.mp4

This is a simple, 5-ingredient vegan custard recipe. It is the perfect filling for a light and creamy vegan custard tart to make for Christmas or for Valentine’s Day or for Mother’s Day Brunch.

These Vegan Berry Tarts with Vanilla Custard are easy, wholesome, and tasty! Made from only 10 plant-based ingredients, they're the perfect summer treat.

Vegan Berry Tarts with Vanilla Custard

(240 g) blanched almond flour

(70 g) tapioca flour

tsp salt

(225 g) Nasoya Silken Tofu

(65 g) cashews,

agave syrup

refined coconut oil*

vanilla extract vanilla bean

lemon juice

salt

Prep

Preheat the oven to 350F and grease or line a 12-muffin tin. I like to grease the pan and place small strips of parchment paper in it to make the cups easier to remove.

Make the Crust: 

Prepare the flax egg and allow it to thicken. Add the almond flour, tapioca flour, and salt to a medium bowl and whisk to combine. Form a well in the center of the bowl and pour in the flax eggs. Use a spatula to mix everything together, eventually moving on to kneading with your hands. Once a non-sticky dough ball has formed divide the dough into 12 even portions for the muffin tin.

Bake the

Crust: use you hands to flatten each dough ball, then place the ball into the base of one muffin tin. Use damp fingers to press the crust evenly along the base and sides of the tin; repeat with the remaining balls. Bake in the middle rack of the oven for 14 to 15 minutes, then remove from the oven and transfer to a baking rack to cool slightly.

Make the

Filling: While the crust is baking, add the tofu, cashews, agave, coconut oil, lemon juice, vanilla, and salt to a high-speed blender. Blend on high for 45 to 60 seconds, until a smooth and creamy custard forms.

Assemble

spoon ~2 tablespoons of the custard into each pie shell, filling it up to the top. Place the tarts in the fridge and allow the custard to set. This is preferably done overnight, but they should sit for at least 4 hours.

Serve

once the custard has set, remove the tarts from the fridge and top with fresh berries. Serve as desired; leftovers will keep in the fridge for up to 4 days.

Made this today and it's sooooo good! The filling has this wonderful, creamy texture and a sweet lemon-y vanilla flavor, which pairs so well with the berry topping! I made mine in a 12" tart pan - only had to bake it for an additional 5 minutes to set and I made a batch and a half of the filling, which ended up being the perfect amount to fill the crust. Will definitely make this again and again, thanks for the amazing recipe! :)

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Vegan Berry Tarts with Vanilla Cust...

Top 2 vegan custard tart recipes from across the web

The most viewed vegan custard tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Custard Tart

Vegan Berry Tarts with Vanilla Cust...

The most viewed vegan custard tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine