VEGAN CUSTARD TART

I am a huge chocolate lover, but if I had to pick between chocolate and custard well …. there is no contest, custard wins every time!   When I began the plant-based lifestyle I thought I would have to give up custard forever, but I quickly learned all dishes can be made vegan including custard and this tart does not disappoint.  The crust is so light and the custard is as creamy as any dairy custard.  This is the perfect dessert to serve after a large meal.  Enjoy!

Prepare the crust:

Preheat oven 350F

Whisk flour and salt together in bowl.  Add cubed butter and begin cutting butter into flour mixture until it resembles a coarse meal.

Sprinkle water 1 tablespoon at a time.  Pastry will  stick together.  Work the pastry into a ball and cut into two portions.  Place in refrigerator for 15 minutes.  This will allow the pastry to roll out easily.

Work the pastry into a ball.   Place in refrigerator for 15 minutes.  This will allow the pastry to roll out easily.

Remove from refrigerator and place ball of pastry onto lightly floured silicone pad or parchment paper.  Lightly flour top of pastry ball and begin to roll out until pastry is approximately 1/4 inch in thickness.  DO NOT ROLL OUT THINNER THAN ¼ INCH AS CRUST WILL CRACK WHEN BAKED.  I prefer to use another piece of lightly floured parchment paper on top of pastry ball when rolling it out.

Line a 3 ½ x 13 inch tart pan with pastry.

Prick pastry with fork several times and bake for 12 – 15 minutes.  Crust should be lightly browned.

Prepare the custard:

In a small saucepan add milk, coconut milk, maple syrup and tapioca starch.  Turn on oven to medium heat and whisk well until mixture begins to thicken.  Add vanilla and turmeric powder.

Continue to whisk for another 30 seconds.

If you do not want a skin to form on the custard place a piece of plastic wrap over the tart and gently press down until it touches the custard.  Place in refrigerator for 2 – 3 hours so custard will continue to set.

To serve:  Carefully remove tart from pan and decorate with berries.  Serve with vegan whipped cream if you like.

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VEGAN CUSTARD TART

  • Author: Carla's No Place Like Home
  • Prep Time: 30 minutes
  • Cook Time: 11 minutes
  • Total Time: 41 mins + 4 - 6 hrs setting
  • Yield: 6 1x
  • Category: dessert
  • Method: bake and stove top
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

I am a huge chocolate lover, but if I had to pick between chocolate and custard well …. there is no contest, custard wins every time!   When I began the plant-based lifestyle I thought I would have to give up custard forever, but I quickly learned all dishes can be made vegan including custard and this tart does not disappoint.  The crust is so light and the custard is as creamy as any dairy custard.  This is the perfect dessert to serve after a large meal.  Enjoy!


Ingredients

Scale

Crust ingredients:

  • 1 cup gluten-free flour
  • 1/8 teaspoon salt
  • ½ cup vegan butter, cubed
  • 2 tablespoons cold water

Custard ingredients:

  • 1/2 cup plant-based milk (not coconut)
  • ½ cup full fat coconut milk
  • ¼ cup + 1 teaspoon maple syrup
  • 2 tablespoons tapioca starch or flour
  • 1 tablespoon pure vanilla extract
  • Pinch of turmeric powder

Instructions

Prepare the crust:

  1. Preheat oven 350F
  2. Whisk flour and salt together in bowl.
  3. Add cubed butter and begin cutting butter into flour mixture until it resembles a coarse meal.
  4. Sprinkle water 1 tablespoon at a time.  Pastry will stick together.
  5. Work the pastry into a ball.
  6. Place in refrigerator for 15 minutes.  This will allow the pastry to roll out easily.
  7. Remove from refrigerator and place ball of pastry onto lightly floured silicone pad or parchment paper.
  8. Lightly flour top of pastry ball and begin to roll out until pastry is approximately 1/4 inch in thickness.  DO NOT ROLL OUT THINNER THAN ¼ INCH AS CRUST WILL CRACK WHEN BAKED.  I prefer to use another piece of lightly floured parchment paper on top of pastry ball when rolling it out.
  9. Line a 3 ½ x 13 inch tart pan with pastry.
  10. Prick pastry with fork several times and bake for 12 – 15 minutes.  Crust should be lightly browned.

 

 

Prepare the custard:

  1. In a small saucepan add milk, coconut milk, maple syrup and tapioca starch.
  2. Turn on oven to medium heat and whisk well until mixture begins to thicken.
  3. Add vanilla and turmeric powder.
  4. Continue to whisk for another 30 seconds.
  5. Pour hot custard into the prepared crust.
  6. If you do not want a skin to form on the custard place a piece of plastic wrap over the tart and gently press down until it touches the custard.
  7. Place in refrigerator for 4 – 6 hours so custard will continue to set.

 

To serve: 

  1. Carefully remove tart from pan and decorate with berries.
  2. Serve with vegan whipped cream if you like.

 


Keywords: vegan dessert, vegan tart, vegan custard tart, dairy free dessert, egg free dessert, gluten free dessert

 

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