Vegan Custard Tart

Bakery-style vegan custard tart with a buttery shortcrust base, creamy custard filling and sprinkling of nutmeg. Easy and customisable!

Prep Time 30minutes mins
Cook Time 10minutes mins
Total Time 40minutes mins
Cuisine: Australian,
British, Vegan
Servings: 8 serves

Shortcrust Pastry:

Custard:

1 ½ cups (360g) thick scoopable canned coconut cream (see note 2 for coconut-free option)
1 ¼ cups (310g) soy milk or any plant-based milk (see note 3)
½ cup (55g) cornstarch/corn flour or custard powder for extra custard flavor
⅓ cup (65g) granulated sugar, or to taste
2 tablespoons (30g) vegan butter or margarine
1 tablespoon vanilla extract
Pinch of turmeric
Pinch of black salt (kala namak), optional

To Decorate:

To Make the Pastry:

Preheat the Oven:
- Preheat the oven to 180°C (350°F). Line the bottom of a 20 cm (8 inch) loose-bottom tart tin.
Prepare the Dough:
- Add all the base ingredients to a medium-sized 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.
Roll Out the Pastry:
- 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 them up with the remaining pastry. Prick the bottom with a fork to let hot air escape when baking.
Bake the Crust:
- 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: 5. Prepare the Custard Mixture:

Add all custard ingredients to a medium saucepan (without heating). Whisk until there are no more lumps of corn flour.

Cook the Custard:
- 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 and be a thick custard consistency.
Cool the Custard:
- 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.
Assemble the Tart:
- When the custard has thickened further, pour it 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: 9. Final Touches:

The tart is ready when you press it and it gives only a little but is slightly wobbly. Sprinkle the tart with ground nutmeg and serve.
The tart can be kept in an airtight container in the fridge for up to 5 days.

Gluten-Free Option:
- For a gluten-free vegan custard tart, use ⅔ cup (65g) almond meal/flour and ⅔ cup (105g) gluten-free flour blend that includes xanthan gum. Press the base directly into your tart pan, rather than rolling it out.
Coconut-Free Filling:
- Substitute the coconut cream with another plant-based cream or silken tofu in the same gram measurements. Blend the tofu before using it. For a coconut-free filling, also increase the amount of vegan butter to ¼ cup (55g).
Custard Consistency Preferences:
- For a creamy custard, follow the ratios above. For a gelatinous custard, use 1 cup coconut cream (240g) and 1 ¾ cups (440g) soy milk. Cook the custard until it is a thick custard consistency.

Enjoy your delicious vegan custard tart!

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