We all need an extra special vegan baked custard tart recipe. It seems to be something a lot of vegan miss as custard is based on eggs. The most common custard tart for vegans is usually one that just sets in the fridge without being baked but I love that ‘baked’ flavour. This tart is so easy and so satisfying. This recipe is based on a vegan custard powder, silken tofu, soy based cream, vanilla, lemon essence, sugar and a sprinkle of nutmeg. I also used my pie crust recipe for the base which made for a delicious combination.
The end result is a seductively creamy custard filling and a gorgeous flaky base. It’s definitely a winner because once you have made your pastry, pour your custard filling ingredients into a high powered blender, blend until smooth, then pour into your tart shell and bake.
I do have a few ideas for recipe variations…
- Add Tonka for a smokey caramel flavour
- Add cinnamon and other spices for a more warming custard
- Roast flaked almonds and decorate your finished tart with them to add texture and another element of flavour
- Use a traditional shortcrust pastry recipe as your base instead of my pie crust recipe
- Add a vegan whipped cream or aquafaba meringue to the top once baked
- You can even just bake the custard in a pie dish without a base and allow it to set before serving, this is what I did when I was tested the recipe
What are the ingredients for this vegan baked custard tart?
Vegan Baked Custard Tart Filling
- Vegan butter (I’m using Naturli)
- SIlken Tofu
- Raw or cane sugar
- Soy cream or any plant based cream (I’m using Alpro)
- Vegan custard Powder (I’m using Edmonds)
- Lemon Essence
- Vanilla Bean Paste
- Nutmeg (optional)
- Vegan Yellow Food Colouring or Turmeric
Vegan Pie Crust
The other ingredients I use for this recipe are
- Plain all purpose flour
- Brown sugar
- Sea salt
- Vegan block butter
- Solid vegetable shortening
- Vegetable oil
- Ice water
- Almond Flour
- Vodka or vinegar
- You can swap cane sugar with white sugar
- You can swap soy cream with any plant based cream
Tools I Used For This Recipe
My Top Tips For This Recipe
- Make sure you fill your tart with custard all the way to the top as it shrinks once baked
- Your custard will still be runny when you removed it from the oven, you need to allow it to set before serving
- Make sure you pre-heat your oven before baking your crust
Store in the fridge covered for up to 1 week.
See My Step By Step Photos For How To Make Your Baked Custard Tart
The steps to make this tart are so easy
- Melt your vegan butter and stir through sugar
- Add melted butter, tofu, cream, custard powder, lemon essence, vanilla, food colouring to your blender and blend until completely smooth
- Preheat your oven to 200C/400F
- Prepare your pie crust and blind bake for 10 minutes (see below for definition of blind baking)
- Remove baking beads and pour in your liquid custard
- Sprinkle nutmeg over the top and bake for 30 to 35 minutes
- The custard will rise but still be slightly running
- Slowly remove from the oven and allow to completely cool until the custard sets
What is blind baking and par baking?
Blind baking is when you only want to bake the crust and add a non-baked filling once it’s cooled. Par baking is when you want to partly bake your crust and freeze to bake at a later date.
Looking for other tart and pie recipes…Print
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