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Vegan Baked Custard Tart by Chef Sara Kidd

Easy Vegan Baked Custard Tart

  • Author: Sara Kidd
  • Total Time: 55 minutes
  • Yield: 12 serves 1x
  • Diet: Vegan


The most satisfying vegan baked custard tart



Vegan Custard Filling

  • 80 g vegan butter
  • 100 g cane sugar or raw sugar
  • 500 ml plant based cream (you can use coconut cream)
  • 300 g silken tofu
  • 35 g vegan custard powder (a lot of brands are vegan so just check ingredients and Gretchen Price has a recipe for it here too)
  • 1 1/2 teaspoon vanilla bean paste
  • 1/2 teaspoon lemon essence
  • 23 drops vegan food colouring or a pinch of turmeric
  • Pinch of nutmeg

Vegan Pie Crust

Go here to see the recipe for the pie crust


  1. Prepare your vegan pie crust first. Pre-heat your conventional oven to 200C/400F and blind bake your pie crust for 10 minutes. See instructions on my pie crust recipe page.
  2. Melt butter in a small heatproof bowl, add sugar and stir.
  3. Add butter mix and all remaining custard filling ingredients (except nutmeg) to a blender and blend until smooth.
  4. Pour into your blind baked pie shell, filling to the top of the shell. Bake for 30 to 35 minutes until your pie crust is golden brown.
  5. Remove from oven and allow to completely cool and set. The custard will still be runny when you remove it from the oven so be careful.
  6. Once set, cut and serve.


  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Pie Making
  • Cuisine: Dessert

Keywords: vegan baked custard tart

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