Delicious spiced vanilla custard paired with a flaky tart shell… a bite into one of these tarts seriously melts in your mouth.
These were always my favourite treat as a child so I’m super excited to share with you guys a fairly easy vegan custard tart recipe that closely resembles the classic custard tart I remember. Flavoured with vanilla and cinnamon, sweetened with agave nectar and then sprinkled with nutmeg; these custard tarts are delicious and creamy. They make the perfect sweet brunch, afternoon tea snack or dessert.
Making the pastry crust
I paired these lovely vegan custard tarts with a soft, flaky pastry as that’s how I remember them and as a result, a bite into one of these tarts is super soft and creamy!
One of the steps in making the pastry is to cover it and chill it in the fridge for 30 minutes. This is an important step as it lets the butter firm up so you can easily roll out and shape the dough. It also means that the fat in the butter will melt faster when placed in a preheated oven, resulting in a flaky and soft pastry to accompany your custard tart.
Classic Vanilla Vegan Custard Tart
- 1 cup plain white flour
- 3/4 tablespoon raw sugar
- pinch of salt
- 1/4 cup vegan butter
- 1 tablespoon vegetable oil
- 1 1/2 tablespoons chilled water
- 1/2 cup plant-based milk
- 1 tablespoon arrowroot flour
- 1 cup canned coconut milk
- 1/4 cup agave nectar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ceylon cinnamon
- pinch of turmeric for colour optional
- 1/2 teaspoon nutmeg to dust on the tarts
- Start the pastry by whisking the flour, sugar and salt in a large bowl, add the un-melted vegan butter and mix it in until crumbly. Add and mix in the chilled water and oil using a spoon until a dough ball forms.
- Cover the dough ball in plastic wrap or foil and chill in the fridge for at least 30 minutes.
- When you’re ready to bake your pastry, preheat your oven to 200°C and grease 2 4-inch tart tins with melted butter or oil.
- Remove the dough from the fridge, separate into 2 dough balls and roll out onto a lightly floured surface until they’re each about 1/4-inch thick. Gently press each into the tart tins and trim or push in the edges. Use a fork to create holes in the base of the pastry so that air can escape and prevent it from bubbling. Bake in the oven for 25 minutes or until very lightly golden on the edges.
- While the pastry is baking, you can start your custard filling by whisking the plant-based milk and arrowroot flour together in a medium-sized pot, then place the pot over low-medium heat. Add all of the other tart ingredients and continue to whisk regularly until it becomes a thick custard consistency. This should take about 10 minutes.
- When the crusts are ready, gently pour the custard filling in and place in the freezer for at least 2 hours, but no more than 3 or they will freeze solid. Check that the custard filling is wobbly but still solid enough to bite into.
- Sprinkle with ground nutmeg and serve.