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If you’re looking for a healthy or ‘wholesome’ dessert, keep lookin’. This ain’t it. If you’re looking for the perfect indulgent sweet treat to satisfy some cheesecake, custard, and pie cravings all at once … this might be the answer to your prayers.

You will need

Serves 10

Pastry

  • 1 1/2 cups plain flour, plus more for dusting
  • 1/2 cup vegan block butter, chilled (see note)
  • 1/4 cup icing sugar
  • 2-3 tablespoons cold water, or as needed

Custard

  • 2 1/2 cups unsweetened dairy-free milk
  • 1/2 cup sugar, or to taste
  • 1/2 cup vegan custard powder
  • 65g vegan butter spread
  • 1 teaspoon vanilla paste

To decorate

  • Ground nutmeg

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Directions

15 mins to prep

35 mins to bake

  1. Step 1

    Preheat your oven to 180°C (convection) or 160°C (fan-forced). Grease a 20 cm loose-bottom tart pan.

  2. Step 2

    Add all the pastry ingredients to a bowl or food processor and mix until it forms a soft dough. If the mixture is too crumbly, add a little extra water and mix again. If the mixture is too wet, add a little more flour and mix again.

  3. Step 3

    On a floured surface, roll out the pastry to about 5mm thick. Transfer the pastry to your tart pan and press it against the base and sides to form a crust. Prick the bottom of the pastry with a fork.

  4. Step 4

    Cover the pastry with a large sheet of baking paper and fill the paper with pie weights, dry rice or dry beans. Blind bake the pastry for 15 minutes. Carefully remove the baking paper and pie weights. Return the tart to the oven to bake for another 5 minutes. If the pastry puffs up, gently press it back with a spoon. Allow the pastry to cool.

  5. Step 5

    To make the custard, add 1 cup of the dairy-free milk, all the sugar and custard powder to a large pot. Whisk until there are no more lumps of custard powder. Add the rest of the milk, butter spread and vanilla. Place the pot over medium high heat and cook for around 10-15 minutes whisking constantly. When the custard thickly coats the back of a spoon, remove it from the heat. Allow it to cool for around 10 minutes, whisking occasionally to prevent a skin from forming on top.

  6. Step 6

    Pour the custard into your baked tart shell. Let the tart cool at room temperature for 1 hour then place it in the fridge to fully set.

  7. Step 7

    When the tart is slightly firm to the touch, dust with ground nutmeg. Store leftovers in an airtight container in the fridge for up to 3-4 days.

Hot tip!

You may use a spreadable vegan butter for the pastry, however we recommend omitting the water and adding more flour if needed. Your pastry will also be softer. 

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