If you love old-school desserts, this creamy baked custard tart ticks all the boxes. It’s easy, no-fuss, and ideal for sharing.
You will need
Serves 12
For the vegan custard filling:
- 80g vegan spreadable butter
- 100g cane sugar or raw sugar
- 500ml plant-based cream (you can use coconut cream, see note)
- 300g silken tofu
- 35g vegan custard powder (we used Foster Clark's)
- 1 1/2 teaspoon vanilla bean paste
- 1/2 teaspoon lemon essence
- 2 – 3 drops vegan food colouring, or a pinch of turmeric
- Pinch of nutmeg
For the pie crust:
- 1 sheet store-bought vegan shortcrust pastry, defrosted
Recipe: Sara Kidd
Photography: Rainbow Nourishments
Directions
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Step 1
Pre-heat your conventional oven to 200°C. Roll out the pastry over a pie dish and gently press it against the bottom and sides to form a crust. Cut off any excess pastry. If there are gaps in your pie crust, patch them up with the remaining pastry. Blind bake your pie crust for 10 minutes.
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Step 2
Melt butter in a small heatproof bowl, add sugar and stir.
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Step 3
Add butter mix and all remaining custard filling ingredients (except nutmeg) to a blender and blend until smooth.
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Step 4
Pour into your blind baked pie crust, filling to the top of the crust. Bake for 30 to 35 minutes until your pie crust is golden brown.
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Step 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.
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Step 6
Top the tart with a sprinkle of nutmeg and allow to cool completely before placing in the refrigerator. Leave to set aside for at least 6 hours, though overnight is best.
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Step 7
Once completely set, cut, serve and enjoy!
Hot tip!
This recipe works best with a combination of a spreadable vegan butter and a plant-based cream such as Flora Plant Cream.
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Recipe: Sara Kidd
Photography: Rainbow Nourishments
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