Vegan Baked Custard Slice
Indulge in the creamy delight of this Vegan Baked Custard Slice, a plant-based twist on the classic dessert that's as decadent as it is dairy-free. Featuring flaky, golden vegan puff pastry layered with a luscious custard made from silken tofu, plant-based milk, and a hint of vanilla, this recipe delivers a rich and velvety texture that's perfect for satisfying any sweet tooth. Turmeric adds a subtle golden hue to the custard, while a dusting of icing sugar provides a finishing touch of elegance. With minimal prep time and a simple baked crust technique, this chilled treat is ideal for parties, family gatherings, or as a make-ahead dessert. Whether you're vegan or simply seeking a fresh take on custard slices, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 sheets Vegan puff pastry sheets
- 400 grams Silken tofu
- 500 ml Plant-based milk (such as almond or soy)
- 70 grams Cornstarch
- 120 grams Caster sugar
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Turmeric (optional, for color)
- 2 tablespoons Icing sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
Roll out the vegan puff pastry sheets on a floured surface to fit your baking dish. The sheets should overlap the edges slightly.
Place one puff pastry sheet on the prepared baking tray and prick it all over with a fork to prevent it from puffing too much. Bake for 15 minutes or until golden brown. Repeat with the second sheet. Let them cool.
In a blender, combine silken tofu, plant-based milk, cornstarch, caster sugar, vanilla extract, and turmeric (if using). Blend until smooth and creamy.
Pour the custard mixture into a large saucepan. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble, about 10 minutes.
Once thickened, remove from heat and let it cool slightly, stirring occasionally to prevent a skin from forming.
Line the bottom of a rectangular dish (about 20x30 cm) with one sheet of baked puff pastry.
Pour the custard mixture over the top of the base pastry sheet in the dish, spreading evenly with a spatula.
Place the second sheet of baked puff pastry on top of the custard layer, gently pressing down.
Refrigerate the custard slice for at least 2 hours, or until set.
Once set, dust the top with icing sugar before serving.
Cut into slices and serve chilled.
Nutrition Facts
Calories |
185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 60 mg | 3% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 18.8 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 98 mg | 8% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 146 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
