Vegan Classic Custard Tart
Elevate your dessert game with this enticing Vegan Classic Custard Tart—a plant-based spin on a timeless treat that's as creamy and indulgent as the original. Featuring a golden, flaky crust made from coconut oil and all-purpose flour, the base provides the perfect foundation for a velvety custard filling crafted with silken tofu, almond milk, and a hint of vanilla. Thanks to natural thickeners like agar agar and cornstarch, this egg-free tart sets beautifully, while turmeric adds a delicate golden hue for a visually stunning presentation. Perfect for special occasions or a delightful after-dinner indulgence, this dairy-free dessert is easy to prepare and promises to impress vegans and non-vegans alike. Serve it chilled for a refreshing, silky-smooth bite, and enjoy this scrumptious classic made 100% plant-based!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Coconut oil, solid
- 4 tablespoons Ice water
- 0.5 teaspoon Salt
- 300 grams Silken tofu
- 1 cup Unsweetened almond milk
- 3 tablespoons Cornstarch
- 0.25 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Turmeric
- 1 teaspoon Agar agar powder
Instructions
Preheat your oven to 180°C (350°F).
In a large mixing bowl, combine the flour and salt. Add solid coconut oil and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
Form the dough into a disk, wrap it in cling film, and refrigerate for 15 minutes.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges.
Cover the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5 minutes until lightly golden.
Blend silken tofu, almond milk, cornstarch, maple syrup, vanilla extract, turmeric, and agar agar in a blender until completely smooth.
Pour this mixture into a saucepan and cook over medium heat, stirring constantly, until it thickens significantly, around 5-7 minutes.
Pour the thickened custard into the prepared crust, smoothing the top with a spatula.
Bake the tart for 20 minutes at the same temperature, then allow it to cool to room temperature.
Refrigerate for at least 2 hours or until the custard is fully set.
Serve chilled, optionally dusting with a pinch of cinnamon or nutmeg for added flavor.
Nutrition Facts
Calories |
2099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1358 mg | 59% | |
| Total Carbohydrate | 236.9 g | 86% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 55.5 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1503 mg | 116% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 697 mg | 15% | |
*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.
