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Vegan Vanilla Custard Tart

Writer's picture: Marisa's Vegan RecipesMarisa's Vegan Recipes

This Vegan Vanilla Custard Tart is a delicious and sweet treat for the spring and summer. You can even make smaller individual tarts which are perfect for parties.

You can make 12 mini tarts.

Try adding toppings to your custard tart to add to the flavour. Fresh or frozen berries go perfectly with the sweet custard, especially in the summertime.


If you are struggling to thicken your custard in the fridge, try putting it in the freezer for an hour. This should help to thicken the custard without freezing it, and when you transfer it back into the fridge it should stay like that.


I made the custard for the tarts roughly as thick as a smoothie before it went in the tarts.

The recipe says to add turmeric to make the custard colour; I didn't actually need it, mine was the same colour as Katie's before the turmeric. I added it anyway because it is good for your joints.

It turned out to be a good thing because I think they look very summery and like little sunflowers.

As you can see the custard will set really well and when you cut the tart in half the custard stays in place. This was after roughly an hour and a half in the fridge.


I found the base to be a little crumbly when I was rolling it out. Don't be afraid to put the dough in the freezer for 5-10 minutes to help this a little.


The recipes is easy to follow and they they look and taste so impressive when they are done!


This is perfect for the whole family to enjoy!

We hope you love these custard tarts as much as we do!


If you have any questions please don't hesitate to send us a message. You can message us on here, facebook, instagram or youtube. We look forward to hearing from you!


Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on facebook and instagram. We can't wait to see what you make!


- Katie & Marisa -

Ingredients:


Tart Base:

2 Cups Flour

1 ½ tbsp Caster Sugar

½ tsp Salt

½ Cup + 2 tbsp Vegan Butter

2 tbsp Oil

3 tbsp Cold Water


Custard:

2 Cups Vegan Milk

½ Cup Syrup

3 tbsp Cornflour

¼ tsp Turmeric

1tsp Vanilla


Method


Preheat the oven to 180c.


Make the base.


Mix together the flour, sugar and salt.


Mix in the butter and use your fingers to form bread crumbs.


In a separate bowl, mix together the oil and water.


Add the oil and water mix into the bread crumb mix to form a dough.


Wrap the dough in cling film and cool in the fridge for 30 mins.


Roll out dough to about ¼ inch thick.


If making small tarts, cut out circles in the dough about 1 cm bigger than your tins. I put a tin on the dough and cut around it.


Gently press the dough into the pie tin, or the small circles of dough into the individual tins.


Cover with foil and cook for 35 mins. For the mini tarts you will need to blind bake them; Prick at the base of each one a couple of times and then fill with baking beans or rice parcels.


Then remove foil and cook another 10-15 mins.


Let cool while you make the custard.


To make the custard:


Mix ¼ Cup of milk with the cornflour.


In a saucepan add the remaining milk, the cornflour mix and the Syrup.


Cook on medium heat until mixture starts to thicken.


Then add the vanilla and turmeric.


When the mixture is thick enough, pour into the tart base/bases.


Cover with cling film. Make sure the cling film in touching the custard or it can form a skin. You don’t need to cover the little ones.


Leave to set in the fridge for 2-4 hours. 1 -½ hours for the minis.


Serve


Enjoy!


Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on facebook and instagram. We can't wait to see what you make!




Check out some of my other recipes;


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