Vegan Custard Tarts
These tasty custard tarts are vegan and gluten-free. The crust is nutty and buttery, and the filling is rich and sweet with that classic custard tart wobble! Make sure your tart tins have a removable base to make it easier to get the tarts out.
Makes four 9 cm individual tarts or one 25cm tart
Ingredients
For the crust:
- 1 cup + 2 tbsp almond meal
- ⅓ cup tapioca flour
- 2 tbsp + 1 tbsp plant-based margarine
- 1 ½ tbsp maple syrup
For the custard filling:
- 2 cup plant-based milk (I use soy milk)
- ½ cup maple syrup
- 5 tbsp Just Wholefoods Vanilla Vegan Custard Powder
- (Optional) 1 tsp ground nutmeg to decorate
Method
To make the crust:
- Preheat oven to 180°C.
- Use your fingers to grease the tart tins with 1 tbsp of margarine.
- In a large bowl, thoroughly combine the almond meal and tapioca flour.
- Melt 2 tbsp of margarine, then add the margarine and the maple syrup to the dry ingredients and stir to combine. Knead it to form a dough.
- Divide the dough into 4 equal pieces and shape each into a flat disc shape. Press the dough evenly into each tin, making sure it covers the sides of the tins too.
- Bake the tart shells for 6-8 minutes, until golden brown. Allow to cool completely.
To make the custard filling:
- In a small bowl, whisk the custard powder and ½ cup of milk with a fork until smooth.
- Add this mixture to a medium saucepan and combine with the rest of the milk and the maple syrup.
- Cook over medium heat, whisking gently until the mixture thickens and begins to bubble.
- Take off the heat and immediately pour through a mesh sieve into the cooled tart shells.
- Sprinkle a pinch of ground nutmeg over each tart, then refrigerate until cold.
We hope you love this recipe! If you're keen on vegan recipes, you can check out our other recipes here.
And if you like sweet treats, you might like these recipes:
