Light Vegan Custard Tart

Round tart from above with vibrant yellow filling and pomegranate seeds in a spiral pattern and small whipped cream puffs around and in between. The tart is placed on a white plate and festive decoration is around it.

It is a simple, 5-ingredient vegan custard recipe. Add it to a pre-baked crust, let it set, and enjoy a light and creamy vegan custard tart. Perfect for any occasion like Christmas, Valentine's Day, or Mother's Day Brunch.

Course Dessert

Cuisine Dairy-free, Egg-free, Gluten-free, International, Nut-free, Soy-free, Vegan, Vegetarian

Keyword vanilla custard pie, vegan custard, vegan custard tart

Prep Time 5

Cook Time 10

Chill time 1

Total Time 1 15

Servings 10 slices

Calories 56.6kcal

Author Nandi Barta

Equipment

Non-stick sauce pan (3-quart / 2.8 liter)
Tart pan (9.5-inch / 24 cm) with removable buttom
9-inch glass pie plate

Ingredients

2 cup Dairy-free milk (homemade cashew milk)
½ cup Maple syrup
3 Tbsp Corn starch
¼ tsp Turmeric
1 tsp Vanilla extract
1 9-inch Pie Crust (homemade or store-bought) I used our gingerbread pie crust recipe but instead of cinnamon and nutmeg, I added vanilla extract.

Instructions

First, take a small bowl and mix cornstarch and ¼ cup of milk. Stir until combined. (I do this to make sure there are no lumps and the cornstarch properly dissolves.)
Take a saucepan. Add the remaining milk, the maple syrup, and the dissolved cornstarch and cook on medium heat until it starts to thicken.
When it is thick enough, add vanilla extract.
Finally, add the turmeric (optional) to get the yellowish color you would get if you add eggs.
Take a pre-baked tart or pie crust, or use a homemade recipe.
Pour the vegan custard into the tart shell, while the custard is still warm, but not piping hot. You don't need to bake it after filling it. Just chill it in the fridge until it is set. Serve and enjoy!

Video

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Notes

Higher fat content makes luscious custard – If you use almond or oat milk, your vegan custard will be similar to a light pudding. If you use shaken, full-fat, canned coconut milk, your vegan custard will be rich and creamy.
Stir while cooling – The custard may form a skin on the top. Make sure you stir a couple of times while cooling if you want to use it later. When it is cooled, you can cover it with a cling foil so that it touches the custard.
Cut when chilled – If you try to cut it while it is still warm, you may not be able to make nice and clean slices as the custard sets.
Add toppings when served– If you add whipped cream or fruits or caramel sauce, or any other topping too long in advance, they may lose their shape and texture.