The days are getting shorter, the air is crisp, and the leaves are putting on a spectacular show of reds and golds. It's that wonderful time of year when we all start to crave comforting flavors and cozy evenings indoors. What better way to celebrate this season than with a batch of warm, homemade vegan custard tarts?
I've always loved the traditional British custard tart, with its delicate shortcrust pastry and creamy, nutmeg-infused custard. But as a lover of all things plant-based, I knew I had to create a version that was both delicious and compassionate. These tarts are surprisingly easy to make, and they are packed with flavor, making them the perfect healthy treat for autumn.
A Twist on Tradition
Classic custard tarts are all about eggs, but this vegan version uses a clever blend of simple, plant-based ingredients to create the same creamy, satisfying texture. Instead of eggs, we're using cornstarch to thicken rich oat milk. A touch of vanilla and a pinch of 'eggy salt' (kala namak) give the custard its traditional depth of flavor. The subtle warmth of turmeric adds a beautiful, natural golden hue.
Simple Ingredients, Big Flavors
You don't need fancy ingredients to create these delicious tarts. Here’s what you’ll need:
- For the Pastry: All-purpose flour (or a gluten-free blend), icing sugar, vegan butter (or refined coconut oil), salt, and ice-cold water.
- For the Custard: Thick oat milk, caster sugar, cornflour, vanilla extract, salt, a knob of vegan butter, a tiny pinch of turmeric, and, of course, freshly grated nutmeg.
Let's Get Baking!
Making these tarts is a joy. The process can be broken down into two parts - first making the pastry, then creating the custard.
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Make the Pastry: Pulse the flour, sugar, and salt in a food processor, then add small pieces of cold vegan butter. Pulse again until the mixture resembles breadcrumbs, then add ice water until the dough comes together. Chill for 30 minutes.
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Prepare the Custard: Mix cornstarch with a little oat milk until smooth. Heat the remaining oat milk with sugar, then whisk in the cornstarch mixture. Simmer until thickened, then add the remaining custard ingredients.
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Assemble: Roll out the pastry, cut out circles, and press into a muffin tin. Bake until lightly golden, then fill with the custard and dust with nutmeg. Bake again until the custard is set.
These tarts are best enjoyed fresh, while the pastry is still crisp and the custard is warm. They are a fantastic treat for a cozy night in, a gathering with friends, or a special afternoon tea. They are perfect with a cup of tea or a glass of dairy free milk!
Tips for Success
- Use the coldest water you can find to keep the pastry nice and short.
- Don't overwork the pastry or it will become tough.
- When making the custard, whisk continuously to prevent lumps.
- Be generous with the nutmeg – it’s the perfect complement to the creamy custard.
These Autumnal Vegan Custard Tarts are a wonderful way to enjoy the season's flavors while staying true to your healthy eating values. So, pull out your apron, turn on some music, and fill your kitchen with the wonderful smell of baking!
Share Your Creations!
If you make these tarts, I'd love to see your creations. Please tag me on social media using #AutumnalVeganTarts and @ElaraFinch, I love to see how everyone's tarts turn out! Happy baking!
A Deliciously simple Recipe:
Ingredients:
Pastry:
- 210g All-purpose flour
- 35g Icing sugar
- ½ tsp fine sea salt
- 100g Solid vegan butter
- 45-60ml ice cold water
Custard Filling:
- 300ml Thick oat milk (divided)
- 40g Caster Sugar
- 25g Cornflour / cornstarch
- 1 ½ tsp vanilla extract
- 3 pinches of fine salt
- 25g vegan butter
- 1 fresh nutmeg
Method
Pastry:
- Combine flour, icing sugar, and salt in a food processor.
- Add cold vegan butter and pulse until crumbly.
- Gradually add ice water until dough forms.
- Shape into a disc, wrap, and chill for 30 minutes.
- Roll out dough, cut circles, and press into muffin tin.
- Bake for 10 minutes with baking beads, then remove beads.
- Bake for 5 more minutes until lightly golden.
Custard Filling:
- Whisk cornflour with 60ml oat milk.
- Heat remaining oat milk with sugar.
- Whisk in cornflour mixture and simmer.
- Add salt, vanilla, and turmeric.
- Whisk in vegan butter until smooth.
Assembly:
- Fill each pastry case with custard.
- Grate nutmeg on top.
- Bake at 150°C for 15 minutes until set.
- Allow to cool fully before eating