Hey there, fellow food lovers!
It's time for a little confession: I have a sweet tooth, a big one! And sometimes, that sweet tooth leads me down a path of 'oops, I ate the whole batch' scenarios. So, to keep things balanced and delicious, I've been on a mission to create treats that are both satisfying and nourishing.
That's how these amazing Vegan Custard Tarts came to life. These aren't your average tarts; they're a little bit of heaven, completely plant-based, gluten-free, and free from refined sugars. Oh, and did I mention they're super easy to whip up?
These tarts were an idea bouncing around in my head for ages! I kept putting them off, but now I know what a silly mistake that was! These little beauties are perfect for when you want a treat without the guilt.
Now, let's be real for a sec. I'm not immune to those 'I deserve a treat' moments, especially when things get a little stressful. But with a little help and mindfulness, I'm learning to manage those feelings without reaching for the nearest sugary fix. I now reach for my pen and notebook and start to journal instead and it's been working a treat! It is amazing what a blank page and a few thoughts can do!
Before we jump into the recipe, I’m excited to share that I’m heading out for a little adventure to the Brecon Beacons. Fingers crossed the weather behaves itself so we can do some serious hiking!
Now, let's get baking!
Vegan Custard Tarts Recipe
Yields: 10 tarts Prep Time: 30 minutes Cook Time: 30 minutes
Ingredients
For the Pastry:
- 125g (1 cup) gluten-free all-purpose flour mix (or regular all-purpose flour)
- 8g (1 tbsp) icing sugar, fine sugar, or maple syrup
- 2 pinches of fine sea salt
- 1 tsp xanthan gum (only for gluten-free version)
- 50g (1/4 cup) mild coconut oil, cold and chopped small
For the Custard Filling: (best made a day ahead)
- 60ml (1/4 cup) maple syrup
- 65g (1/2 cup) raw cashews, soaked in boiling water for 30 minutes
- 60g (1/4 cup) baked sweet potato (steamed works too)
- 60ml (1/4 cup) plant milk (almond or your fave)
- 15-30ml (1-2 tbsp) lemon juice (I prefer 2 tbsp)
- 1 tsp vanilla extract
- Freshly grated nutmeg (optional, but highly recommended!)
Instructions
Pastry:
- In a large bowl or food processor, mix the flour, sugar, salt, and xanthan gum (if using gluten-free flour).
- If using maple syrup instead of sugar, mix it with 30ml (2 tbsp) cold water and add later.
- Add the coconut oil and cut it into the flour using a pastry cutter or pulse in a food processor until you get a sandy texture with no large lumps of fat. Check for lumps by shaking the bowl; they’ll come to the surface.
- Transfer the mixture to a large bowl and gradually trickle in ice-cold water, using a fork to incorporate. Add water until the dough clumps together (without being wet) when you squeeze a bit in your hand. (I used 45ml/3 tbsp of water, but adjust as needed).
- Bring the dough together with your hands (don’t knead!) and form into a flattened disc. Wrap in cling film and refrigerate for at least 45 minutes.
- Meanwhile, make the filling.
- After resting, divide the dough into 10 equal portions. Roll each out on a lightly floured surface or between baking paper. For gluten-free dough, you may find it easier to mould it to the inside of the tart tins with your fingers.
- Preheat the oven to 180°C (355°F) / 160°C (320°F fan forced).
- Line tart cases with the dough, making sure it fits snugly. Trim the excess. For the last two tart cases, use any cut offs to cover them.
- Cut 10 squares of baking paper and scrunch them up to soften. Line each tart case with paper, fill with baking beads, and blind bake for 15 minutes.
- Remove paper and baking beads. Bake for another 5 minutes.
- Fill each pre-baked case with custard and bake for another 10 minutes. Allow to cool completely before serving.
- Dust with nutmeg before serving.
- Store in the fridge for 2-3 days, or freeze.
Custard Filling:
- It’s best to make the custard a day ahead and chill it overnight to thicken. If not, add 2 tsp of tapioca to the blender.
- Blend all filling ingredients until silky smooth. Double ingredients if your blender struggles with small amounts.
Notes
- To bake a sweet potato, set the oven to 200°C (390°F). Pierce the potato several times and bake for 40-50 minutes, or until soft.
Enjoy your healthy and delicious vegan custard tarts! They're perfect for a treat, afternoon tea, or any time you need a little something sweet.
Let me know how yours turn out and please feel free to tag me if you share them on your socials!