Coconut and Berries: Vegan Baked Custard Tarts
The lovely Emma from the British vegan blog Coconut and Berries is joining us here at Vegan Miam with a recipe for a vegan version of a classic British dish – baked custard tart! A passionate foodie and a compassionate vegan, this self-taught cook has been sharing healthy plant-based creations on her blog since 2013. Emma often enjoys incorporating Middle Eastern and North African flavors into her dishes, flavors I adore and hope to work with more in the new year. Along with her love for plant-based foods, she is also a talented polyglot and currently studying for an MA in Translation. I admire her passion for languages, as much as we travel I would love to learn to master languages and translations.
I’ve been reading Vegan Miam for a long time and love following Rika and Doni’s travels, being introduced to new places and foods and gawking at the beautiful photography! I’m hoping they’ll visit London some day soon…
When Rika invited me to share a recipe over here I knew I wanted to share a British one and this recipe is a British classic that brings back very fond memories for me.
When it comes to savoury food I love trying new dishes and tend to go ethnic as English food is traditionally very what we call “meat and two veg”. Our traditional desserts are similarly un-vegan but are much more fun to veganize!
Baked Custard Tart is no exception – a sweet, buttery pastry filled with a custard made from eggs and cream…but a few tweaks and it can be made free from animal ingredients (and refined sugar and gluten) and still be just as delicious as I remember.
You can make one big tart and cut it into slices to serve or make little ones like I did. You can also serve it warm from the oven when it still has a little wobble, or chilled when the custard has firmed up (my preference).
Yield: 1 x 9” tart OR approx. 10 mini tarts
Ingredients
Crust: ½ cup Almond flour ½ cup Oat flour ½ tsp Salt 3 Tbsp (40g) Chilled coconut oil ¼ cup Coconut sugar ¼ cup Cold waterCustard: ½ cup Cashews, soaked at least 1hr ½ cup Water 1 cup Almond milk Seeds of 1 Vanilla pod ¼ cup Coconut sugar (OR sweetener of choice) 3 Tbsp Arrowroot Grating of nutmeg
Method
For the Crust:
Preheat oven to 325°F/160°C. Lightly grease a 9” pie plate/ tartlet/muffin tins with coconut oil.
Stir together dry ingredients then cut in the coconut oil with a fork, until crumbly. Add water 1 Tbsp at a time, until you can form a ball with the mixture with your hands.
Press the dough evenly into the prepared tins until it covers the base and sides. Prick all over with a fork to prevent it puffing up.
Pre-bake for 15-20 minutes, until lightly golden. Remove from oven and set aside.
For the custard:
Blend together the cashews, water, almond milk, vanilla and sweetener. Pour into a medium pan and whisk in the arrowroot. Heat gently, whisking all the while, until the custard thickens. This should only take a few minutes. If you see any lumps then strain through a sieve.
Spoon/pour the custard into the tart shell(s), grate a little nutmeg over the top and return to the oven and bake at 270°F/140°C for 20 minutes (a little longer if baking as a single tart).
Leave to cool and serve at room temperature or chilled from the fridge.
Notes
These are best served on the day they’re made as the crust will go a little soft when refrigerated for long.
3.0Hope some of you give my Custard Tarts a go! Let me know how you like them if you do. I always appreciate feedback and especially love seeing pictures of your creations.
About Coconut and Berries
Emma is the passionate vegan foodie behind the blog, Coconut and Berries, where she shares healthy and creative plant-based recipes and writes about her kitchen adventures and travels.
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