A Vegan Custard Tart made up of crumbly, crushed cookie crumbs, a vanilla custard layer and finally a rich chocolate ganache to top it all off.
Although chocolate custard tarts bring back memories from back in the day, I never to this day, had a vegan version. And it’s so easy peasy so I have no idea why this happened! The custard tarts I’m most familiar with are the egg custard tarts infused with cinnamon which are normally chilled and the Hong Kong style flaky pastry egg custard tarts that are served warm.
This Vegan Chocolate Custard Tart is creamy, light, decadent, chilled, chocolatey and of course vegan. It can easily be made gluten-free and without the chocolate layer if preferred.
Questions about Vegan Custard Tart
How to make a tart shell? Tart shells can either be made of pastry using a dough made of fat and flour, or biscuit crumbs combined with fat and compressed into a tin to create a firm biscuit base. Both are perfectly adequate shells for making a sturdy tart base that just need to be filled with something creamy.
How to make vegan custard? Vegan custard, as with traditional custard, will require milk, sugar or sweetener and a thickener. Conventional custard uses eggs to thicken it, but vegan custard will use a thickener that is not sourced from animals such as tapioca or corn starch. The ingredients are stirred constantly over a heat source until the mixture thickens.
How to make vegan chocolate ganache? Vegan chocolate ganache is made in the same way as typical chocolate ganache except with vegan chocolate and plant milk or cream. The milk or cream is heated and then the vegan chocolate is added to this and stirred until it melts. It is then chilled to set.
How to store a custard tart? Custard tarts should be stored in the fridge at all times. In the fridge, this vegan custard tart can last 2-3 days.
Can a custard tart be frozen? Tart shells can usually be frozen for around 1-3 months (depending on the base ingredients) when wrapped tightly in clingfilm and kept in an airtight bag or container. It is advisable to not freeze a custard tart with the filling as this will change the texture of the custard. Although it will do not harm, it will probably not taste as great.
Recipe for Vegan Custard Tart
Ingredients for base:
- 250g plain vegan biscuits
- 125g coconut oil melted
Ingredients for vegan custard:
- 500 ml plant milk
- 3-4 tbsp sugar
- 1 tsp vanilla extract
- 4 tbsp cornstarch
- Pinch turmeric
Ingredients for the chocolate ganache (optional):
- 200g dark chocolate
- 250 ml plant milk
- Crush cookies either in a blender or smashing with a rolling pin until crumbs.
- Add coconut oil and press into spongiform tin or mini tart tins and keep aside in freezer.
- In a saucepan, make a paste with the cornstarch and a little of milk.
- When smooth add the remaining ingredients and continue to stir over medium heat until thick enough to coat the back of the spoon (around 10 minutes).
- Pour into tart shells and refrigerate for at least 2 hours.
- For the ganache, heat the milk and remove from heat just before boiling point.
- Stir in the chocolate chunks/chips and continue to mix until all chocolate has melted.
- Pour on top of custard layer and place back in the fridge for at least 1-2 hours.
- When set, remove from tin and serve chilled.
Made this Recipe?
If you had a go at this Vegan Custard Tart please feel free to give me a shout on Instagram at @food_flaneur – would love to see your pics!
If you like tarts…
You should definitely give these recipes a try:
Big Thanks to…
Bianca Zapatka for my food inspo. You can find her recipe here: https://biancazapatka.com/en/vanilla-custard-tart-with-strawberries/.