Vegan Custard Tarts
When I started cutting out dairy, one of the many things I stopped eating was custard, and it’s one of the many things I really missed!
I had no idea how easy it was so make my own, homemade dairy-free version. It’s ridiculously easy! AND it tastes just like ‘normal’ custard. How I wish I tried this recipe months and months ago! I missed out on so much custard goodness! I just realised this paragraph is full of exclamation marks!! Moving on…
These vegan custard tarts taste like the ‘real thing’ and the custard part definitely tastes like the custard I remember and love. Sweet, thick and…vanillary? OK I think I just made that word up but it should definitely be added to everyone’s vocabulary, because vanilla is a must in every sweet recipe. So I think it would be very helpful to have the word ‘vanillary’ as a recognisable adjective. Anyone agree with me?
I used soya milk to make the custard because of it’s creaminess. Using something like almond milk won’t give you anywhere near as creamy a texture.
To turn the milk into a custard, I used a mixture of cornstarch and agar agar to help thicken the mixture. If you can’t get hold of agar agar you can leave it out; however, it will mean that your custard won’t be as firm. The turmeric powder was solely used for the purpose of adding a yellow hue to the custard. You only need the tiniest amount otherwise the custard will turn orangey/brown which is not the best of looks! Don’t worry, you won’t be able to taste the turmeric.
I kept the base pretty simple by mixing gluten-free oat flour and ground almonds and using a bit of coconut oil and maple syrup to help it stick together.
These vegan custard tarts are also dairy-free and gluten-free.c
- 1/2 cup (55g) oat flour - use gluten-free oats if you're allergic/intolerant
- 1/2 cup (45g) ground almonds
- 1/4 tsp salt
- 2.5 tbsp coconut oil, melted
- 1.5 tbsp maple syrup or liquid sweetener of choice
- 1 cup (235ml) soya milk
- 2 tbsp corn starch
- 1/2 tsp agar agar - you can leave it out if you can't get hold of any, but the mixture will won't be as firm.
- Pinch of turmric
- 4 tbsp maple syrup or liquid sweetener of choice
- 1 tsp good quality vanilla paste or extract
- WATCH THE VIDEO ABOVE FOR INSTRUCTIONS
- Mix the oat flour, ground almonds and salt in a bowl, then mix in the coconut oil and maple syrup until everything is well combined.
- Press into tart tins and freeze for 30 minutes.
- Pour the milk into a small pan and add the corn starch, agar agar and turmeric. Mix until the dry ingredients have dissolved.
- Mix in the maple syrup and vanilla paste/extract.
- Simmer on a medium heat until it starts to thicken, making sure you mix continuously so it doesn't burn (see in video).
- Pour into the tart cases. Top with berries and nuts.
- Chill in the fridge until they're set
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