Vegan Custard Tarts (Gluten-free)

Nadia dairy free, Desserts, gluten free, Sweet Snacks, Tarts/Pies, Vegan, Vegetarian, Video 38 Comments

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. 

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These vegan custard tarts are also dairy-free and gluten-free.

Vegan Custard Tarts (Gluten-free)

For the Crust

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

For the custard

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 turmeric
4 tbsp maple syrup or liquid sweetener of choice
1 tsp good quality vanilla paste or extract

To make the base

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.

To make the custard filling

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.
Cook on a medium heat stirring continuously until it starts to simmer, then take off the heat and immediately pour into the tart cases. 
Top with berries and nuts and leave to chill in the fridge until they set.


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Comments 38

  1. Whoa! How fab do these look? Even more so because I’ve never actually liked custard tarts because I could always taste the eggs. But these…. oh yes!

    Where did you get those cute tart tins? Am I right in thinking that the bottoms are removable too, or do you have the tarts on little cake bases?

  2. DELISH!!!! I made these, but I doubled my agar agar because the custard wasn’t firming up while I simmered it… BIG mistake on my part because it made it more a jelly consistency. Will definitely give it another go, but the taste was so yummy!

    1. I don’t see why not. I like using soy milk because of its creamy texture, so any creamy milk should work just as well πŸ™‚

  3. Any substitution suggestions for the almonds in the base? Making these for my sons school and they don’t want nuts (for them this includes almonds) at the event.

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  4. Nadia BELOVED!
    You are a BLESSING! This vegan custard recipe is KILLER!The BEST! I tripled it and made a full size tart with my own fat free vegan yeast crust recipe. It was sensational! Thank you SO much for sharing this DIVINE wisdom! I love you!! May you be blessed a BILLION fold. πŸ˜ŠβœŒοΈπŸ’žxxx ~B Love

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  5. I did it 😍 and shared the picture last night on insta ..i have to say again ….it was fab and everyone loved it… will share my humble feedback about another recipe shortly with picture …which one You think? πŸ€”πŸ’•Naj

  6. Hi, I’m also Nadia!!! =D

    My friend and I are on a colon cleanse and have to eat vegan, wheat free and sugar free.

    Found this recipe to make a treat for a friend’s birthday πŸŽ‚!

    I replaced the corn starch with some flaxseed powder and added a bit of cinnamon and served it with some great fruit! It was very nice! Also replaced the syrup with honey.

    Thanks for this great recipe!

  7. Hi ! I was just wondering if tumeric is compulsory in the receipe because i currently cannot find it in my local supermart . Thank you !!

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  8. I tted it in a large tart. I didn’t have coconut oil so I used olive oil. It was good in my opinion.this tart I just great.

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  9. Wouldn’t the crust be kond of crumbly with so little liquid? I’d think it would need a few tablespoons of water to help it hold together…

    That being said, the custard looks delicious!

  10. Hi Nadia,

    Thank you for the recipe! However, I hope you can help me since I made this for my brother’s birthday tomm. I followed the recipe exactly only using almond milk instead and cooked it for 15-20 min on medium heat then refrigerated it. After several hours it gelled like jello! I didnt even pour it in the tart crust yet! Is this normal? Did I overcook it? Can I use an immersion blender and add liquid or reheat it? Please help if you can! Thank you!

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      Hi Tammy. Hmm you may have overcooked the filling. It starts to harden as soon as the mixture cools and that’s why I suggest pouring it straight into the crusts. I don’t think heating it will help, but you could try. You can try adding less agar agar next time or leave it out completely. Different brands might give different results. Let me know how you get on!

  11. Made this for a work breakfast. Co-workers loved it! New to high altitude baking (from basically sea level to 5160’). Made this recipe as given and it worked perfectly! Can’t wait to make it again!!

  12. Have you tried making a custard to put between cake layers? I am wondering if this would if I set it, then put it in a piping bag.

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  13. BLESS YOU for creating this recipe! Custard is my weakness and I have recently gone Dairy/Gluten free per Dr’s orders. I will be whipping these up this weekend!!

  14. Used almond milk as i dont like the taste of soy and turned out great. Sub yellow food coloring for tumric as i didnt have any and also 3tbs white sugar instead of maple syrup. Will deff make again! πŸ€—

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      I haven’t tried making them with almond milk, must try it next πŸ™‚ so glad to hear you enjoyed them Kayla πŸ˜€

  15. hi!! I’m wondering if I have frozen crust that I pop into the oven to lightly brown and i make the custard only by double or trippling the reciple (maybe even 4x haha) in the same pot will the custard come out the same? and would it be okay to put that custard into the pie shell then into the fridge? if so( should i allow the crust to cool before adding custard or if it can be added right after?) thanks a bunch!!

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