Vanilla Custard Tarts with Summer Berries

Vanilla Custard Tarts with Summer Berries

These tasty vegan custard tarts feature a golden crust with a silky vanilla bean filling. Top them off with a handful of seasonal berries for a summer sweet treat. Not only are they delicious, but they're also simple to make using just 10 wholesome plant-based ingredients.

Servings: 12

Servings: 12

Ingredients

Method

Ingredients

(Servings: 12)

  • For the Tart Shells:
  • 20 20 g blanched almond flour
  • 5.8333333333333 5.8333333333333 g tapioca flour
  • 0.33333333333333 0.33333333333333 flax eggs (4 tbsp flax + 1/4 cup + 2 tbsp water)
  • 0.020833333333333 0.020833333333333 tsp salt
  • For the Vanilla Custard:
  • 18.75 18.75 g Nasoya Silken Tofu
  • 5.4166666666667 5.4166666666667 g cashews, soaked in water overnight
  • 0.25 0.25 Tbsp agave syrup
  • 0.16666666666667 0.16666666666667 Tbsp refined coconut oil
  • 0.041666666666667 0.041666666666667 tsp vanilla extract or 1/2 vanilla bean
  • 0.16666666666667 0.16666666666667 Tbsp fresh lemon juice
  • Pinch of salt
  • Assorted fresh berries, to top

Method

  1. Prep: Preheat the oven to 350F and grease or line a 12-muffin tin. I like to grease the pan and place small strips of parchment paper in it to make the cups easier to remove.
  2. Make the Crust: Prepare the flax egg and allow it to thicken. Add the almond flour, tapioca flour, and salt to a medium bowl and whisk to combine. Form a well in the centre of the bowl and pour in the flax eggs. Use a spatula to mix everything together, eventually moving on to kneading with your hands. Once a non-sticky dough ball has formed divide the dough into 12 even portions for the muffin tin.
  3. Bake the Crust: Use your hands to flatten each dough ball, then place the ball into the base of one muffin tin. Use damp fingers to press the crust evenly along the base and sides of the tin; repeat with the remaining balls. Bake in the middle rack of the oven for 14 to 15 minutes, then remove from the oven and transfer to a baking rack to cool slightly.
  4. Make the Filling: While the crust is baking, add the tofu, cashews, agave, coconut oil, lemon juice, vanilla, and salt to a high-speed blender. Blend on high for 45 to 60
  5. Assemble: spoon ~2 tablespoons of the custard into each pie shell, filling it up to the top. Place the tarts in the fridge and allow the custard to set. This is preferably done overnight, but they should sit for at least 4 hours.
  6. Serve: once the custard has set, remove the tarts from the fridge and top with fresh berries. Serve as desired; leftovers will keep in the fridge for up to 4 days.

Notes

Cashews: if you forget to soak your cashews overnight, cover them in water, microwave for 2 minutes, then let them sit for at least 1 hour to soften before using.

Coconut Oil: the coconut oil in this recipe helps the tart to set – if you leave it out, it will be too runny. I recommend using refined coconut oil (vs. virgin or raw) because it has no distinct coconut taste.

Other Substitutions: tapioca flour can be replaced with arrowroot powder.

Are you a custard fan? 

Now that you’ve made these vegan custard tarts, try this vegan custard doughnut recipe

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