Vegan "Egg" Custard Tart - Really Simple Recipes (2024)

Vegan “Egg” Custard Tart

Recipe by EmmaCourse: Dessert

Ingredients

• 349g Block of Silken Tofu

• 100g Caster Sugar

• 2 Tsp of Vanilla Extract

• 500ml Soya Milk

• 2 Tbsp Custard Powder ( See notes)

• Nutmeg

• 1/2 Tsp Black Salt (See below for where to buy)

• Sweet Shortcrust Pastry

• EDIT* add 1-2 tbsp to a tbsp of cornstarch (depends on how firm your would like it)

Directions

• Preparing the pastry
• Using a deep pie tin, line the tin with plant-based butter. Place the pastry into the tin and prick the bottom with a fork to ensure it doesn’t bubble.
• Using a fork indent the edge to create the crust. Place the tin into the freezer for around 15 minutes. (See notes)
• Blind Baking the Pastry
• Pre-heat the oven to gas mark 6, 400F 200C
• Remove the pastry out of the freezer. Line the inside of the pastry with greaseproof paper and weigh down with ceramic beads. (See notes)
• Bake for 10 minutes. Remove the beads and greaseproof paper, bake for a further 5 minutes.
• Making the filling
• Pre-heat the oven to gas mark 4, 350F, 177C
• Start by blending your Silken Tofu. I used an immersion blender, you can also mash the tofu with a fork. Once done place to one side.
• In a saucepan, place in 2 tbsp of custard powder, using a little bit of the milk make it into a paste. On a low heat slowly adding the remainder of the milk, keep whisking to ensure you get no lumps ( you are only warming it through, we dont want to cook it).
• In a mixing bowl, add your tofu, whisk in your caster sugar, then add the custard and whisk, add the vanilla, cornstarch and black salt. Give a final whisk.
  
• Add the filling to the pastry case and sprinkle with nutmeg. Place into the oven for around 45 minutes. (It will have a wobble to it when you remove it from the oven, the custard sets fully once cooled.)
• Once done, leave on the side to cool for around 2 hours before serving, for best results leave in the fridge overnight. This helps the filling to fully set.

Notes

• By placing the pastry into the freezer it will prevent the pastry from shortening during baking.
• If you don’t have any ceramic beads. You could use tin foil, you need to make sure it’s inserted firmly. Another option is to use pennies.
• The tofu doesn’t need to be pressed. You are looking for a creamy texture.
• I used Birds custard powder.
• I used soya milk as it tends to thicken nicely. You could try other milks but I can’t guarantee the flavour will be the same or it will set the same.