Vegan custard tarts are a delightful dessert that offer all the creamy richness of traditional custard tarts, without any dairy or eggs. These tarts are made with a buttery, flaky crust and filled with a smooth,
luscious custard that is completely plant-based. Perfect for a special occasion or just to satisfy a sweet craving, these vegan custard tarts are sure to impress both vegans and non-vegans alike.
These tarts are a perfect blend of a crisp, golden crust and silky, aromatic custard. With a creamy filling made from coconut milk, almond milk, and a hint of vanilla,
they have a light, yet decadent texture. Whether you’re vegan or simply looking for a dairy-free dessert option, these tarts deliver on flavor, texture, and satisfaction.
– 1 1/2 cups all-purpose flour: Provides the structure for a flaky, tender crust. – 1/2 cup cold vegan butter: Adds richness and helps create a flaky texture. You can use coconut oil as an alternative. – 2-3 tablespoons cold water: Helps bring the dough togethe
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
Add Vegan Butter: Cut the cold vegan butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to mix the butter into the flour until the mixture resembles coarse crumbs.
Add Cold Water: Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overmix; the dough should just come together without being sticky.
Chill the Dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow the butter to firm up.
Roll Out the Dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut out circles using a round cutter or a glass that is slightly larger than the tartlet pans you are using.
Fit Dough into Tartlet Pans: Gently press the dough circles into the tartlet pans, trimming any excess dough from the edges. Poke the bottoms with a fork to prevent puffing.
Blind Bake the Crusts: Place a small piece of parchment paper in each tart shell and fill with pie weights or dried beans. Bake for 10-12 minutes or until the edges are lightly golden. Remove the weights and parchment, and bake for another 5 minutes until the bottoms are cooked through. Let cool while preparing the custard.