If that’s unavailable, use icing / confectioner’s sugar in the pastry and any sugar you like in the custard, just make sure it dissolves fully before adding cornstarch.ĬORNFLOUR / CORNSTARCH: cornflour (known as cornstarch in the US) is what is used to thicken the custard in the place of eggs. I used caster sugar, which is superfine white sugar in both instances. After oat and soy milk, cashew or almond would be my recommendation.ĬASTER SUGAR: A small amount of sugar is used to sweeten the pastry and quite a lot more to sweeten the custard. not watered down) plant milk with neutral taste will work well. I also tested this recipe with high percentage (8%) soy milk and it came out equally delicious. Any rich (thick, not watered down) plan milk will give you a rich plant-based custard. OAT MILK: I used Oatly barista, a rich oat milk, to make the custard filling. My recommendation is use refined version like this so that the final product does not taste of coconut and when you take the pastry out of the fridge it will be rock hard – allow it to acclimatise before attempting to roll out. If vegan butter is out of your reach, use coconut oil instead. Naturli is unsalted so if you were to use vegan butter than contains salt you may want to add less salt to the pastry. I typically use the Danish brand Naturli and the Greek one called Violife, which are available in most UK supermarkets. VEGAN BUTTER: vegan butter, also known as vegan block, makes the best pastry. If you would like to make these gluten-free, use a well balanced gluten-free flour mix and some xanthan gum to help the pastry stay together. It’s all very simple and available in a larger supermarket.ĪP FLOUR: the pastry is made with all purpose (also known as plain) white flour. ![]() If you make this recipe please tag me on Instagram using the #lazycatkitchen hashtag and I love seeing your takes on my recipes! MORE ABOUT THE INGREDIENTSĪlthough it may seem counterintuitive – as this traditional dessert relies heavily on eggs – my vegan version does not require many or any niche vegan ingredients. ![]() Raspberries were my second go-to in case I could not find rhubarb locally. I do realise that pink rhubarb isn’t available everywhere so you can simply serve this tart naked with just a sprinkling of nutmeg or cinnamon or team it up with any tangy fruit or fruit compote of choice. It’s amazing pink colour is simply irresistible and its tangy flavour offsets the sweetness of this tart so nicely. I teamed a dairy-free and eggless version of this classic dessert with my favourite fruit of the season – forced rhubarb, which I roasted in the oven. ![]() This adult size vegan custard tart is based on these individual vegan custard tarts I made a while ago so if a large tart feels like too much but you are down with the general theme, you may want to check them out instead. I’ve pondered making an impressive chocolate tart ( like this) or a lemon flavoured tart perhaps, but I figured what is missing from my blog is a large vegan custard tart so that’s what I settled on, I hope the recipe will come in handy. ![]() Easter is coming so I figured a Spring inspired dessert would probably be timely.
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