Vegan Custard Tart with Fruit Topping
Ingredients
Crust
- 200g plain or all-purpose flour
- 85g vegan butter or oil
- 40g coconut sugar
- Dash of water
Custard
- 250g medium-firm tofu
- 190mL vegan milk, such as soy, coconut or almond
- 100mL maple syrup
- 55g corn flour or starch
- 1 tbs cocoa butter or coconut oil
- 1 tbs vanilla extract
- Pinch of turmeric
- Pinch of black salt
Preparation
Line the bottom of a 20 cm/8 inch tart or quiche tin.
To make the crust: add all ingredients to a bowl and mix with a spoon or your hands until combined. The dough should be soft, pliable and can be pinched between two fingers without breaking. Cover and chill for 20 minutes.
Preheat the oven to 180°C/355°F. Remove the dough from the fridge. Add to a floured surface and use a rolling pin to roll to a 7mm thickness. Use the rolling pin to transfer the dough to the tin.
Press the dough against the sides and bottom to form a crust. Prick the bottom of the crust with a fork. Bake for 15 minutes or until golden brown. Set aside to cool.
To make the custard: Blend all ingredients. Add the mixture to a medium-size pot over medium heat. Whisk for 10 minutes or until thickened. Simmer for longer if you’d like a thicker custard. If there are any lumps, blend the custard again.
Pour the custard into the baked crust. Place in an airtight container and chill for 2-4 hours.
Decorate the tart with fruit and serve!
Store leftovers in an airtight container for up to 3 days.
