As the rich aroma of nutmeg wafts through my kitchen, I can’t help but smile. There’s something wonderfully nostalgic about baking, especially when it comes to these delightful Vegan Custard Tarts. I first tried my hand at these tarts after a long week, yearning for a creamy treat that wouldn’t leave me feeling sluggish. The combination of velvety custard and a crisp pastry shell is simply irresistible, and the best part? You can whip them up without any dairy!
Made with simple, wholesome ingredients that are easy to find in your pantry, these tarts are perfect for both experienced chefs and those just starting to explore plant-based cooking. Whether you’re hosting a cozy gathering or indulging in a sweet weekend project, these Vegan Custard Tarts with nutmeg are sure to impress. Join me as we transform everyday ingredients into a dessert that is not just appealing to the eyes but also comforting to the soul!
Why are vegan custard tarts with nutmeg perfect?
Deliciously creamy and indulgent, these Vegan Custard Tarts will make you rethink dessert!
- Nutmeg Bliss: A sprinkle of nutmeg adds a warm, fragrant touch that reminds you of cozy homes.
- Easy Prep: With straightforward steps, you can whip up these tarts even on a busy day!
- Dairy-Free Delight: Enjoy all the creamy goodness without dairy, perfect for plant-based diets!
-
Versatile Serving: Serve them warm or chilled, making them a year-round treat for any occasion.
Get ready to impress with these delightful tarts, making every gathering feel special!
Vegan Custard Tarts Ingredients
• A delightful mix for a creamy delight!
For the Pastry
- White all-purpose flour – Works perfectly for a flaky crust, or use GF flour mix for a gluten-free option!
- Icing sugar – Adds sweetness and helps achieve that tender pastry texture.
- Fine sea salt – Balances the sweetness of the tart crust.
- Xanthan gum – Essential if you’re using gluten-free flour, it helps bind the ingredients together.
- Solid vegan butter or refined coconut oil – Gives a rich, buttery flavor to the pastry.
- Ice cold water – Helps bring the dough together without melting the fat.
For the Creamy Custard
- Thick oat milk – Offers a creamy base that’s perfect for creating that velvety custard.
- Caster sugar – Dissolves easily, ensuring your custard is sweet and smooth.
- Cornflour / cornstarch – Essential for thickening the custard to achieve that perfect texture.
- Vanilla extract – Adds a warm, inviting flavor to the custard.
- Fine salt – Just a pinch enhances the overall taste of the custard.
- Vegan butter or refined coconut oil – Stir in for extra creaminess in your custard.
- Nutmeg – A sprinkle of fresh nutmeg elevates this dessert, creating a comforting aroma and flavor.
How to Make Vegan Custard Tarts with Nutmeg
-
Combine ingredients: In a food processor bowl, mix the flour, icing sugar, sea salt, and xanthan gum if using gluten-free flour. Alternatively, you can mix everything by hand for a more personal touch.
-
Cut in butter: Chop the solid vegan butter or coconut oil into small pieces and add them to the dry mix. Pulse a few times to cut the fat into the flour until it resembles fine breadcrumbs.
-
Add water: Gradually drizzle in 3-4 tablespoons of ice cold water while pulsing the mixture. Stop when the mixture looks like breadcrumbs and clumps together when squeezed.
-
Shape the dough: Transfer the pastry mixture to a floured surface and gently press the dough into a disc without kneading it. This keeps it tender!
-
Chill the dough: Wrap the pastry disc in cling film and chill in the fridge for 30 minutes. Use this time to prepare the custard!
-
Roll out dough: Once chilled, roll each portion of dough on a floured surface to about 2-3 mm thick, ensuring it’s even for a perfect crust.
-
Preheat oven: While rolling, preheat your oven to 180° C / 355° F to have it ready for baking these delightful tarts.
-
Cut circles: Using a large cookie cutter, cut out three circles from your pastry portions. Place each circle on a muffin tin hole and gently press them in.
-
Prepare pastry cases: Pierce the bottoms of each pastry with a fork, cover with crumpled baking paper, and fill with baking beads to prevent bubbling while baking.
-
Bake the shells: Bake for 10 minutes with the beads, then carefully remove them along with the paper, and bake for another 5-10 minutes until the bottoms look golden and set. Lower the oven temp to 150° C / 300° F.
-
Make custard slurry: In a small bowl, mix the cornstarch with 60 ml of oat milk until dissolved. This slurry will help achieve that creamy custard texture!
-
Heat oat milk: In a medium pot over low heat, add the remaining 240 ml of oat milk. Heat it until just about to simmer, then whisk in the sugar until fully dissolved.
-
Thicken the mixture: Slowly add the cornstarch slurry to the pot, whisking continuously. Simmer for a few seconds until the mixture thickens nicely.
-
Add flavor: Remove from heat and whisk in the salt and vanilla extract. For added warmth, you may add a tiny pinch of turmeric, then stir in the lump of vegan butter until smooth and creamy.
-
Fill pastry cases: Carefully fill each pastry case with about a tablespoon of custard, then grate fresh nutmeg over the top for that delightful aroma.
-
Final bake: Bake the tarts in the oven at 150° C / 300° F for about 15 minutes until the custard is barely set. Allow them to cool before enjoying!
Optional: Serve with a dollop of coconut whipped cream on the side.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Vegan Custard Tarts with nutmeg are perfect for meal prep enthusiasts! You can make the pastry and custard up to 24 hours in advance. For the pastry, follow steps 1-5, wrap the shaped dough tightly in cling film, and store it in the refrigerator. The custard can be prepared up to 3 days ahead; simply make the custard filling (steps 11-14), let it cool, then transfer it to an airtight container in the fridge. When ready to bake, preheat your oven, fill the pastry cases, and bake as directed in steps 15-16. This way, you can enjoy delicious, homemade tarts with minimal effort during hectic weeknights!
Vegan Custard Tarts with Nutmeg Variations
Feel free to get creative and make these tarts your own with these delightful twists!
-
Gluten-Free: Substitute white flour with a gluten-free flour blend for a deliciously accommodating pastry. This way, everyone can savor the bliss!
-
Add Chocolate: Fold in some vegan chocolate chips into the custard for a rich, decadent flavor that elevates your tarts to a new level. Imagine each bite bursting with gooey goodness!
-
Fruit Topping: Top the tarts with fresh berries or sliced bananas after baking for a refreshing burst of color and flavor. It’s a charming way to make your dessert pop!
-
Coconut Cream: Swap out the vegan butter in the custard for coconut cream. This adds an exotic twist and a silky finish that will make your palate dance!
-
Spiced Up: For a warm kick, add a pinch of cinnamon or ginger to your custard filling. It will create a cozy, aromatic explosion that evokes fond memories of festive gatherings.
-
Nut Variations: Incorporate finely chopped nuts like pecans or almonds into the custard for added texture and a delightful crunch. It’s a lovely surprise in every bite!
-
Alternative Milks: Experiment with different plant-based milks such as almond or soy for diverse flavors while maintaining that creamy custard consistency. Each choice brings its own unique taste profile!
-
Vegan Whipped Topping: Serve with a dollop of coconut whipped cream or a vegan meringue for an extravagant finish. It will turn your tarts into a truly special dessert experience!
What to Serve with Vegan Custard Tarts?
Transform your dessert experience into a delightful meal with perfect pairings that heighten the flavors and textures.
-
Fresh Berries: Bright, juicy berries add a refreshing contrast that complements the creamy custard beautifully. Their tartness offers a wonderful balance to the sweetness of the tarts.
-
Coconut Whipped Cream: This light and airy topping enhances your tarts for a luxurious feel. The subtle coconut flavor and creaminess make every bite divine.
-
Coffee or Espresso: A rich cup of coffee pairs perfectly, as the deep flavors resonate with the nutmeg in the tarts, creating a cozy experience. Sip slow and savor!
-
Almond Biscotti: These crunchy cookies bring a delightful texture that contrasts with the smooth custard, making for a satisfying bite with every dip.
-
Citrus Salad: A zesty salad of oranges and grapefruit will brighten your palate, offering a refreshing counterpoint to the tarts that feels both light and uplifting.
-
Mint Tea: A soothing cup of mint tea can clarify your senses while indulging in dessert. It’s not only calming but also enhances the overall experience, adding a touch of elegance.
Each pairing has its own charm, ensuring these Vegan Custard Tarts with nutmeg become the star of your gathering!
Expert Tips for Vegan Custard Tarts
-
Chill the Dough: Always chill your pastry for at least 30 minutes. This helps develop a flaky texture and makes rolling much easier.
-
Don’t Overmix: When combining the butter and flour, pulse just until it resembles breadcrumbs. Overmixing can lead to a tough crust on your vegan custard tarts.
-
Use Fresh Nutmeg: Grate fresh nutmeg right before using it for the best flavor. It enhances the aroma and adds that warm, comforting touch to your tarts.
-
Monitor Baking Time: Keep an eye on the custard during the last minutes of baking. It should be barely set in the center to achieve the perfect creamy consistency.
-
Adjust Sweetness: Taste the custard mixture before baking. Feel free to tweak the sugar according to your preference for a sweeter or less sweet dessert.
These tips will ensure your vegan custard tarts with nutmeg turn out perfectly every time!
How to Store and Freeze Vegan Custard Tarts
Room Temperature: Serve these tarts fresh for the best flavor, but if you have leftovers, they can be kept at room temperature for up to 2 hours before needing refrigeration.
Fridge: Store any uneaten Vegan Custard Tarts in an airtight container in the fridge for up to 3 days. Allow them to cool completely before sealing to avoid condensation.
Freezer: For longer storage, you can freeze the tarts! Simply wrap each tart individually in plastic wrap and then place them in a freezer-safe bag. They will keep well for up to 2 months.
Reheating: Enjoy them best warmed! To reheat, place the tarts in a preheated oven at 150° C (300° F) for about 10 minutes, or until warmed through.
Vegan Custard Tarts with Nutmeg Recipe FAQs
What kind of flour is best for Vegan Custard Tarts?
For a flaky crust, white all-purpose flour works beautifully, but if you need a gluten-free option, a gluten-free plain flour mix with xanthan gum will do the trick! Just make sure it has a good texture to create that perfect pie.
How long can I store leftover Vegan Custard Tarts in the fridge?
You can store any uneaten Vegan Custard Tarts in an airtight container in the fridge for up to 3 days. Make sure they cool completely before sealing them up to avoid condensation, which can soggy the crust.
Can I freeze Vegan Custard Tarts?
Absolutely! To freeze, wrap each tart individually in plastic wrap and place them in a freezer-safe bag. They will stay fresh for up to 2 months. When you’re ready to enjoy them again, just reheat them in a preheated oven at 150° C (300° F) for about 10 minutes until warmed through.
What if my custard doesn’t thicken properly?
If your custard isn’t thickening, make sure your cornstarch is fresh and hasn’t lost its thickening properties. Ensure you’re gradually whisking it into the hot oat milk mixture—too fast can cause lumps. If it still seems too thin, let it simmer a little longer while whisking to help it set.
What dietary considerations should I keep in mind?
These Vegan Custard Tarts are naturally dairy-free, which is fantastic for anyone following plant-based diets. However, if you’re preparing these for guests, double-check for any nut allergies, especially if you choose to serve them with nut-based toppings like coconut whipped cream, which some may opt for.
How do I ensure my pastry doesn’t shrink while baking?
To avoid shrinking, chill your pastry dough for at least 30 minutes before rolling it out. When placing it into the muffin tins, be gentle! This helps maintain its structure during the baking process.
Delicious Vegan Custard Tarts with Nutmeg You’ll Love
Ingredients
Equipment
Method
- In a food processor bowl, mix the flour, icing sugar, sea salt, and xanthan gum if using gluten-free flour. Alternatively, mix by hand.
- Chop the solid vegan butter or coconut oil into small pieces and add to the dry mix. Pulse until it resembles fine breadcrumbs.
- Gradually drizzle in ice cold water while pulsing until the mixture looks like breadcrumbs and clumps together.
- Transfer the pastry mixture to a floured surface and gently press it into a disc. Wrap in cling film and chill in the fridge for 30 minutes.
- Preheat the oven to 180° C / 355° F.
- Roll each portion of chilled dough to about 2-3 mm thick. Cut out circles and place in muffin tin holes.
- Pierce each pastry base with a fork, cover with baking paper, and fill with baking beads. Bake for 10 minutes, then remove paper and beads, baking for another 5-10 minutes until golden.
- Mix cornstarch with 60 ml of oat milk until dissolved. Heat remaining oat milk until just about to simmer, whisking in the sugar until dissolved.
- Slowly add the cornstarch slurry while whisking continuously. Simmer until thickened, then remove from heat and whisk in salt and vanilla extract.
- Fill each pastry case with about a tablespoon of custard and grate fresh nutmeg on top. Bake at 150° C / 300° F for about 15 minutes until barely set.