This is a simple, 5-ingredient vegan custard recipe. It is the perfect filling for a light and creamy vegan custard tart to make for Christmas or for Valentine’s Day or for Mother’s Day Brunch.
Cream, pudding, or custard? Who knows? I love them all that is the most important part. Why? Because they are quick, easy and you only need a handful of ingredients. Take a look at our Vegan Tapioca Pudding or our Vegan Chocolate Pudding. They are the best with fresh seasonal fruits or fruit puree. My all-time favorites are berries, any berries really. You can make a delicious strawberry puree in like 10 minutes.
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What is a vegan custard?
The original custard recipe uses the combination of milk, heavy or double cream, and eggs as the main ingredients. It is a luscious, creamy vanilla sauce to pour on your pie, crumble or crisp or on your bread pudding or your chocolate lava cake… Endless possibilities!
It is always hard to make a recipe vegan or dairy-free when it so heavily depends on dairy and eggs. Not because it is hard to make a tasty vegan custard, but because of the EXPECTATIONS to get it exactly like the original recipe. Which is nearly impossible! Still, take this recipe for what it is a delicious and light, dairy-free and egg-free vanilla cream.
Ingredients of vegan custard
You really don’t need a lot of ingredients, only FIVE:
- dairy-free milk (cashew or soy or canned full-fat coconut milk)
- maple syrup
- starch (corn or tapioca)
- turmeric -> to get a nice yellow color without the eggs
- vanilla extract
TOP TIP: Depending on the fat content of your milk, you may get different textures. The higher the fat content, the more luscious will be your vegan custard! If you use almond or oat milk, your vegan custard will be similar to a light pudding. If you use a shaken full-fat canned coconut milk, then your vegan custard will be very rich and creamy.
I used our CLASSIC cashew milk recipe that is 1 cup cashew nuts and 4 cups of fresh water.
How to make vegan custard?
First, take a small bowl and mix corn starch and ¼ cup of milk (photo #1). Stir until combined (photo #2). I do this to make sure there are no lumps and the corn starch is properly dissolved.
Take a saucepan. Add milk, maple syrup, the dissolved corn starch (photo #3) and cook on medium heat until it starts to thicken (photo #4). When it is thick enough, add vanilla extract (photo #5). Finally, add the turmeric (optional) to get the yellowish color you would get if you add eggs (photo #6).
Top tips to make the perfect vegan custard
- Higher fat content makes luscious custard – If you use almond or oat milk, your vegan custard will be similar to a light pudding. If you use a shaken full-fat canned coconut milk, then your vegan custard will be very rich and creamy.
- Stir while cooling – The custard may form a skin on the top. Make sure you stir a couple of times while cooling if you want to use it later. When it is cooled, you can cover it with a cling foil so that it touches the custard.
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How to make a vegan custard tart?
First, you need a pre-baked tart or pie crust (photo #1). Then, pour the vegan custard in it, while the custard is still hot (photo #2). Shake it a bit to release the air bubbles. As the vegan custard is already ready, you don’t need to bake it after filling. Just chill it in the fridge until it is set. You can serve and slice it only after that.
I used our Gingerbread Pie Crust recipe with a little change – instead of cinnamon and nutmeg, I added vanilla extract.
Top tips to make a perfect vegan custard tart
- Cut when chilled – If you try to cut it while it is still warm, you may not be able to make nice and clean slices as the custard has not been set.
- Add toppings when served– If you add whipped cream or fruits or caramel sauce or any other topping too long in advance, they may lose their shape and texture.
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What to top your Vegan Custard Tart with?
It depends on what is the occasion. Is it Christmas or Valentine’s Day or Mother’s Day? My favorite toppings are
- whipped cream (I make coconut whipped cream here or use store-bought)
- fresh fruits – the red color looks especially stunning (like red currant, raspberry, blackberry, blueberry, strawberry, or pomegranate seeds)
- fruit puree (I have a super easy strawberry puree recipe which makes it even more delicious)
Let us know in the comments, what is your favorite topping!
FAQs and Substitutions
What kind of dairy-free milk can I use?
Higher fat content makes a luscious custard. If you use almond or oat milk, your vegan custard will be similar to a light pudding. If you use a shaken full-fat canned coconut milk, then your vegan custard will be very rich and creamy.
How long does vegan custard last?
Keep it in the fridge not more than 4-5 days.
This Vegan Custard Tart recipe is vegan, so dairy-free and egg-free. It is also suitable for vegetarian, WFPB-friendly (whole foods plant-based), nut-free, soy-free and gluten-free diets.
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More dessert recipes
You can browse through our Vegan and Gluten-free Dessert Recipes or check out
- Vegan Gluten-free Chocolate Cake
- Vegan Pumpkin Cheesecake
- Vegan Sweet Potato Brownies
- Vegan Apple Crisp Pie
- Chocolate Peach Galette
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Vegan Custard Tart
Equipment
Ingredients
- 2 cup Dairy-free milk (cashew or soy) or shaken canned full-fat coconut milk for an even creamier custard
- ½ cup Maple syrup
- 3 Tbsp Corn starch
- ¼ tsp Turmeric
- 1 tsp Vanilla extract
- 1 9-inch Pie Crust (homemade or store-bought) I used our Gingerbread Pie Crust recipe but instead of cinnamon and nutmeg, I added vanilla extract.
Instructions
- First, take a small bowl and mix corn starch and ¼ cup of milk. Stir until combined. (I do this to make sure there are no lumps and the corn starch is properly dissolved.)
- Take a saucepan. Add the remaining milk, the maple syrup, the dissolved corn starch and cook on medium heat until it starts to thicken.
- When it is thick enough, add vanilla extract.
- Finally, add the turmeric (optional) to get the yellowish color you would get if you add eggs. I would add first ¼ tsp and see if you need the other ¼ tsp.
- Take a pre-baked tart or pie crust.
- Pour the vegan custard in the tart crust, while the custard is still hot. As the vegan custard is already ready, you don't need to bake it after filling. Just chill it in the fridge until it is set. You can serve and slice it only after that.
Notes
- Higher fat content makes luscious custard - If you use almond or oat milk, your vegan custard will be similar to a light pudding. If you use a shaken full-fat canned coconut milk, then your vegan custard will be very rich and creamy.
- Stir while cooling - The custard may form a skin on the top. Make sure you stir a couple of times while cooling if you want to use it later. When it is cooled, you can cover it with a cling foil so that it touches the custard.
- Cut when chilled - If you try to cut the vegan custard tart while it is still warm, you may not be able to make nice and clean slices as the custard has not been set.
- Add toppings when served - If you add whipped cream or fruits or caramel sauce or any other topping too long in advance, they may lose their shape and texture.
Tiffany
Wow. After specifically asking if there is a coconut taste if using coconut milk and you responding with “I don’t feel there is any coconut flavor left…” I opted to use one cup of coconut milk and one cup of another milk and boy was I disappointed/irritated. Coconut is the dominant flavor, I could literally smell the coconut as soon as I opened the refrigerator and that is all I can taste, even after adding 3 TABLESPOONS of vanilla. Again, this is not a subtle hint of coconut, it is bold and overpowering.
My Pure Plants
Hi Tiffany, I am sorry you didn’t like the recipe. I replied genuinely that I cannot taste the coconut. I also tested the recipe with 1 cup full fat shaken coconut milk (not just the cream part) and 1 cup almond milk and I didn’t think the coconut was dominating. I have other coconut milk recipes (like this panna cotta) and usually 1-2 tsp vanilla extract will do that for me.
Tiffany
Hi, I’m wondering if it has any sort of a coconut hint when made with canned coconut milk?
My Pure Plants
I don’t feel there is any coconut flavor left after you add the vanilla extract.
Tiffany
Great, thank you.
Annathea
Thank you! My husband is vegan and has celiac disease, so I am always looking for recipes during the holidays. I made this with almond egg nog and it set perfectly! I used gluten free gingersnaps to create a pie crust. I really appreciate you sharing this recipe!
My Pure Plants
Hi Annathea,
Almond egg nog is a fantastic take on this custard tart recipe. We are so happy you liked it.
Jessica Turner
This looks great! I’m looking to veganize a peach pie that calls for combining the custard ingredients and pouring over the peaches and then baking without pre-cooking. How far do you think I should cook the custard before baking the pie? Will this recipe work that way? I like the idea of baking the pie, unless you think the hot custard will cook the peaches enough to distribute the flavors? Thank you!!!
My Pure Plants
Hi Jessica, can you link the recipe? For this custard recipe to work I would use canned peaches. I would combine all ingredients (and double the cornstarch amount in case the peaches will release a lot of extra liquid). I would not pre-cook it just pour it over the peaches like that. I would pre-bake the pie crust so that you only need to bake the custard for 15 minutes or so. I am sure it will need to be completely cold for you to slice it nicely. The corn starch will still be activated in the oven (at a high temperature) but it needs to cool down to set it properly. Let me know if you try it and how it turns out.
Shruti
If almond milk is used, will my custard still set thick enough?
My Pure Plants
Yes, the amount of corn starch in the recipe should set the almond milk thick enough as well.
Jo
The custard got a big thumbs up from my kids who are gluten, corn, dairy and egg free. Glad they can still enjoy their custard with a rhubarb and apple crumble. We used almond milk. Thank you for this recipe!
My Pure Plants
Aw. We are so happy the kids loved it. Thanks for letting us know.
Dannii
That looks amazing.Even better that it’s vegan.
My Pure Plants
Agreed.
Tawnie K Kroll
It’s beautiful and so delicious. Love that you made it vegan!
My Pure Plants
Thank you for your kind words.
Heidy L. McCallum
This recipe for a Vegan Tart looks beautiful and I would love to make it for the upcoming holidays.
My Pure Plants
I hope you’ll like it as much as we do.
Annie @ Annie's Noms
This tart is so beautiful!! Oh my gosh, what a show stopping dessert this would be on your Christmas table!
My Pure Plants
Thanks for your kind words. I am hoping to amaze my dinner guest this time.
Julia
Love this recipe! And what a great idea using turmeric to color the custard! 🙂
My Pure Plants
Turmeric is awesome as it is a natural food colouring and you can taste it at all.