It is a simple, 5-ingredient vegan custard recipe. Add it to a pre-baked crust, let it set, and enjoy a light and creamy vegan custard tart. Perfect for any occasion like Christmas, Valentine's Day, or Mother's Day Brunch.
First, take a small bowl and mix cornstarch and ¼ cup of milk. Stir until combined. (I do this to make sure there are no lumps and the cornstarch properly dissolves.)
Take a saucepan. Add the remaining milk, the maple syrup, and the dissolved cornstarch 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.
Take a pre-baked tart or pie crust, or use a homemade recipe.
Pour the vegan custard into the tart shell, while the custard is still warm, but not piping hot. You don't need to bake it after filling it. Just chill it in the fridge until it is set. Serve and enjoy!
Video
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 shaken, full-fat, canned coconut milk, your vegan custard will be 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 it while it is still warm, you may not be able to make nice and clean slices as the custard sets.
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.