I’m not really sure what to say about this tart other than my husband ate 3/4 of the whole thing in one sitting! There was something about this flavour combination that really really worked. I have made a few vegan custard type tarts before but this time I wanted to create a custard recipe that was a little firmer than usual. Most of my custards have been the runny type. Of course, I have never genuinely created a real custard in the same way you would make a traditional fairy egg-based one because I am intimidated by the mixing on the stove process to get the right texture. I remember trying it once and I just couldn’t make it thicken! I ended up putting in all the chia seeds I could find to make it set more and the end product just wasn’t right. So since then, I have opted for custard-like textures without really going through a legit custard cooking experience. I think what saved me this time around is the eventual discovery of healthy vegan butters with good noninflammatory ingredients. Until recently I have stayed away from all margarine type spreads in my recipes (and eating) because they are made mostly with highly processed vegetable oils that aren’t good for us. Thankfully with the rise in plant-based eating, better and better vegan products are coming to the market and I have finally found some really good vegan butter alternatives that I am comfortable eating and using in my recipes! My favourite is a cultured butter from The Vegan Dairy. It uses clean ingredients and acts just like real butter (melts and sets the same) I also love the taste, its very subtle and delicious. The reason we need a vegan butter for this recipe is that it helps the “custard” set when firm. If not using this I would have to revert to the usual coconut oil or cream or cacao butter. Although I love these, they can both impart a strong taste and I wanted to keep this recipe as traditional as possible.
I’ve used my favourite biscuit-like base recipe that I use in so many of my recipes again. I always get asked questions about swapping out the oats for completely gluten-free. I personally love the oats in the recipe but they can be swapped out for more almond meal or quinoa flakes. I’ve topped the tart with as many blueberries as I could possibly fit in, but of course, you can top the tart with whatever fruits you like. It’s a very standard tasting tart that would pair very well with pretty much anything.
This recipe is vegan, egg-free, dairy-free, refined sugar-free. Enjoy.
Equipment you will need
| Vegan Blueberry Lemon Custard Tart | Print |
- BASE:
- 1 cup quick oats (or quinoa flakes for completely gluten-free)
- 3 cups blanched almond meal
- 4 TBSP grapeseed oil or other neutral oil
- 4 TBSP maple syrup
- FILLING:
- 1 300g packet organic silken tofu
- ⅓ cup vegan butter (I used The Vegan Dairy cultured butter)
- ¼ cup maple syrup
- Juice 1 lemon
- 2 tsp vanilla extract
- 2 TBSP arrowroot powder
- blueberries
- For the base: Mix all ingredients together into a bowl until sticky. Press down evenly on to the sides and base of the tart tin and bake in the oven for 10-12 minutes or until the edges go golden. Set aside.
- For the filling: mix all the filling ingredients in a food processor or blender until smooth. Pour over crust, smooth out and place in the fridge to set for 3-4 hours. Top with lots of blueberries and a little lemon zest if desired. Enjoy.
Tried to make this tart but the filling didn’t set at all… was I supposed to cook the filling (like a custard) before pouring it into the tart crust?
No you are not supposed to cook it. It may have something to do with the vegan butter used? If it doesn’t stay solid or hard for long maybe it was too soft. The one I used was very hard. You can try a different vegan butter or try substituting it with melted cacao butter. The butter is supposed to set the tofu mixture.
Do you melt the vegan butter first and add in or put it into the blender cold?
I put it in cold.