There’s something undeniably festive about the combination of eggnog and dessert.
This Vegan Eggnog Custard Tart brings together the creamy richness of eggnog with the delicate sweetness of a smooth, egg-free custard.
The crust is buttery and flaky, while the custard filling is lusciously spiced with cinnamon, nutmeg, and vanilla, giving each bite a holiday vibe that feels cozy and indulgent.
What makes this tart extra special is the simplicity of its ingredients. No fancy substitutes or complicated methods—just a few pantry staples combined to create something truly extraordinary.
The moment it comes out of the oven, the whole kitchen fills with the comforting scent of holiday spices.
And when you slice into it? The custard holds its shape while still being smooth and creamy, offering the perfect balance of flavors.
Serve this tart with a hot cup of Cafe Latte to complement the warm spices, or enjoy it alongside a cozy mug of Hot Chocolate for an extra touch of indulgence.
Whether you’re celebrating the holidays or simply treating yourself to something special, this vegan tart is bound to become a new favorite.
Its perfect balance of sweetness and spice makes it a dessert everyone can enjoy—whether vegan or not.
Why You Will Be Hooked?
- A Holiday Tradition, Veganized: Eggnog is such a nostalgic flavor for me, and turning it into a creamy custard tart feels like a festive twist on an old classic.
- Crispy Yet Creamy: I spent time perfecting the balance between the flaky crust and the smooth filling—it’s a texture dream come true!
- Versatile and Cozy: Serve it at your holiday gatherings or on a quiet night with a cup of chai latte—it’s perfect for any occasion!
What’s your favorite holiday treat to serve alongside a warm drink? I’d love to hear your ideas and how you plan to enjoy this tart!
Vegan Eggnog Custard Tart Recipe
Equipment
- Mixing bowl
- Whisk
- Saucepan
- Rolling Pin
- Tart pan
- Parchment paper
- Baking beans or pie weights
- Wire Rack
Ingredients
- Very cold vegan butter: 125 g 4.4 oz
- Plain white flour: 260 g 9.2 oz
- Fine sea salt: 1 tsp
- Ice cold water: 2-3 tbsp
- Silken tofu: 349 g 12.3 oz
- Coconut milk: 230 ml 7.8 oz
- Caster sugar: 100 g 3.5 oz
- Nutmeg: 1/4 tsp freshly ground
- Cinnamon sticks: 2
- Vanilla extract: 1 tsp
- Corn starch: 50 g 1.7 oz
- Tapioca starch: 1/2 tbsp
- Plant milk: 3 tbsp
- Spiced rum: 70 ml 2.4 oz
Instructions
- Prepare the crust: Combine flour, salt, and vegan butter in a mixing bowl. Add cold water gradually to form dough. Chill the dough for 30 minutes.
- Roll and blind bake: Roll out the dough, line a tart pan, and trim edges. Place parchment paper and pie weights on top. Bake at 350°F for 15 minutes.
- Make the custard filling: Heat plant-based milk, maple syrup, and eggnog spices in a saucepan.
- Add cornstarch slurry and whisk until thickened. Remove from heat and stir in vanilla.
- Assemble the tart: Pour the custard into the pre-baked crust. Smooth the top.
- Bake: Return the tart to the oven and bake for 20 minutes.
- Cool and set: Cool on a wire rack for 1 hour, then refrigerate for at least 2 hours.
- Garnish and serve: Top with vegan whipped cream or nutmeg. Slice and enjoy!
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 250kcal |
| Carbohydrates | 35g |
| Fibre | 2g |
| Fat | 12g |
| Protein | 2g |
| Sugar | 20g |
Expert-Level Variations for Vegan Eggnog Tart!
- Spiced Pumpkin Twist: Add ¼ cup of pureed pumpkin to the custard mixture for a subtle pumpkin flavor that pairs beautifully with the spices.
- Maple-Infused Crust: Mix 1-2 tablespoons of maple syrup into the crust dough for a slight sweetness and depth that complements the eggnog flavor.
- Coconut Flake Crust: Use 50% coconut flour and 50% all-purpose flour for the crust, adding shredded coconut for texture and a tropical flair.
- Caramelized Hazelnuts: Top the finished tart with crushed, caramelized hazelnuts for an added crunchy and nutty flavor that balances the creamy filling.
- Rum Raisins: Soak ¼ cup of raisins in spiced rum for 15 minutes and sprinkle them on top of the custard filling before baking for a decadent, boozy flavor.
- Citrus Zing: Add a teaspoon of freshly grated orange or lemon zest to the custard mixture for a burst of citrus that complements the spices.
- Chai Spice Alternative: Use a chai spice blend instead of the nutmeg and cinnamon sticks for a warm, aromatic twist to the flavor profile.
- Bourbon Infusion: Swap the spiced rum for bourbon for a deeper, smokier flavor, perfect for those who prefer a stronger kick.
- Chocolate Drizzle: Once the tart is set, drizzle with a bit of melted dark chocolate for an elegant finish and a contrast of flavors.
- Pecan Caramel Drizzle: Make a quick caramel sauce with maple syrup and toss in some toasted pecans before drizzling it over the tart for an indulgent topping.
These variations allow you to create different takes on this vegan eggnog tart while still preserving its comforting, seasonal essence.
