Vegan Eggnog Custard Tart Recipe
This vegan eggnog custard tart combines a flaky, buttery crust with creamy, spiced custard filling. Topped with nutmeg or whipped cream, it’s the perfect festive treat for the holiday season!
Prep Time 1 hour hr 15 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr 50 minutes mins
Course Dessert
Cuisine vegan
Servings 10
Calories 250 kcal
- 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
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!