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Close-up shot of a slice of the eggnog custard tart on a white dessert plate over the white marble cooktop. The smooth custard filling is topped with a sprinkle of freshly grated nutmeg.

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!
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Prep Time 1 hour 15 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine vegan
Servings 10
Calories 250 kcal

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.
    Close-up shot of a glass mixing bowl on the white marble cooktop, filled with plain white flour, fine sea salt, and cold, cubed vegan butter. The mixture is crumbly, ready to be brought together with ice-cold water.
  • 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.
    Close-up shot of a rolled-out dough lining a tart pan on the white marble cooktop. Parchment paper and baking beans rest on top of the dough, ready for blind baking in the oven.
  • Make the custard filling: Heat plant-based milk, maple syrup, and eggnog spices in a saucepan.
    Close-up shot of a shiny stainless steel saucepan on the white marble cooktop, with coconut milk, caster sugar, and spices like nutmeg and cinnamon sticks simmering together. The mixture looks warm and aromatic.
  • Add cornstarch slurry and whisk until thickened. Remove from heat and stir in vanilla.
    Close-up shot of the shiny stainless steel saucepan on the white marble cooktop, with a cornstarch slurry being whisked into the spiced custard mixture. The filling thickens into a smooth, creamy texture.
  • Assemble the tart: Pour the custard into the pre-baked crust. Smooth the top.
    Close-up shot of the pre-baked tart crust on the white marble cooktop, filled with the smooth, golden eggnog custard. The surface is perfectly level and ready for baking.
  • 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!
    Close-up shot of a slice of the eggnog custard tart on a white dessert plate over the white marble cooktop. The smooth custard filling is topped with a sprinkle of freshly grated nutmeg.