A simple dairy-free and egg-free Valentine’s Day tart recipe. A vegan raspberry custard tart perfect for Valentine’s Day or any day, really!
Valentine’s Day is right around the corner. Nothing completes an evening better than a decadent dessert! Today I have a recipe for a vegan raspberry custard tart that is perfect for Valentine’s Day. This tart looks WAY fancier than it actually is and is oh so good.
What is Vegan Custard?
The basic recipe for custard uses a combination of heavy cream or condensed milk, eggs, and sugar. It is a highly versatile dessert and can be eaten on its own or added to other desserts like bread pudding, pies, or creme brûlée.
How to Make Vegan Custard?
Transforming classic dishes or desserts to be vegan can be tricky. People tend to be very used to how the original looks and tastes. The original custard recipe relies heavily on non-vegan ingredients – milk and eggs.
With a little vegan magic, I came up with a raspberry custard tart that I think is just as thick and fluffy as the real deal. It is completely dairy-free and egg-free, so really, what’s not to love?
Ingredients Needed for Vegan Raspberry Custard Tart
The basic recipe for this raspberry tart calls for the following ingredients:
- White Sugar
- White Wine
- Coconut Oil
- Coconut cream or full-fat coconut milk
- Soy Milk
- Egg Replacer
- Vanilla Extract
- Mini Graham Cracker Crusts
If you are feeling a bit fancy and really want to impress, I recommend adding these ingredients to your grocery list too:
- Balsamic vinegar
- Fresh sage or dried rosemary
Tips to Make the Perfect Vegan Valentine’s Day Tart
Here are answers to some questions you might have before making this raspberry custard tart:
What kind of dairy-free milk is best to make vegan custard?
Custard is meant to be thick and creamy. This means you want to use dairy-free milk with the highest fat content possible. I used a combination of coconut cream (or full-fat coconut milk) and soy milk in my recipe. Oatmilk and almond milk don’t have high-fat content, which will make your custard thinner.
How do you make the mini graham cracker crusts?
The crust is definitely a place you can take a little short cut to save some time. I used Keebler Ready Crusts Graham Cracker Crusts (yes, they are vegan, and yes, you are welcome)!
Do you have to bake this tart recipe?
One of my favorite things about this recipe is that it requires no baking! It is a great dessert to make the night before Valentine’s Day and store in the refrigerator until you are ready to enjoy.
What do you top the raspberry tart recipe with?
The options here are endless! A dairy-free whipped cream, chocolate, or fruit would be a perfect addition to this tart.
More Valentine’s Day Recipes
No bake raspberry custard tart, not your thing? I’ve got you covered with other recipes you might want to try this Valentine’s Day:
If you try this recipe for Valentine’s Day, let me know, and please leave a comment and rating below! Make sure you are also following along on Instagram and Pinterest for more food inspiration.Print
Vegan Raspberry Custard Tart – Valentine’s Day Recipe
- Total Time: 2 hours 45 minutes
- Yield: 6 Mini Tarts 1x
- Diet: Vegan
A simple dairy-free and egg-free raspberry custard tart. A perfect vegan tart for Valentine’s Day or any day really.
For the Raspberry Jam
- 1 tablespoon coconut oil
- 1 1/2 cup fresh raspberries
- 1/4 teaspoon salt
- 1/2 cup white sugar
- 1/8 cup white wine
- 1/2 teaspoon balsamic vinegar (optional, see notes)
- 1 sage leaf or a pinch of dried rosemary (optional, see notes)
For the Custard
- 2 cups dairy-free milk (I suggest using soy milk)
- 1/2 cup coconut cream
- 1/3 cup white sugar
- 3 tablespoons cornstarch
- 1 tablespoon egg replacer (I used Bob’s Red Mill)
- 2 tablespoons vanilla extract
- Dash of allspice
- Dash of cardamom
- Dash of ground cloves
- Oil from a lemon rind (see notes)
- Keebler Mini Graham Cracker Crusts
- First you will make the raspberry jam by heating a small pan over medium-low heat with the coconut oil.
- Once the coconut oil is melted, add in raspberries, salt, and sugar.
- Stir the raspberries consistently for 3-5. Mush the raspberries with your mixing spoon as they cook down.
- When the raspberries are completely cooked down, turn the stove to high heat. Add in white wine, balsamic vinegar and sage or rosemary.
- As soon as the mixture starts to boil, bring the heat back down to medium-low. Stir every couple minutes for about 15 minutes or until the mixture thickens to a jam consistency.
- Pour mixture in a bowl and set aside.
- Moving on to the custard, heat a large pan over medium-low heat with half (1 cup) of the soy milk.
- In a large mixing bowl, whisk together the remaining soy milk with the coconut cream, white sugar, cornstarch, egg replacer, vanilla extract, allspice, cardamom, cloves.
- When the milk in the saucepan starts to simmer, pour in the mixture with your other ingredients.
- Stir constantly for 5-10 minutes until custard thickens. You should be able to run a spoon through the custard in the pan and it shouldn’t run back together.
- Remove custard from heat and let it cool for 10 minutes.
- Mix raspberry jam into custard a little bit at a time. This is personal preference how much or how little of the raspberry jam you’d like to add based on the taste and color you are looking for.
- When you’re happy with your mixture, spoon it into the graham cracker crusts.
- Place your mini tarts onto a deep baking and cover with plastic wrap. Let chill in the freezer for an hour or two or overnight in the refrigerator.
- Happy Valentine’s Day!
If you are feeling fancy, add a little bit of balsamic vinegar and a sage leaf or dried rosemary if you don’t have sage. This will bring so much depth to your raspberry jam!
This is the secret to amazing vegan custard – once your custard has thicken, slice a small piece of a lemon rind and massage the rind over your custard mixture to infuse a little bit of lemon oil into your custard.
- Prep Time: 45 Minutes
- Cook Time: 2 Hours
- Category: Dessert
- Cuisine: European
- Serving Size: 1 Tart
- Calories: 247
- Sugar: 28.8g
- Sodium: 156mg
- Fat: 9.4g
- Saturated Fat: 6.4g
- Carbohydrates: 34.4g
- Fiber: 3.8g
- Protein: 5.5g
Keywords: Tart, Custard, Raspberry, Dessert, Sweet
This is such a wonderful, informative post! Beautiful recipe !
This looks so delicious and I love that it’s vegan!!
Kirby Jeanne says
These look absolutely perfect!
Jahma Levi says
So making these! Yum!
These look so good!
Wow these are gorgeous. Forsure going to try!
This look so beautiful! Been looking for a great vegan dessert and am so excited to try these!
Beautiful tarts!!! So delicious and easy to make!