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Vegan Raspberry Custard Tart - Valentine's Day Recipe


5 from 6 reviews

  • Author: Elena Contis
  • Total Time: 2 hours 45 minutes
  • Yield: 6 Mini Tarts 1x
  • Diet: Vegan

Description

A simple dairy-free and egg-free raspberry custard tart. A perfect vegan tart for Valentine's Day or any day really.


Ingredients

Scale

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

Instructions

  1. First you will make the raspberry jam by heating a small pan over medium-low heat with the coconut oil.
  2. Once the coconut oil is melted, add in raspberries, salt, and sugar.
  3. Stir the raspberries consistently for 3-5. Mush the raspberries with your mixing spoon as they cook down.
  4. When the raspberries are completely cooked down, turn the stove to high heat. Add in white wine, balsamic vinegar and sage or rosemary.
  5. 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. 
  6. Pour mixture in a bowl and set aside.
  7. Moving on to the custard, heat a large pan over medium-low heat with half (1 cup) of the soy milk.
  8. 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.
  9. When the milk in the saucepan starts to simmer, pour in the mixture with your other ingredients.
  10. 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.
  11. Remove custard from heat and let it cool for 10 minutes. 
  12. 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.
  13. When you're happy with your mixture, spoon it into the graham cracker crusts. 
  14. 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.
  15. Happy Valentine's Day!

Notes

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
  • Method: Oven
  • Cuisine: European

Nutrition

  • 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