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
- 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!
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