There’s something magical about the holiday season, and this Vegan Eggnog Custard Tart captures all of it in one decadent bite. Silky, creamy custard with the unmistakable warmth of nutmeg and cinnamon rests on a buttery, crisp tart shell—this recipe is the perfect blend of comfort and elegance.
Made entirely plant-based, it’s a guilt-free indulgence for festive gatherings or cozy nights in. The best part? Each slice is packed with holiday cheer without the traditional dairy or eggs, making it lighter yet just as rich in flavor.
Eggnog has always been a seasonal favorite, but finding a vegan option that’s just as satisfying can be tricky. That’s where this tart shines. The secret lies in a combination of coconut milk and cashew cream, which mimic the luxurious texture of traditional eggnog while keeping things wholesome.
A touch of maple syrup adds natural sweetness, while aquafaba works its magic to create that luscious custard texture. Whether you’re hosting a party or simply want to savor the holiday spirit, this tart delivers. It’s a showstopper with its golden sheen and warm spice aroma wafting through the air.
What I Didn’t Expect About This Recipe?
- How simple it was to make: The aquafaba whipped up like a dream, and the custard set perfectly in under 30 minutes.
- How well does it fit into my holiday routine: A dessert that’s impressive yet easy enough to prep ahead of time? Count me in.
- How much everyone loved it: Even my non-vegan friends asked for seconds—proof that good food transcends dietary labels.
- Its versatility: I’ve tried the same custard base in mini tartlets and ramekins for individual servings.
- It’s surprisingly light: The absence of dairy makes this a treat that doesn’t leave you feeling weighed down.
Vegan Eggnog Custard Tart Recipe
Equipment
- Food processor
- Tart tin (20cm)
- Rolling pin
- Cookie cutter
- Parchment paper
- Baking sheet
Ingredients
Eggnog Custard
- ¼ tsp nutmeg (freshly ground)
- 349 g silken tofu
- 100 g caster sugar
- 70 ml spiced rum
- ½ tbsp tapioca starch
- 2 cinnamon sticks
- 3 tbsp plant milk
- 230 ml coconut milk
- 50 g corn starch
- 1 tsp vanilla extract
Shortcrust Pastry Case
- 3 tbsp ice cold water
- 260 g plain white flour
- 1 tsp fine sea salt
- 125 g very cold vegan butter
Instructions
- To make the shortcrust pastry, begin by cutting the vegan butter into cubes.
- Combine the flour and salt in a food processor and add the butter.
- Pulse until the mixture resembles coarse breadcrumbs and the butter is evenly distributed.
- With the processor on low, add the water one tablespoon at a time until the mixture just comes together.
- You may not need all the water.
- Remove the dough, shape it into a flat circle, wrap it tightly, and refrigerate for at least 30 minutes.
- Once chilled, lightly flour a surface, remove the dough, and reserve ¼ for decoration.
- Roll out the remaining dough to about 1.5 inches larger than the diameter of your 20cm tart tin.
- Carefully lift it with a rolling pin and drape it over the tin, gently pressing it into the corners.
- Trim any excess, leaving about a 1cm overhang and set aside.
- Roll out the reserved dough and cut decorative shapes like holly leaves or stars.
- Pour the filling in the lined dough in tin.
- Place them on a parchment-lined baking sheet.
- Refrigerate both the tart and decorations for the remaining 20 minutes.
- After chilling, line the tart case with baking parchment, fill it with baking beads or uncooked rice, and bake for 15 minutes.
- Remove the beads and return the tart to the oven for another 5 minutes, ensuring it doesn’t brown too much.
Notes
- Be careful not to overbake the tart crust; a slight golden color is perfect.
- The tart can be decorated with other festive shapes like snowflakes for a holiday touch.
| Nutrition | Value |
| Calories | 329kcal |
| Carbohydrates | 37g |
| Fibre | 1g |
| Fat | 16g |
| Protein | 5g |
Variations That Will Help You Customize Your Dish!
- Alcohol-Free Version: Skip the spiced rum and replace it with extra plant milk and a splash of rum extract for flavor.
- Nut-Free Crust: Swap out vegan butter with nut-free margarine or coconut oil for a nut-free option.
- Gluten-Free Crust: Use a gluten-free all-purpose flour blend to create a crust suitable for gluten-free guests.
- Extra Spiced Custard: Enhance the holiday vibe by adding a pinch of ground cloves or allspice to the custard mixture.
- Chocolate Twist: Brush the baked tart shell with melted vegan chocolate before pouring in the custard for a rich layer of flavor.
