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this image shows vegan eggnog tart features a smooth, creamy custard filling with subtle hints of nutmeg and cinnamon and is elegantly garnished with vibrant red cherries arranged on top

Vegan Eggnog Custard Tart Recipe

This Vegan Eggnog Custard Tart combines a rich, eggnog-flavored custard filling in a crisp vegan shortcrust pastry, offering a delightful twist on a classic holiday dessert. Perfect for any occasion, it’s festive and comforting, with a smooth texture and sweet, spiced flavor.
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Prep Time 1 hour 15 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 10 people
Calories 329 kcal

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.
    This image shows vegan butter being neatly cut into small cubes on a cutting board, ready to be incorporated into the pie crust mixture.
  • Combine the flour and salt in a food processor and add the butter.
    This image shows a food processor with flour and salt being blended together to form the base of the tart crust.
  • Pulse until the mixture resembles coarse breadcrumbs and the butter is evenly distributed.
    This image shows small cubes of vegan butter being added to the flour mixture in a food processor, preparing for blending.
  • With the processor on low, add the water one tablespoon at a time until the mixture just comes together.
    This image shows a small stream of ice-cold water being added to the flour and butter mixture in the food processor to create a cohesive dough.
  • 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.
    This image shows the pie dough being shaped into a flat, circular disk on a floured surface, ready for chilling or rolling out.
  • Carefully lift it with a rolling pin and drape it over the tin, gently pressing it into the corners.
    This image shows the dough being carefully pressed into a tart tin, forming a smooth, even crust with fluted edges.
  • Trim any excess, leaving about a 1cm overhang and set aside.
    This image shows the tart crust lined with a sheet of baking parchment, weighted down with pie weights or beans to prevent puffing.
  • Roll out the reserved dough and cut decorative shapes like holly leaves or stars.
  • Pour the filling in the lined dough in tin.
    This image shows the creamy custard mixture being poured into the prepared tart shell for baking.
  • Place them on a parchment-lined baking sheet.
    This image shows decorative dough shapes being placed carefully on top of the custard filling for an elegant finish.
  • 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.
    This image shows the freshly baked tart resting to cool, with a golden crust and set custard filling.

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.