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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.
  • 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.