Vegan Eggnog Custard Tart
A festive dessert combining crisp shortcrust pastry with a spiced, rum-spiked custard filling inspired by traditional eggnog.
americandessert
⚠ Contains allergens
glutensoycoconut
#fancy#comfort-food
Ingredients
For the Shortcrust Pastry Case
- 125 g very cold vegan butter— firm block variety, not margarine; Miyokos Creamery or Naturli recommended
- 260 g plain white flour
- 1 teaspoon fine sea salt
- tablespoon ice cold water
For the Eggnog Custard
- 349 g silken tofu— one full pack
- 230 ml coconut milk— full fat
- 100 g caster sugar
- 1/4 teaspoon nutmeg— freshly ground
- 2 cinnamon sticks
- 1 teaspoon vanilla extract
- 50 g corn starch— corn flour
- 1/2 tablespoon tapioca starch
- 3 tablespoon plant milk
- 70 ml spiced rum
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
5/5 · 14 reviews