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Vegan Egg Custard Tart

This is a British favourite and you will find egg custards in most pie shops in the UK. Egg custards remind me of my dad. He could not have something from a pie shop without an egg custard.

The traditional recipe uses eggs and custard in a shortcrust pastry. They have a slightly sweet and spiced flavour and the custard is usually almost firm… but not completely set like a jelly.

I have used silken tofu in place of the egg for the texture and plant-based milk to make the custard instead of whole milk. I used Bird’s custard powder but you can use whatever custard powder you prefer.

I made these with Paul in mind as I know he also used to love egg custards. I was surprised that Simeon and Toby actually loved them too – when I was a child I didn’t like egg custards so I didn’t expect the boys to but I was very wrong!

These are delicious. For the full effect you have to be patient and let them cool completely and refrigerate, but I am afraid half of ours didn’t make it to the fridge! I hope you enjoy!

Vegan Egg Custard

This is the closest thing you will get to a traditional egg custard. The texture is perfect and the favours are wonderful. If you wish to add an 'eggy' taste add a little black salt – but we prefer without.
Servings: 4 small tarts


  • 300 grams gluten free flour (we use 200g flour and 100g ground almonds for extra flavour)
  • 200 grams vegan spread
  • 100 grams golden caster sugar (we use Billingtons)
  • a little water if needed
  • 1 pack silken tofu mashed or blended
  • 2 1/2 tbsp vegan custard powder (we use Bird's)
  • 500 ml unsweetened plant-based milk (we use Koko)
  • 2 tsp vanilla extract
  • 100 grams caster sugar (we use Billington's golden caster sugar)
  • 1/2 tsp ground cinnamon
  • a pinch of turmeric (optional for colouring)
  • 1 tsp ground nutmeg


  • Combine the dry ingredients in a bowl.
  • Add the spread and mix together with hands – kneading until you have a soft dough. (add a little water if required).
  • Wrap and place in the fridge for 30 minutes.
  • Pre-heat the oven to 180 degrees c (fan).
  • Roll the pastry and place in greased tart moulds.
  • Blind bake the pastry for 15 minutes in the tart moulds. You can do this using baking beads or if you have no baking beads, prick little holes throughout the pastry in the tin.
  • Reduce the heat in your oven to 165 degrees c.
  • Place 2 the custard powder in a saucepan and mix a little of the milk in to form a paste, then over a low heat add the remainder of the milk whisking continuously for around 3 minutes until it is warmed through.
  • Place the custard in a mixing bowl with the silken tofu, sugar, cinnamon and turmeric (if using) and whisk everything together until nice and creamy.
  • Add the egg custard to the pastry cases and sprinkle with nutmeg.
  • Bake for 50 minutes checking the firmness – if it is not firm enough cook for a little longer.
  • Remove from the oven and leave to completely cool before storing in the fridge. They will firm up more as they cool.

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