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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.