If you’re looking for a dessert that combines the creamy richness of eggnog with the delicate elegance of a tart, this Vegan Eggnog Custard Tart is your answer.
It’s festive, indulgent, and sure to be the highlight of any holiday gathering. The buttery vegan crust perfectly complements the luscious eggnog-flavored custard filling, while hints of nutmeg, cinnamon, and spiced rum add the perfect touch of holiday cheer.
The first time I made this tart, it returned memories of cozy evenings by the fire, sipping on a warm cup of eggnog. This tart captures that nostalgia but transforms it into a sophisticated dessert.
Whether you’re serving it at a party or enjoying it with close friends, it’s guaranteed to be a crowd-pleaser.
Why You Will Be Hooked?
- Festive Flavors: Nutmeg, cinnamon, and spiced rum create that classic eggnog taste.
- Velvety Custard: Silken tofu and coconut milk make the filling smooth and creamy.
- Perfectly Buttery Crust: The vegan butter and cold water create a flaky, tender crust.
- Dairy-Free Delight: All the decadence of eggnog without the dairy or eggs.
- Make-Ahead Friendly: Prepare the tart ahead of time so you can focus on other holiday festivities.
Vegan Eggnog Custard Tart Recipe
Equipment
- Food processor
- Rolling pin
- 20 cm tart tin
- Baking sheet
- Parchment paper
- Cookie cutter
- Immersion blender (optional)
- Saucepan
Ingredients
- 125 g Very cold vegan butter
- 260 g Plain white flour
- 1 tsp Fine sea salt
- 2-3 tsp Ice cold water
- 349 g Silken tofu
- 230 ml Coconut milk
- 100 g Caster sugar
- 1/4 tsp Nutmeg
- 2 Cinnamon sticks
- 1 tsp Vanilla extract
- 50 g Corn starch
- 1/2 tbsp Tapioca starch
- 3 tbsp Plant milk
- 70 ml Spiced rum
Instructions
- Cut vegan butter into cubes and pulse with flour and salt in a food processor until crumbly. Add cold water gradually until dough forms. Chill for 30 minutes.
- Roll out 3/4 of the dough, fit it into a tart tin, and trim excess. Chill the tart and cut decorative shapes from the remaining dough.
- Pre-bake the tart crust with parchment and baking beads at 350°F (175°C) for 15 minutes. Remove beads and bake 5 more minutes. Let cool.
- Bake the shortcrust decorations brushed with plant milk and sugar for 10-15 minutes. Cool completely.
- Blend silken tofu, coconut milk, sugar, spices, starches, and plant milk until smooth. Heat and whisk until thickened, then mix in spiced rum.
- Pour custard into the tart crust, bake for 20 minutes until set around the edges but wobbly in the center. Cool fully.
- Decorate with shortcrust shapes and serve.
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 315kcal |
| Carbohydrates | 30g |
| Fibre | 1g |
| Fat | 20g |
| Protein | 5g |
| Sugar | 10g |
Tips for The Perfect Vegan Eggnog Custard Tart!
- Shortcrust Pastry:
- Keep the vegan butter as cold as possible to achieve a flaky crust. Handle the dough minimally to avoid warming it.
- When rolling out the dough, lightly flour your surface and rolling pin to prevent sticking.
- Pre-Baking:
- Pre-baking the crust (blind baking) ensures it stays crisp and doesn’t become soggy once the custard is added. Use baking beads or dried beans to weigh down the crust during baking.
- Silken Tofu Custard:
- Ensure the tofu is well-blended with no lumps for a smooth custard. A high-speed blender works best.
- Constant whisking while heating the custard prevents it from sticking to the pan and ensures an even texture.
- Spiced Rum Addition:
- Stir in the spiced rum after the custard has thickened and removed from heat. This prevents the alcohol from evaporating and retains the flavor.
- Baking the Custard:
- The custard should be just set around the edges and slightly wobbly in the center. It will firm up as it cools.
- Decorations:
- Brush the shortcrust decorations with plant milk and sugar for a golden finish. Allow them to cool completely before using them to decorate the tart.
- Serving and Storage:
- Allow the tart to cool fully before slicing to prevent the custard from spilling. For a cleaner cut, use a sharp knife to wipe clean between cuts.
- Store leftovers in the refrigerator for up to 3 days.
This rich and creamy tart combines the warmth of spices with the kick of spiced rum, making it perfect for a cozy gathering or an elegant dessert option.
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
