Go Back
The cooled tart decorated with baked shortcrust shapes, served on a beautiful plate. The tart has a creamy custard filling with a golden crust

Vegan Eggnog Custard Tart Recipe

This elegant Vegan Eggnog Custard Tart combines a flaky shortcrust pastry with creamy spiced rum custard, topped with festive decorations. Perfect for impressing guests at your next holiday gathering!
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine vegan
Servings 10
Calories 315 kcal

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.
    Cold vegan butter cubes in a food processor with flour and sea salt, being pulsed into a crumbly mixture. A small stream of ice-cold water is being added as the dough begins to form.
  • 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.
    The tart crust lined with parchment paper, filled with baking beads, and placed into the oven at 350°F (175°C). The crust is lightly golden.
  • Bake the shortcrust decorations brushed with plant milk and sugar for 10-15 minutes. Cool completely.
    Shortcrust decorations being brushed with plant milk and sugar on a baking tray, then placed in the oven. The decorations bake to a golden perfection
  • 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.
    The creamy custard being poured into the pre-baked tart crust. The tart is in the oven, baking until the edges are set and the center is wobbly.
  • Decorate with shortcrust shapes and serve.
    The cooled tart decorated with baked shortcrust shapes, served on a beautiful plate. The tart has a creamy custard filling with a golden crust