Vegan Strawberry Custard Tarts

Anastasia

5 years ago

There’s nothing taste like summer better than these vegan strawberry custard tarts!

Thin crust, creamy dreamy custard filling and delightful fresh strawberries. Yum! This light vegan dessert is a perfect treat during hot summer days.

To make the crust sift together wheat and chickpea flour and powdered sugar. Put in food processor with salt and vegan shortening. Pulse couple of times to make the crumbs. Add ice cold water one tablespoon at a time until you form the ball.

Knead briefly with your hands just to shape it together. Wrap in a cling film and put in a fridge for an hour to set.

Meanwhile make the custard. Mix all ingredients in a saucepan and slowly bring to simmer. Stir continuously to avoid lumps. Just when you see it starts bubbling switch off the heat.

Transfer the custard into a mixing bowl, cover with cling film and let it cool completely.

Take out the dough out from the fridge. Depending on a size of your tart tins divide it into 6, 8 or 12 pieces.

Roll each piece into rounds and place them in tins. Press the sides with your fingers. Pierce the bottom with fork to prevent it from rising while baking. Place the tins if a fridge for 10 minutes.

Preheat oven to 350°F.

Bake the crusts for 10-12 minutes until golden.

Remove from the oven and let them cool for 5-10 minutes before taking out from the tins.

Fill each tart with custard cream, top with fresh strawberries and garnish with slivered almonds.

Vegan Strawberry Custard Tarts

Vegan strawberry tarts with creamy dreamy custard filling.

Author: Anastasia
Prep Time: 1 hour 20 min
Cook Time: 15 min
Total Time: 1 hour 35 minutes
Yield: 12 small tarts
Category: Dessert
Cuisine: French, Vegan

Ingredients

For the crust:

125g all-purpose flour
20g powdered sugar
1 tbsp chickpea flour
1/4 tsp salt
50g vegan butter or shortening
4 tbsp ice cold water

For the custard:

1 1/2 C soya milk
4 tbsp cornstarch
1/4 C sugar
1 tsp vanilla sugar (1/4 tsp vanilla powder or 1 tsp vanilla extract)
small pinch of turmeric powder

For topping:

2 C fresh strawberries
slivered almonds

Instructions

To make the crust sift together wheat and chickpea flour and powdered sugar. Put in food processor with salt and vegan shortening. Pulse couple of times to make the crumbs. Add ice cold water one tablespoon at a time until you form the ball.
Knead briefly with your hands just to shape it together. Wrap in a cling film and put in a fridge for an hour to set.
Meanwhile make the custard. Mix all ingredients in a saucepan and slowly bring to simmer. Stir continuously to avoid lumps. Just when you see it starts bubbling switch off the heat.
Transfer the custard into a mixing bowl, cover with cling film and let it cool completely.
Take out the dough out from the fridge. Depending on a size of your tart tins divide it into 6, 8 or 12 pieces.
Roll each piece into rounds and place them in tins. Press the sides with your fingers. Pierce the bottom with fork to prevent it from rising while baking. Place the tins if a fridge for 10 minutes.
Preheat oven to 350°F.
Bake the crusts for 10-12 minutes until golden.
Remove from the oven and let them cool for 5-10 minutes before taking out from the tins.
Fill each tart with custard cream, top with fresh strawberries and garnish with slivered almonds.