Vegan Strawberry Custard Tart is an easy strawberry cream pie, with a crispy almond butter crust and simple eggless custard filling. It's topped with fresh strawberries for a light and delicious summer dessert.
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If you're hoping to host a few small gatherings this summer, add this easy strawberry tart recipe to your list. It's a simple make ahead dessert and the perfect way to enjoy all the seasonal summer stone fruit and berries coming our way.
I used strawberries here, which would be perfect for Canada Day, but you can also add some raspberries and cherries, or even blueberries for a festive Fourth of July dessert.
Ingredients
While this recipe seems a bit involved, it's actually quite simple to make and only requires 11 ingredients.
- Almond butter
- Coconut oil
- Coconut sugar
- Salt
- Whole wheat flour
- Full fat coconut milk
- Unsweetened vanilla cashew milk
- Maple syrup
- Cornstarch
- Fresh strawberries
- Sliced almonds
How to make vegan custard tart with strawberries
Prepare the almond butter crust
- Step 1: Assemble the ingredients for the tart shell and grease a 9-inch round tart pan.
- Step 2: In a large bowl, melt the almond butter and coconut oil in the microwave and stir until it's combined and runny. Then, stir in the sugar and salt.
- Step 3: Add in the flour and use a fork, spoon or your hands to incorporate it into the wet mixture until a crumbly dough forms.
- Step 4: Press the dough mixture into the prepared tart pan, making sure to press up and around the sides. Refrigerate for 30 minutes.
- Step 5: Preheat oven to 350F and use a fork to prick holes into the bottom of the tart crust. Bake for 20-25 minutes or until the edges start to brown. Remove from oven and let cool completely on a wire rack.
Prepare the vegan custard
- Step 6: Once the tart crust has cooled, start making the custard with just four simple ingredients - coconut milk, cashew milk, maple syrup and cornstarch.
- Step 7: In a small sauce pan, whisk together the two kinds of milk and maple syrup. Add in the corn starch and whisk until incorporated.
- Step 8: Over medium heat, start bringing the custard mixture to a low boil, whisking continuously to ensure the mixture doesn't get lumpy or burn onto the bottom of the pan. This should take about 10 minutes. Once bubbles tart to form on the surface, keep whisking for another 1-2 minutes until the mixture has thickened.
- Step 9: Remove from heat and carefully pour the custard onto the cooled crust. Place wax paper on top of the custard to prevent a thin skin from forming on top. Let it set in the refrigerator for 4-6 hours.
Assemble the tart
- Step 10: Peel off the wax paper. Top with strawberries and almonds, and serve immediately.
Frequently asked questions
It's usually made with plant-based milk and sweeteners along with a thickener such as cornstarch. This recipe also includes full fat coconut milk for an extra firm custard.
When the top of custard is exposed to air, it will form a thin skin layer on top. To prevent this from happening, once the hot custard is poured into the tart crust, carefully place a sheet of wax paper on top of the custard. Smooth it out and make sure there are no air bubbles. Once the custard is set, carefully peel the wax paper off the top of the custard.
This tart should be stored in the refrigerator without the fruit and almond topping. These should be added just before serving.
Custard doesn't freeze well as it tends to separate, so I wouldn't recommend freezing this tart. The crust may also end up soft and soggy once the tart thaws.
Since the crust and custard require time to cool and set, this recipe is ideal for making in advance. You can make this tart up to 24 hours in advance. Just wait to add the fruit and almond topping until just before serving.
Without the strawberry and almond topping, this tart will last for 2-3 days in the refrigerator. After the second day, the tart crust may start to get a bit soft. With the topping, the tart should be enjoyed within the same day.
Additional recipe tips and substitutions
- The crust is best made in a 9-inch round tart pan, but you can use a 10-inch pan, as I did here. Just make sure you can get the dough pressed up and around the edges at least ¾ inches high. If the edges are not high enough, the custard will spill out over the crust.
- I prefer a tart pan with a removable bottom as it makes it easier to cut out clean tart slices. If you only have a pie plate, that will work too.
- It's important to refrigerate the crust before baking as this helps to firm it up. Also, don't forget to prick holes in the crust with a fork as this will prevent the crust from puffing up while baking.
- While I used unsweetened vanilla cashew milk in the custard recipe, other nut milks will work. For instance, you can make it using plain unsweetened almond milk with a splash of vanilla extract.
- I drizzled some agave syrup on top of the strawberries just before serving, but this is optional. You can also use honey if you don't need this tart to be vegan.
More vegan summer desserts
- Strawberry Oat Bars
- Blueberry Cardamom Crisp
- Cherry Chocolate Chip Nice Cream
- Almond Flour Peach Crisp Bars
If you make this recipe, I'd love to hear what you think in the comments below!
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If you make this recipe, please leave a review and rating below to let me know what you think. If you have a question, drop that below too!
📖 Recipe
Vegan Strawberry Custard Tart
Ingredients
For the crust:
- ¼ cup almond butter
- ¼ cup virgin cold pressed coconut oil
- 3 tablespoons coconut sugar
- ¼ teaspoon kosher salt
- 1 ¼ cup whole wheat flour
For the custard filling:
- 1 can (400 ml) full fat coconut milk
- 1 cup unsweetened vanilla cashew milk
- ¼ cup maple syrup
- ⅓ cup cornstarch
For the topping:
- 3 cups fresh strawberries, halved
- ½ cup sliced raw almonds
Instructions
Prepare the crust:
- Grease a 9-inch round tart pan with non-stick cooking spray.
- Add the almond butter and coconut oil to a large glass bowl and microwave for 30 seconds. Stir until combined and runny.
- Stir in the sugar and salt.
- Add the flour and use a fork or your hands to mix it in until a crumbly dough forms.
- Press the dough mixture into the prepared tart pan, making sure to press up and around the sides of the pan to form a crust. Refrigerate for at least 30 minutes
- Preheat oven to 350F and use a fork to prick holes into the tart crust.
- Bake for 20-25 minutes or until the edges start to brown.
- Remove from oven and let cool completely on a wire rack.
Prepare the custard:
- Once the tart crust has cooled, start making the custard. In a small sauce pan, whisk together the coconut milk, cashew milk and maple syrup. Add in the corn starch and whisk until incorporated.
- Over medium heat, start bringing the custard mixture to a low boil, whisking constantly to ensure it doesn't burn or get lumpy. This should take about 10 minutes.
- Once bubbles tart to form on the surface, keep stirring for another 1-2 minutes until the mixture has thickened.
- Remove from heat and carefully pour onto the cooled crust.
- Carefully place a piece of wax paper on top of the surface of the custard, smoothing it out to get rid of any air bubbles. Let the tart set in the refrigerator for 4-6 hours.
Assemble the tart:
- Once the custard has set, slowly peel off the wax paper and top with strawberries and almonds. Serve immediately.
Notes
- The crust is best made in a 9-inch round tart pan, but you can use a 10-inch pan, as I did here. Just make sure you can get the dough pressed up and around the edges at least ¾ inches high. If the edges are not high enough, the custard will spill out over the crust.
- While I used unsweetened vanilla cashew milk in the custard, other nut milks will work too. I've made it using plain unsweetened almond milk with a splash of vanilla extract and had the same results.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Rizlaine says
Just made it, and it’s so so so good. especially the crust. Thank you so much for this recipe. The only thing is that unfortunately the crust was crumbly and i wasn’t able to cut proper slices. I think it may because i poured the custard into the crust while it was still warm? But delicious regardless!
Leanne says
Thanks Rizlaine! I'm so glad you enjoyed the tart recipe. The issue you had with the crust could be because it wasn't fully cooled. Did you refrigerate the crust for 30 minutes before baking? This helps firm it up, so if it wasn't refrigerated, that could be another reason that the crust didn't hold together. Hope that helps. Thanks for your feedback!