Vegan Strawberry Custard Tart is an easy strawberry cream pie, with a crispy almond butter crust and a simple eggless custard filling. It’s topped with fresh strawberries for a light and delicious summer dessert.
Prep Time:30 minutes
Cook Time:20 minutes
Total Time:8 hours
Yield:10 slices 1x
For the crust:
1/4 cup almond butter
1/4 cup virgin, cold pressed coconut oil
3 tablespoons coconut sugar
1/4 teaspoon kosker salt
1 1/4 cup whole wheat flour
For the custard filling:
1 can (400ml) full fat coconut milk
1 cup unsweetened vanilla cashew milk
1/4 cup maple syrup
1/3 cup cornstarch
For the topping:
3 cups fresh strawberries, halved
1/2 cup sliced raw almonds
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.
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 3/4 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.
Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this dessert.
The crust recipe has been adapted from Chowhound.
Keywords: strawberry cream tart, vegan custard tart, strawberry cream pie