If you like Custard tart, please try it!
This vegan version should give your face a smile. The contents are silky, creamy and luxurious. The pastries are delicate and golden. For best results, keep the tart in the refrigerator overnight. This will allow the contents to solidify and retain its shape when sliced.
Note: As a soy-free alternative, silken tofu can be replaced with coconut cream.
(For 8-10 people)
-1 cup and 1/2 cup plain flower
-Vegan Margarine 1/3 Cup
-4 tablespoons of granulated sugar or castor sugar
-1-2 tablespoons of cold water
For custard filling
-1 cup of silken tofu (about 300g)
-1 cup of dairy-free milk (soy, oats, rice milk, etc.)
-4 tablespoons of heap cornflower
-2 tbsp vegan margarine
-4 tbsp caster sugar
-1 tbsp vanilla extract
-1/4 teaspoon turmeric
-1/4 teaspoon Kala namak (black salt)
Preheat the oven to 180 degrees Celsius.
To make a pastry crust, mix flour, margarine and sugar by hand to make a soft dough. If it is brittle, add a small amount (half a tablespoon each) until the water is cohesive.
Spread the dough in a thin circle (about 1/4 inch) with a clean, powdered surface. Transfer to a 9-inch tart can and gently push the pastry down to the corners and sides to form a crust. Use a fork to stab the base of the pastry multiple times to allow air to escape during baking. Place in a preheated oven and bake for 15-20 minutes until lightly golden. Set the crust aside and let it cool in the can for at least 30 minutes.
To prepare the custard filling, put silken tofu, dairy-free milk, cornflower, margarine, and sugar in a blender and blend until smooth. Transfer to a non-stick saucepan and add vanilla essence, turmeric and black salt. Heat the pan over medium to low heat and stir continuously for 10 to 15 minutes (so that no lumps form) until the custard thickens and covers the back of the spoon. Remove from heat and let cool for 10 minutes. Pour the custard into the crust and chill in the refrigerator for 4-5 hours. During this time, the custard should harden further.
Sprinkle plenty of nutmeg on the chilled custard tart. fun!
Store in the refrigerator for up to 3 days.