Mini Vegan Custard Tarts Recipe by Ulu Hye

Servings

9 small tarts

How to make Ulu Hye's

Mini Vegan Custard Tarts

If you’ve been looking for an easy recipe for a good old fashioned custard tart, then look no further! This one is just like the ones you’d find in a bakery, just like the good ol’ days. This vegan custard tart recipe will fool anyone! The best part is, this delicious treat is dairy free, vegan, refined sugar free, is so easy to make and is low in calories!

This vegan custard tart recipe is gluten free, dairy free, egg free, refined sugar free, vegan friendly AND high in fibre. Also, quite possibly the most delicious vegan dessert you’ll ever eat.

Ingredients

Base

1 cup oats
100g arrowroot biscuits
¼ cup desiccated coconut
4 tbsp coconut oil, melted
2 tbsp agave syrup
1 tbsp nut milk (made using our Nut Mylk Base)
¼ tsp salt

Custard

1 cup nut milk (made using our Nut Mylk Base)
3 tbsp agave syrup or sweetener of choice (rice malt syrup etc.)
2 tsp vanilla bean paste
2 tbsp cornflour
½ tsp arrowroot
pinch of turmeric for the colour

Steps

Combine oats, arrowroot biscuits, desiccated coconut and salt in a mixing bowl

Add coconut oil and agave and mix well

Press into mini cake tins or patty cakes. If using patty cakes, make sure there is a ridge so the custard can sit within the crust

Pop in freezer to set

Place milk, cornflour and arrowroot in a small pot, and stir until completed blended

Turn stove on to a medium heat

Add agave syrup, turmeric powder and vanilla bean paste

With a whisk, continually stir, and custard will gradually thicken. Once it has thickened to your desired consistency remove from heat. This should only take a few minutes, so don’t take your eyes off the prize

Remove base from freezer, and fill with custard. Top with anything you choose. We went with fresh strawberries

Get them in your belly!