The egg custard tart is an old favourite here in the UK. A tart filled with a lovely creamy filling wrapped in a sweet shortcrust pastry.
One day my partner said to me, “Do you know what I really miss? Egg custard”. It has been over 5 years since we last had one. He said, “Please veganise it for me”. My challenge was set and I can honestly say I’ve done it.
When I first took a bite, I was amazed. I said to my partner “Its egg custard”, I took a second bite, with more excitement I said, “It’s egg custard” and this continued with every mouthwatering bite.
As I took each bite memories came flooding back from childhood days. I remember walking into the shop being asked to choose a cake. My eyes would sparkle as I stared at the egg custard on the shelf and I would happily pick up the little custard tart. Once I had my tea, I would go to the fridge and grab my little egg custard. I would sit at the table and nibble the edges, then I would grab a teaspoon and scoop out the filling, leaving the pastry till last. I would make every mouthwatering bite last as long as I could.
Since sharing the recipe on social media I have been wowed by the response. People have been telling me their stories of fond childhood memories with their grandparents, going to the bakery to buy an egg custard. It has made me so happy that I have been able to bring back such fond memories. Thank you everyone for sharing your stories. I would love to know what you think if it is the egg custard you remember. Please comment below.
Vegan “Egg” Custard TartCourse: Dessert
349g Block of Silken Tofu
100g Caster Sugar
2 Tsp of Vanilla Extract
500ml Soya Milk
2 Tbsp Custard Powder ( See notes)
1/2 Tsp Black Salt (See below for where to buy)
- Preparing the pastry
- Using a deep pie tin, line the tin with plant-based butter. Place the pastry into the tin and prick the bottom with a fork to ensure it doesn’t bubble.
- Using a fork indent the edge to create the crust. Place the tin into the freezer for around 15 minutes. (See notes)
- Blind Baking the Pastry
- Pre-heat the oven to gas mark 6, 400F 200C
- Remove the pastry out of the freezer. Line the inside of the pastry with greaseproof paper and weigh down with ceramic beads. (See notes)
- Bake for 10 minutes. Remove the beads and greaseproof paper, bake for a further 5 minutes.
- Making the filling
- Pre-heat the oven to gas mark 4, 350F, 177C
- Start by blending your Silken Tofu. I used an immersion blender, you can also mash the tofu with a fork. Once done place to one side.
- In a saucepan, place in 2 tbsp of custard powder, using a little bit of the milk make it into a paste. On a low heat slowly adding the remainder of the milk, keep whisking to ensure you get no lumps ( you are only warming it through, we dont want to cook it).
- In a mixing bowl, add your tofu, whisk in your caster sugar, then add the custard and whisk, add the vanilla and black salt. Give a final whisk.
- Add the filling to the pastry case and sprinkle with nutmeg. Place into the oven for around 45 minutes. (It will have a wobble to it when you remove it from the oven, the custard sets fully once cooled.)
- Once done, leave on the side to cool for around 2 hours before serving, for best results leave in the fridge overnight. This helps the filling to fully set.
- By placing the pastry into the freezer it will prevent the pastry from shortening during baking.
- If you don’t have any ceramic beads. You could use tin foil, you need to make sure it’s inserted firmly. Another option is to use pennies.
- The tofu doesn’t need to be pressed. You are looking for a creamy texture.
- I used Birds custard powder.
- I used soya milk as it tends to thicken nicely. You could try other milks but I can’t guarantee the flavour will be the same or it will set the same.