Vegan custard tart 😍 as requested 🌱

I honestly didn’t think custard tart was known (let alone popular!) outside of France, so when I shared a few recipes I’d made for my parents the other day, I hadn’t included the recipe—I didn’t think so many of you would ask for it 🥹

The thing is, I have a freemium vegan recipe app (about 60% of the content is free, the rest is for premium members), and this recipe was meant to be part of the premium section.
But since I’ve had so many requests, I’m sharing it here!

If you feel like supporting me in return, leaving a review on the App Store or Google Play would mean a lot—it really helps my little business. The app is called Eline’s Table, and it’s available on both Android and iOS 💕

I decided to keep things super simple here because I’m starting a new series of easy vegan cakes for hosting — perfect for beginners! I chose to use store-bought puff pastry instead of shortcrust. It’s less work and easier to line the tin with, especially if you want those nice tall edges.

-vegan puff pastry 1
-soy milk 1 (L)
-vanilla 1 (pod)
-plant-based margarine 135 (g)
-cornstarch 80 (g)
-sugar 120 (g)

Preheat the oven to 190°C (375°F).
Split the vanilla bean in half and scrape out the seeds. In a saucepan, heat ¾ of the milk (750 mL / 3 cups) with the margarine, the vanilla seeds, and the pod.
In a bowl, whisk the cornstarch and sugar together. Gradually pour in the remaining milk (250 mL / 1 cup), whisking until smooth.
When the saucepan of soy milk comes to a boil, pour in the second mixture while whisking constantly. Keep whisking and return the saucepan to the heat to cook the custard. Once it starts to boil again, remove from the heat.
On a floured surface, roll out the puff pastry. In a cake pan or high-sided tart ring (mine is 20 cm / 8 inches in diameter), lightly oil the sides and line it with the puff pastry, pressing well into the corners and trimming any excess around the edges.
Pour the still-warm custard, without the vanilla pod, into the pastry shell and smooth the top. Bake for 45 minutes.
Let the custard tart cool completely. Refrigerate overnight before removing from the pan and enjoying your tart!