No-egg egg custard tarts
These no-egg egg custard tarts came about by accident. I was looking in the fridge and I saw there was more milk than usual. Normally, I would make a cheese sauce to go with my vegetables, but as the weather has been warm, I have been eating salads. So, I decided to make custard instead – everyone loves custard and it can be banana custard, go over a crumble or… Well, there was a pack of pastry in the fridge, so why not make some egg custard tarts!
The no-egg custard tart recipe
This recipe is quite straightforward, especially if you can make custard already! You basically just need puff pastry and custard! You can of course make your own pastry, but ready made means you can have these on the table even quicker! Here’s my egg custard tart recipe.
A vegan take on the egg custard tart. Made easy with ready made pastry.
- 1 pack pastry (puff, or shortcrust) I used puff pastry
- 568 ml milk (that's 1 pint). I used Oat milk.
- 40 g custard powder OR cornflour
- 40 g granulated sugar
- splash of vanilla extract (a bit more if using cornflour)
- sprinkle of ground nutmeg
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Take your pastry out of the packaging and allow to rest for a few minutes to warm up (this will prevent it cracking).
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In a large heatproof bowl, mix the custard powder (or cornflour) with the sugar, and add a large splash of milk. Stir until you have a smooth paste (add more milk if necessary).
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Put the rest of the milk in a saucepan, with the vanilla, and heat until simmering (bubbles just starting to appear around the edge of the pan).
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Carefully pour the hot milk into the custard mix and stir, before pouring back into the saucepan and continuing to stir on a low heat. You can use a whisk or a wooden spoon. Turn off the heat.
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Roll out the pastry and using a pastry cutter (or a large glass) cut rounds at least one centimetre bigger than your cases/tins.
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Gently press the pastry rounds into your cases (lightly grease them if they are metal). Press the tops over to give them some stability.
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Spoon (or pour) the custard into the pastry cases, leaving about 0.5cm space at the top.
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Sprinkle with nutmeg, then bake at Gas Mark 7 (425f / 220c) for 10-12 minutes. Check the pastry is cooked before removing from the oven and allowing to cool fully.
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Remove from their cases and refrigerate until cold.
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Enjoy!
I have added a few step by step photos of filling the tarts so you can visualise how easy these are to make!
What do I need?
You can make these in a regular bun tray, individual silicon cases, or even in mini tart cases. If you are still struggling, you can use any small ovenproof dish and make a larger sharing tart. Pastry cutters are useful but not essential as you can just use an upturned glass or mug, or even use a knife to cut your circles.
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Serving
Serve these straight from the fridge, just as they are. If you want to be fancy, you can dress them up with fresh fruit, but they are really good just as they are.
Storage
These can be stored in the fridge for two or three days, but the pastry may become less crisp (the taste will still be great!) I have not tried freezing these, but I would imagine they would still be okay, although the custard might crack and pull away from the pastry.
Sharing
I hope you have a play with making these no-egg custard tarts! Next time I make some, I will try and take some proper photos before they are all gobbled up! I love seeing your adaptions and interpretations of my recipes and I’d love to see your photos of these!
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Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x