An easy vegan Cranberry Custard Tart that looks gorgeous, needs just a handful of ingredients to make, and tastes like a dream. Soy-free, can be nut-free and gluten-free.
For anyone who is still sitting on the fence about a dessert for Thanksgiving, I have today a vegan Cranberry Custard Tart that's going to make you go, a-ha!
This tart is a showstopper. And I'm not trying to take credit here. Cranberries just are so pretty, and they bake up even prettier. They're especially perfect in tarts and pies, because all that fruit pectin that makes them gel up so nicely in a sauce makes them hold together nice and firm in a pie filling too, with very little help.
I've already posted a vegan cranberry tart recipe on the blog, but I wanted to make a custard tart because I loved the idea of the creamy sweetness of a custard with the tartness of the cranberries. And it really was a winner. Within moments of taking the pictures, we had polished off most of this tart.
You can use a homemade vegan pie crust for this recipe, but if you want to use a store bought crust, go ahead by all means. It'll make this recipe even quicker.
I baked up this tart in a 9-inch tart pan, which was a bit of a tight fit for the filling made with 12 oz of cranberries -- the size of the packet they're usually sold in. As a result, the juices bubbled over the sides of the crust as they were baking, staining it. Not a problem, by any means, but I'll probably go with a 10-inch pan the next time, or just use a regular pie plate, if you don't have one.
Serve the cranberry custard tart with dollops of whipped vegan cream. It tastes exquisite on its own, but the tartness of the cranberry tart paired with the sweetness of the whipped cream is sublime.
More vegan pie recipes
- Vegan White Chocolate Pie
- Vegan Tarte Tatin
- Easy Vegan French Apple Tart
- Vegan Peach Berry Pie
- Vegan Skillet Apple Pie
- Vegan Rhubarb Galette
Vegan Cranberry Custard Tart
- 10-inch tart pan or a pie plate
Make the cranberry custard filling
- Place the cranberries in a saucepan along with the sugar and maple syrup. Bring to a boil and let the cranberries cook, stirring frequently, until they have popped and released a lot of juices. Continue to cook another 10 minutes.
- Blend the cashews with ½ cup of water into a very smooth paste. Add to the cranberry sauce and stir to mix.
- In a small bowl, mix the tapioca starch with the nondairy milk, until incorporated and smooth. This is best done with a little whisk or fork. Pour this mixture into the cranberries and stir. Bring back to a boil and turn off the heat.
Assemble the tart:
- Preheat the oven to 350 degrees F
- Roll our the pie crust to a diameter slightly larger than your tart or pie pan. You should be able to fit the dough to cover the bottom and the sides of the pan.
- Place the pie crust into the pie or tart pan and fit to the sides. If making this in a tart pan, use a rolling pin to trim off the excess crust from the top of the tart pan. If making in a pie pan, fold any overhanging dough under the edges and crimp the edges to make a decorative border, with your fingers or the tines of a fork.
- Place the tart pan or pie pan on a baking sheet. Pour the cranberry custard into the pan and bake for 50 minutes.
- Remove the pan to a rack and let the pie cool completely before serving. You can even chill the tart in the refrigerator for a few minutes before serving.
- Serve with dollops of vegan whipped cream -- it goes beautifully with the tart-sweet pie.
- You can make this quicker by using a storebought pie crust.
- To make the recipe nut-free, use ½ cup of canned coconut milk instead of the cashew cream. Use the thick part only.