• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Browse Recipes
    • Latest
    • By Category
  • Indian Vegan Recipes
  • SUBSCRIBE
Holy Cow Vegan
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Latest recipes
  • Browse by category
  • Indian Vegan Recipes
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ร—

    Home > Vegan Dessert Recipes > Vegan Pie Recipes

    Vegan Cranberry Custard Tart

    Posted: Nov 27, 2019 ยท Updated: Aug 17, 2021

    Jump to Recipe

    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.

    Vegan Cranberry Custard Tart

    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!

    Close up shot of a slice of vegan cranberry custard tart with a dollop of whipped cream and a lace napkin

    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 got 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.

    I have included instructions for a homemade pie crust, but if you want to use a storebought 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 this 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.

    I'm going to leave you now with the recipe because, guys, it's the morning before Thanksgiving, and who has the time to stand around and chat? I hope you are already in your kitchen baking up all sorts of goodies for the table tomorrow. A very happy Thanksgiving to all.

    A partial shot of a vegan cranberry custard tart with whipped cream

    Looking for 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

    Front shot of a slice of pink cranberry custard tart with whipped cream on a white plate
    Vegan Cranberry Custard Tart

    Vegan Cranberry Custard Tart

    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.
    5 from 6 votes
    Print Recipe Review Recipe
    Course: Dessert, Pie
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Vegan Cranberry Custard Tart
    Prep Time: 10 mins
    Cook Time: 1 hr
    Total Time: 1 hr 10 mins
    Servings: 8
    Calories: 346kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Equipment

    • 10-inch tart pan or a pie plate
    • Saucepan
    • Bowls

    Ingredients 
    US Customary - Metric

    • 12 oz cranberries (rinsed)
    • 1 cup sugar
    • ยผ cup maple syrup
    • ยฝ cup raw cashews
    • 1 teaspoon pure vanilla extract
    • 1 tablespoon tapioca starch
    • ยผ cup almond milk (or any nondairy milk)

    For the pie crust:

    • 1 ยฝ cups unbleached all purpose flour
    • 1 tablespoon sugar
    • ยผ teaspoon salt
    • 6 tablespoon vegan butter (cut into small cubes, keep the butter very cold until you use it)
    • Ice cold water
    Prevent your screen from going dark

    Instructions

    Make the pie crust:

    • Place the flour in a bowl with the salt, sugar and butter. Cut the butter into the flour until you have a grainy mixture with a few larger bits of butter in it.
    • Drizzle ice water slowly, a little at a time, mixing with a fork, until the dough holds together. You don't want to get your dough too wet, so be careful. It can look a little crumbly, but there should be no obvious dry flour.
    • Gather the dough into a disc and wrap it tightly in cling wrap. Place in the refrigerator until ready to use.

    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 ยฝ 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 your refrigerated 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.

    Recipe notes

    • You can make this quicker by using a storebought pie crust.
    • To make the recipe nut-free, use ยฝ cup of canned coconut milk instead of the cashew cream. Use the thick part only.
    • To make the recipe gluten-free, use a gluten-free crust, like this one in my galette recipe.ย 

    Nutrition

    Calories: 346kcal | Carbohydrates: 60g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 154mg | Potassium: 137mg | Fiber: 3g | Sugar: 35g | Vitamin A: 427IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 2mg
    Tried this recipe?Please leave a comment and recipe rating below!
    Follow Holy Cow Vegan on Instagram
    Vegan Cranberry Custard Tart
    « Classic Vegan Green Bean Casserole
    Vegan Chocolate Chip Cookies »
    • Facebook
    • Twitter
    • Yummly

    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

    Try these recipes next

    Reader Interactions

    Comments

    1. Suee33

      January 02, 2020 at 12:42 pm

      5 stars
      This pie was delicious - cranberry lovers - ate it right up!!!

      Reply
    2. Ann

      December 05, 2019 at 1:04 pm

      5 stars
      Gorgeous! Iโ€™ve been searching for something like this for quite a while. Get a grip Ann. Get a grip. Iโ€™m just imagining how wonderful this fab tart must taste. Cranberries definitely are perfect in tarts and pies.
      Vaishali, thank you a lot for sharing this with us and all of your useful recommendations. Iโ€™ve just bookmarked the page. Canโ€™t wait to give this a try. Look forward to your new awesome ideas. You are an inspiration for us all. I really appreciate it. Keep up the good work!

      Love,
      Ann

      Reply
    3. Mary

      November 29, 2019 at 6:53 pm

      Vaishali,
      Do you have a vegan whipped cream recipe?

      Reply
      • Vaishali

        November 29, 2019 at 8:32 pm

        Not yet, but soon!

        Reply
    4. Chocoviv

      November 28, 2019 at 3:25 pm

      I love dessert and sweet tarts!

      Reply

    Leave a comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

    Trending recipes

    • Vegan Picadillo Tacos
    • Vegan Zucchini Pasta
    • Chickpea Rice
    • Vegan Mushroom Stroganoff
    • Mexican Tofu with Apricots, Chipotle and Tamarind
    • Vegan Swedish Meatballs

    How to make

    • Dosa Recipe | How to Make Perfect Dosai at Home
    • Easy Mushroom Stock
    • Sambar Powder (Sambar Masala)
    • Roti recipe. How to make the softest Roti/Chapati (step by step with video)
    • Healthy Whole Wheat Vegan Puff Pastry (1/2 the fat)
    • Easy Indian Curry Paste for Restaurant-Style Dishes
    • Vegan Mayo
    • How to Make Curry Powder
    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

    Trending recipes

    • Vegan Muffaletta Casserole
    • Cheezy Vegan Mexican Black Bean Casserole
    • Vegan Indian-Spiced Tofu Casserole
    • Lentil Soup
    • Cauliflower Rice Biryani (Keto + Vegan)
    • Easy Vegetable Curry (One-pot, 30 minutes)

    How to make

    • Vegan Instant Pot Yogurt
    • Air Fryer Tofu
    • Ginger Garlic Paste for Indian Recipes | How to make and store it
    • Garam Masala Recipe
    • How to Make a Sourdough Starter (Easy Step by Step Guide)
    • How to make sauerkraut
    • Gluten Free Sourdough Starter
    • Homemade Biryani Masala Spice Mix

    Footer


    ABOUT HOLYCOWVEGAN

    All Recipes
    Recipe Videos
    About Vaishali
    Privacy Policy

    VEGAN INDIAN RECIPES

    Vegan Dal or Dahl Recipes
    Vegan Curry Recipes
    Indian Vegan Desserts

    VEGAN BAKING RECIPES

    Vegan Bread Recipes
    Vegan Sourdough Recipes
    Vegan Cake Recipes
    Vegan Pie Recipes
    Vegan Cookie Recipes


    As an Amazon associate I earn from qualifying purchases. Please read my full disclosure here.

    ยฉ 2022 Holy Cow Vegan