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.
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 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 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.
- 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.
- To make the recipe gluten-free, use a gluten-free crust, like this one in my galette recipe.
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