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Vegan Cranberry Custard Tart
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5 from 5 votes

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.
Prep Time10 mins
Cook Time1 hr
Course: Dessert, Pie
Cuisine: American, Can be Gluten-Free, Can be nut-free, Soy-free, Vegan
Servings: 8
Calories: 346kcal


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


For the pie crust:


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