Description
This Vegan Apple Custard Tart, inspired by the classic Tarte Normande, features a tender vegan shortcrust pastry filled with creamy coconut and oat milk custard topped with thinly sliced Golden Delicious apples. Glazed with apricot jam for a glossy finish, it’s a delightful dairy-free dessert perfect for gatherings or an elegant treat.
Ingredients
Scale
Pastry
- 1 batch vegan shortcrust pastry
Filling
- 180 ml oat milk
- 200 g coconut cream (or vegan heavy cream)
- 125 g vegan Greek-style yogurt (or thick coconut yogurt)
- 100 g granulated sugar
- 40 g cornstarch
- 2 tablespoons vegan butter (block-style)
- 1 tablespoon vanilla extract (or vanilla bean paste)
- 1 vanilla pod (optional, but recommended)
Topping and Glaze
- 3 Golden Delicious apples
- 50 g apricot jam
Instructions
- Make the pastry: Prepare a batch of vegan shortcrust pastry according to your favorite recipe. Par-bake the crust as per the instructions given in step 4 of the original recipe, then allow it to cool completely at room temperature.
- Glaze the crust: Gently heat the apricot jam in a small saucepan until it becomes spreadable. Using a pastry brush, coat the base and sides of the cooled pastry crust with the jam, reserving about a tablespoon for glazing the tart after baking. Let the pastry cool while you preheat the oven to 175°C (350°F).
- Make the custard filling: In a high-speed blender, combine the oat milk, coconut cream, vegan yogurt, granulated sugar, cornstarch, vegan butter, and vanilla extract. If using a vanilla pod, scrape the seeds into the blender as well. Blend for about 30 seconds until the mixture is smooth and well incorporated.
- Prepare the apples: Quarter and core the Golden Delicious apples. Using a sharp knife or mandolin, slice the apples very thinly for even layering. Arrange the apple slices in a circular pattern over the cooled pastry crust.
- Fill and bake: Pour the custard mixture evenly over the arranged apples, filling up to the top edge of the tart crust. Bake in the preheated oven for 30-35 minutes until the custard is set with a light golden color and a slight jiggle in the center.
- Cool and glaze the tart: Remove the tart from the oven and allow it to cool to room temperature. Once cooled, gently brush the reserved apricot jam over the top of the tart to add shine and extra flavor. For optimal texture and flavor, chill the tart in the refrigerator for 1-2 hours before serving.
- Storage: Store the tart in an airtight container in the refrigerator. Consume within 2-3 days for best taste and freshness.
Notes
- Using a mandolin slicer for the apples ensures evenly thin slices, which helps in even cooking and presentation.
- You can substitute coconut cream with any vegan heavy cream alternative if preferred for a lighter texture.
- Ensure the custard mixture is thoroughly blended to prevent lumps and achieve a smooth texture.
- Letting the tart chill before serving enhances the custard’s set and flavor melding.
- Consume the tart within 2-3 days as it contains fresh ingredients and no preservatives.
