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Vegan Raspberry Custard Tart – Valentine’s Day Recipe

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4.1 from 15 reviews

Indulge in this delightful Vegan Raspberry Custard Tart, perfect for Valentine’s Day or any special occasion. This creamy, plant-based custard combined with a homemade raspberry jam and nestled in a crisp graham cracker crust offers a luscious and elegant dessert that’s both dairy-free and egg-free.

Ingredients

Raspberry Jam

  • 1 tablespoon coconut oil
  • 1 1/2 cup fresh raspberries
  • 1/4 teaspoon salt
  • 1/2 cup white sugar
  • 1/8 cup white wine
  • 1/2 teaspoon balsamic vinegar (optional)
  • 1 sage leaf or a pinch of dried rosemary (optional)

Custard

  • 2 cups dairy-free milk (soy milk recommended), divided
  • 1/2 cup coconut cream
  • 1/3 cup white sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon egg replacer (such as Bob’s Red Mill)
  • 2 tablespoons vanilla extract
  • Dash of allspice
  • Dash of cardamom
  • Dash of ground cloves
  • Oil from a lemon rind (optional)

Other

  • Keebler Mini Graham Cracker Crusts

Instructions

  1. Make Raspberry Jam: Heat a small pan over medium-low heat and melt the coconut oil.
  2. Add Ingredients for Jam: Stir in fresh raspberries, salt, and white sugar.
  3. Cook and Mash Raspberries: Stir consistently for 3-5 minutes while mashing the raspberries to break them down completely.
  4. Increase Heat & Add Flavorings: Turn heat to high, add white wine, optional balsamic vinegar, and sage or rosemary.
  5. Simmer and Thicken Jam: Once boiling, reduce heat to medium-low and stir every few minutes for about 15 minutes until it thickens to jam consistency.
  6. Set Jam Aside: Pour the jam into a bowl and set aside to cool.
  7. Heat Milk for Custard: Warm 1 cup of the soy milk over medium-low heat in a large pan.
  8. Mix Custard Ingredients: In a bowl, whisk together remaining soy milk, coconut cream, sugar, cornstarch, egg replacer, vanilla, allspice, cardamom, and cloves.
  9. Combine and Heat Custard: When milk starts to simmer, pour the custard mixture into the pan and stir constantly for 5-10 minutes until thickened — it should coat the back of a spoon.
  10. Cool Custard: Remove pan from heat and cool for 10 minutes.
  11. Incorporate Raspberry Jam: Fold raspberry jam into the custard gradually to achieve desired taste and color.
  12. Fill Tart Crusts: Spoon the custard-raspberry mixture into Keebler Mini Graham Cracker Crusts.
  13. Chill Tarts: Place tarts on a deep baking sheet, cover with plastic wrap, and chill in the freezer for 1-2 hours or refrigerate overnight.
  14. Serve: Remove from fridge or freezer and enjoy your festive vegan raspberry custard tarts!

Notes

  • Balsamic vinegar and herbs like sage or rosemary are optional but add depth to the raspberry jam flavor.
  • Use soy milk for best custard thickness and texture due to its protein content.
  • Lemon rind oil imparts a subtle citrus aroma; it’s optional but recommended for added complexity.
  • Chilling the tarts helps the custard set properly and enhances the flavors.
  • For a gluten-free version, substitute graham cracker crusts with gluten-free crusts.

Find it online: https://marthatasty.com/vegan-raspberry-custard-tart-valentines-day-recipe/