Cranberry Custard Tart

Vegan Custard Tart

This Cranberry Custard Tart is sure to impress all your friends and family! Plus, it tastes absolutely amazing, and oh so refreshing. The tart cranberries blend perfectly with the sweet custard. It’s delightfully light and delicious! 😀

Unbelievably Easy

Now, this recipe does require quite a bit of chilling, but aside from that it’s so simple to make! The custard only requires five ingredients and is ready in just a few minutes. Once you pour it over the crust you simply bake, chill and top with coconut whipped cream! So easy, freeing up your time to spend with your friends and family.

Unforgettable Taste

You see those cranberries? They add a delicious tartness to an otherwise light and just sweet enough custard. Add the sinfully sweet macadamia nut crust and you’re tastebuds will be in Cranberry Custard Tart heaven!

Your friends and family will love it too. 😀

Quick & Easy

I recommend making the macadamia nut crust first, since you do need to chill it for 3 hours. Better yet, make it the night before! You can whip it up in mere minutes in your food processor. Once you roll it and chill once more, toss those fresh cranberries on top and get your saucepan out to whip up the custard!

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Ultimate Vegan Custard

The custard will initially be very light in the saucepan, but don’t step away from that burner! You need to stand by to continuously whisk it because it’ll thicken up quick! Once it does, remove it from the heat and pour ever so carefully over the crust. Add another 1/4 cup of cranberries on top and pop that tart in the oven!

Cool & Creamy Coconut Topping

While the tart is baking grab your hand mixer and whip up the coconut whipped cream. Remember to only whip the solids from the coconut cream can, you can toss the watery liquids or save them for another recipe. A smoothie perhaps!

Makin’ Memories

Once the tart’s crust is gloriously golden brown and baked to perfection, remove it to a wire rack to cool. Once it’s chilled spread the coconut whip on top and sprinkle the remaining fresh cranberries on top! Serve to your friends and family and enjoy. 😋

Vegan Custard Tart

We choose to make this vegan custard tart with cranberries because it’s the holiday season and we like to keep things traditional and festive. However, it you want to add other fruits you can certainly do so! I’m willing to bet this would taste just as yummy with strawberries – making it perfect as a summer dessert as well 😉

Want More Cranberry Recipes?

Click here to see our other Cranberry Tart recipe, perfect for the holidays!

5 from 1 vote

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Cranberry Custard Tart

This Cranberry Custard Tart is sure to impress all your friends and family! Plus, it tastes absolutely amazing, and oh so refreshing. The tart cranberries blend perfectly with the sweet custard. It's delightfully light and delicious!

Course Dessert

Cuisine Vegan

Servings 8 people

Author Vegan Test Kitchen

Ingredients

Custard Filling

• 3 c plant-based milk (we used almond)
• 2 c fresh cranberries
• 3/4 c cornstarch
• 2 tbsp organic vegan sugar
• seeds from 1/2 vanilla bean (or 2 tsp Madagascar Bourbon vanilla extract)
• 1/4 tsp almond extract

Coconut Whipped Cream

• 14 oz coconut milk, chilled
• 1 tsp maple syrup
• 1/2 tsp Madagascar Bourbon vanilla extract

Macadamia Nut Crust

• 1 1/2 c vegan pastry flour
• 1 c macadamia nuts, roasted & salted
• 1/3 c organic vegan sugar
• 1/4 tsp sea salt
• 1 1/4 stick vegan butter, unsalted & chilled
• 3 tbsp ice water
• 1 tbsp finely ground flaxseed
• 1/2 tsp almond extract
• 1-2 tsp ice water (as needed)

Instructions

Macadamia Nut Crust

1. Combine the flour, macadamia nuts, sugar  and sea salt in a food processor until coarse.

2. Slowly add the slices of butter, one at a time, until the mixture becomes crumbly. 

3. Add the 3 tablespoons of ice water, flaxseed and almond extract and blend until the dough is moist.

4. Add the additional ice water if the dough is too dry.

5. Remove and roll into a ball and wrap with plastic. Refrigerate for 3 hours or until very chilled. 

6. Remove from the refrigerator to a surface dusted with pasty flour. Roll to a 1/4" thickness and carefully invert onto an 11" tart pan with a removable bottom. 

7. Press and trim any excess dough from the edges. Refrigerate for 1 hour.

Custard Filling

1. Preheat the oven to 350°F and sprinkle 1 1/2 c cranberries over the chilled crust. 

2. Combine the plant-based milk, maple syrup, cornstarch, sugar and vanilla in a medium-sized saucepan over medium heat.

3. Bring to a simmer, whisking constantly. Once the mixture becomes very thick remove it to the tart pan and spread evenly over the cranberries. 

4. Top with additional 1/4 c cranberries and bake for 40-45 minutes or until the crust is golden brown. 

5. Remove from the oven and allow to cool on a wire rack. Once cool, cover and refrigerate for at least 2 hours.

6. Remove and top with Coconut Whipped Cream! 

Coconut Whipped Cream

1. Scoop the solid coconut cream from the chilled can into a mixing bowl and discard the remaining coconut water.

2. Add the maple syrup and Madagascar Bourbon vanilla extract. Beat with a hand mixer until smooth and creamy. 

3. Spread over the chilled Custard Tart. Sprinkle with additional 1/4 c raw cranberries and chill for approximately 15 minutes before serving. 

4. Cover and refrigerate any leftovers for up to 5 days. 
   

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