Description
This Vegan Apple Custard Tart, inspired by the classic Tarte Normande, features a flaky vegan shortcrust pastry filled with a creamy coconut and oat milk custard, topped with thinly sliced Golden Delicious apples. Lightly glazed with apricot jam, this tart is perfect for a delightful plant-based dessert that’s both elegant and comforting.
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
- 50 g apricot jam
- 3 Golden Delicious apples
Instructions
- Make the pastry: Prepare the vegan shortcrust pastry according to your recipe and par-bake it as directed in up to part 4 of your pastry instructions. Once baked, allow it to cool to room temperature before proceeding.
- Glaze the pastry base: Warm the apricot jam gently in a saucepan until spreadable. Using a pastry brush, apply a thin layer of apricot jam over the base and sides of the cooled pastry crust. Reserve a tablespoon of jam for later glazing. Leave the oven on at 175°C (350°F) for baking.
- Prepare the custard filling: In a high-speed blender, combine oat milk, coconut cream, vegan Greek-style yogurt, granulated sugar, cornstarch, vegan butter, and vanilla extract. If you have a vanilla pod, split it and scrape the seeds into the blender as well. Blend for about 30 seconds until the mixture is smooth and evenly combined.
- Slice the apples: Core and quarter the Golden Delicious apples, then slice them very thinly, ideally using a mandolin for even slices. Arrange the apple slices in a circular pattern on top of the glazed and cooled pastry shell.
- Fill and bake the tart: Pour the blended custard mixture gently over the arranged apples, filling the tart crust to the top. Bake in the preheated oven for 30-35 minutes until the custard is set and the top is lightly golden with a slight jiggle.
- Cool and glaze the tart: Allow the tart to cool to room temperature. Then, using the reserved apricot jam, gently brush the top of the tart to create a shiny glaze. For optimal flavor and texture, chill the tart in the refrigerator for 1-2 hours before serving.
- Storage: Store any leftovers in an airtight container inside the refrigerator. Consume within 2-3 days for best quality and freshness.
Notes
- Use a mandolin slicer if possible to achieve uniformly thin apple slices.
- For a thicker, creamier custard, opt for a vegan heavy cream alternative instead of coconut cream if preferred.
- The vanilla pod is optional but enhances the depth of flavor; vanilla bean paste is a good alternative.
- Allowing the tart to chill improves the set of the custard and melds the flavors.
- This tart is best served chilled or at room temperature.
