Vegan Cranberry Custard Tart

People won't believe it's Vegan!

Inspired by: holycowvegan


  • 13 oz cranberries (rinsed)

  • 1 ½ cup sugar

  • ½ cup maple syrup

  • 1 cup raw cashews

  • 1 ½ tsp pure vanilla extract

  • 2 tbsp tapioca starch

  • ½ cup almond milk (or any non dairy milk)

For the pie crust:

  • 2 cups unbleached all purpose flour

  • 2 tbsp sugar

  • ½ tsp salt

  • 7 tbsp vegan butter (cut into small cubes, keep the butter very cold until you use it)

  • Ice cold water


Make the pie crust:

  • Put 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, mixing with a fork, until the dough holds together. You don't want to get your dough too wet, so be careful.

  • 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:

  • Put 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 for another 10 to 15 minutes.

  • Blend the cashews with ¾ 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 non dairy 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 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.

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