Go Back Email Link
–+ servings
A vegan plum and custard tart topped with toasted flaked almonds on a white plate with a dark orange napkin.
Print Recipe
No ratings yet

Vegan Plum and Custard Tart

This seasonal Vegan Plum and Custard Tart is the perfect late summer dessert using ripe UK plums at their best.
Prep Time45 minutes
Cook Time1 hour
Chilling time2 hours
Total Time3 hours 45 minutes
Course: Dessert
Cuisine: British
Diet: Vegan, Vegetarian
Keyword: agar agar, caster sugar, plain flour, plums, soy milk, vanilla pod, vegan butter, vegan shortening
Servings: 8 portions
Calories: 408.5kcal

Equipment

  • Mixing bowl
  • Rolling Pin
  • Pie or tart dish
  • baking paper
  • Baking beans
  • saucepan
  • Whisk

Ingredients

For the shortcrust pastry

  • 300 g plain flour
  • 1½ tablespoon caster sugar
  • 75 g vegetable shortening e.g. Trex
  • 75 g non-dairy butter e.g. Flora
  • 100 ml water ice cold

For the custard

  • 500 ml soy milk
  • 3 tablespoon cornflour
  • 3 tablespoon caster sugar
  • 1 vanilla pod
  • ½ teaspoon agar agar powder

For the plums

  • 5 plums
  • 50 g caster sugar
  • 2 tablespoon flaked almonds toasted

Instructions

To prepare the tart crust

  • In a mixing bowl, combine the flour, caster sugar, vegetable shortening, and non-dairy butter.
  • Rub the fat and flour together until the mixture resembles breadcrumbs.
  • Gradually add cold water, mixing until a dough forms.
  • Wrap the dough in clingfilm and refrigerate for at least 2 hours.

To bake the crust

  • Preheat oven to 180C / 350F / gas mark 4.
  • Roll out chilled dough on a lightly floured surface.
  • Line the pie tin carefully and prick the base with a fork to stop it puffing up in the oven.
  • Add baking paper and baking beans.
  • Bake in the centre of the oven for 25–30 minutes until golden.

To roast the plums

  • Slice plums into halves, removing stones.
  • Place on a lined baking tray and sprinkle with the caster sugar.
  • Cover and bake for 25–30 minutes while the pastry is also cooking.
  • Cool completely and reserve the syrup.

To make the custard

  • Once the pastry case and plums have cooled, heat the soy milk with vanilla pod and seeds.
  • In a bowl, mix cornflour and sugar.
  • Gradually add the warm milk to the mixture, stirring to avoid lumps.
  • Return to the pan and heat gently.
  • Dissolve agar agar powder in water and add to the custard.
  • Stir continuously until thick and bubbling.

To assemble the tart

  • Arrange roasted plums in the tart shell and pour the custard over the fruit before sprinkling over the toasted almond flakes.
  • Chill in the fridge until set.

Nutrition

Calories: 408.5kcal | Carbohydrates: 50.84g | Protein: 6.55g | Fat: 20.01g | Saturated Fat: 4.06g | Polyunsaturated Fat: 6.14g | Monounsaturated Fat: 8.64g | Trans Fat: 2.63g | Sodium: 94.53mg | Potassium: 212.9mg | Fiber: 2.18g | Sugar: 17.75g | Vitamin A: 387.35IU | Vitamin C: 8.41mg | Calcium: 102.92mg | Iron: 2.24mg