Custard tarts (v)

An egg and dairy free version of the classic original!
Makes 6 small tarts.

Food processor recommended for processing the dough.

Author: Bite-Sized Thoughts, adapted from a non-vegan recipe on

Original post (with pictures) here.

For the pastry-

145g (1 metric cup) plain flour
45g (1/4 metric cup) icing sugar
80g non-dairy margarine
1/2 tsp vanilla

For the filling
Egg replacer to the equivalent of 2 eggs (I used the Orgran brand)
3 tbsp custard powder
3/4 tsp vanilla
30g (1/8 metric cup) caster sugar
185ml (3/4 metric cup) unsweeted almond milk, or milk of choice
Nutmeg, for sprinkling

1. If you have a food processor, use it to process all pastry ingredients into dough. The mixture will start to clump together when ready.
   If you don't have a food processor, use your fingers to rub the margarine through the flour and sugar mix and then knead together until a dough forms.
2. Roll the dough into a ball and wrap in plastic wrap. Chill in the fridge for 30 minutes, or freezer for 10 minutes.
3. When the dough is chilled, preheat your oven to 180'C and spray 6 small tart tins with cooking spray. Alternatively, use muffin tins (as I did) if you don't have individual tart tins available.
4. Divide the dough into 6 equal balls and roll each to 3mm thick. Place into your prepared tins.
5. Prick the bottom of the dough and line with baking paper and pie weights, or rice (it won't be the end of the world if you don't line and fill them though). Bake for 10 minutes, then remove the lining/weights and bake for a further 5 minutes.
6. Remove the tarts from the oven and allow to cool. Reduce the oven temperature to 140'C.
7. To make the filling, whisk together all ingredients except the nutmeg. Whisk well to ensure no lumps remain. Divide the filling between the tart cases and sprinkle with nutmeg. Don't worry if some of the filling overflows - it will firm up and also reduce slightly with cooking.
8. Bake the tarts for 35 mins or until the custard filling has set.

Can be served warm or chilled. Will keep in the fridge, sealed / covered, for at least 3 days.