It was my lovely Dad's birthday this past weekend and so I attempted to make him one of his favourite desserts: Egg custard tart, only this one is completely vegan!
Now, granted, it doesn't look like the most delicious of desserts (which is one of the reasons why I topped with chopped banana to kind of disguise custard part) and I was a little dubious whether it would even set. Luckily it worked well and tasted better then I imagined!
There are some changes I would make though. It was quite thick and 'cheese-cakey' in texture so I would perhaps alter my cornstarch and plant milk ratios to make it more wobbly in the future. I also might attempt to go the opposite way and make it into an actual cheesecake by doing a different, biscuit base (ginger would be lovely) and perhaps a caramel drizzle on the bananas.
This recipe makes about 6 portions.
Ingredients for the crust: 100g plain flour
50g vegan butter
2 tbsp sugar
Ingredients for the filling:
220g of coconut milk, approximately 1 tin, but use just the solid part.
100g of plantmilk
1 tbsp vanilla essence
1 tbsp vegan butter
A pinch of turmeric to add a yellow tint
A pinch of salt
A sprinkle of nutmeg and chopped banana to decorate.
To begin, add the crust ingredients to a bowl. Break up the butter with your fingers and mix the ingredients together well. Make into a dough and then roll out onto a flour covered surface to about half a cm thick.
Measure a small to medium tart tin and roll the dough into a circle about an inch bigger around all the edges. Line your tin with a baking sheet and then press the dough in to the bottom and then up around the edged so it is as flat as and neat as possible.
Place in the oven for about 10-15 minutes or until it is nice and golden and cooked throughout.
Whilst it's cooking, add all of your filling ingredients into a pan on a medium heat and mix continuously until it thickens. It should be nicely smooth and drizzle like caramel off the back of a spoon when you test it. Put to one side.
Once your crust is cooked allow it to cool and then pour in the filling. Pop in the fridge to set fully.
When ready to eat, add nutmeg all over the top of the 'custard' and then top with bananas and more nutmeg. Yum.