Sunday, 26 June 2011

Vegan Custard Tarts

I am being brave and expanding by repertoire and making pastry for the first time, ever! And I have decided its going a lot of practice to get a really good pastry, which  means a lot more tarts - shame.

Preheat oven to 200c / GM6.

Gluten Dairy Sugar Free Short Bread Pastry

I used Orgran's All purpose pastry mix:

2 cups of unsweetened soya milk
3/4 cups of xylitol
2 tbsp arrowroot
1 tsp vanilla extract
Pinch of cinnamon

Some nutmeg
Some honey

The Method:

Follow the instruction of the packet to make the pastry - about half this mixture will make 4 tarts, I used 12cm diameter silicon moulds.

Tip: if you are trying to make pastry, invest in a rolling pin, it really helps! Might sound obvious, but I don't have one yet and using a glass just isn't the same :)

Note: I needed more water than the instructions suggest but this doesn't mean that the instructions are wrong, just that my first time of instruction reading was quiet right.

So once the pastry is rolled out place and shape into the moulds and put on a baking tray and place in them in the oven for 10 minutes.

Meanwhile, get started with the custard.

Mix 1/4 cup of soya milk with the arrowroot (in a measuring jug) and set aside.

Put the rest of the soya milk in a saucepan and bring to boil on a low-medium heat, then remove immediately.

Add the xylitol to the arrowroot mixture and mix well. Once mixed add to the heated soya milk.

Return to the heat and stir on a low heat, add the vanilla and cinnamon, stir until thick.

Take the pastry out of the oven, press down with a spoon on the pastry and then pour some honey on each of the bases before pouring the custard. Then sprinkle the nutmeg on top of the custard and place back in the oven for another 10 minutes.

Once they have been baked, remove from oven and allow them to cool and set. This can be done on a kitchen surface or in the fridge, but I would let them cool a while before placing them in the fridge.

You can make these in muffin cases to get a deeper fill of custard, but it may take longer to 


I'm pleased with my first attempt at tarts, its particularly lovely when you bite into the tart and the honey oozes out, mmmm. 

Photo to come soon...

I am looking forward to practicing making pastry, particularly puff pastry... watch this space!

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