Vegan Summer Berry Custard Tart

Vegan Summer Berry Custard Tart
Serves: 4
Author: Radhi Devlukia (@veggieveganveda)



1 cup oat flour
1 cup almond flour (or a mix of ½ cup almond ½ cup pecan flour)
3 tbsp coconut sugar
1 flax egg (1 tbsp flax meal, 3 tbsp water)
3 tbsp coconut oil room temperature
¼ tsp sea salt


1 ½ cups non dairy milk (soya, almond, cashew)
5 tbsp light agave (or any other liquid sweetener)
1 ½ tbsp agar agar
⅛ tsp sea salt
2 ½ tbsp vegan custard powder *
1 tsp vanilla extract


4 mini loose base tart tins (OR one large tart tin)
Mixing bowl
Small pan


For the Base

  • Mix together flax meal and water for the flax egg, leave aside
  • In a bowl mix the oat flour almond flour coconut sugar and sea salt
  • Add coconut oil and flax egg and combine into a dough
  • Separate the dough into 4 equal parts and press into tart cases
  • Pierce the base with a fork
  • Place into freezer while the oven preheats
  • Preheat oven to 175 degrees C (350 F)
  • Bake for 15-20 minutes until light brown in colour *
  • Remove from the oven and allow to cool before placing filling inside

For the Filling

  • In a small pan, pour milk and cook on low heat
  • Sieve the cornstarch/custard powder turmeric and salt into a small bowl
  • Add 3 tbsp of the warmed milk and the agar agar flakes;
  • mix into a smooth paste
  • Add the sweetener, vanilla extract and paste into the warmed milk and whisk
  • continuously on medium heat till it starts to simmer (approx 10 mins)
  • Allow to cool slightly before pouring equal amounts into the tart pastry
  • Place in the fridge for a minimum of 1 hour
  • Top with berries and nuts of choice, sprinkle a little love
  • Enjoy!

*The base may feel soft while warm but will become firm and crispy once cooled.