No Bake Summer Fruit and Custard Tart
Serves: 6
In this video for the custard I was using the new Eggceptionally Egg Free Egg Replacer, however this is a new product in development so it is not available yet. I have made the adjustments to the recipe below since you will have to leave it out until it is available. Sorry for the confusion.
  • For the Crust:
  • Oats 1 cup (90g)
  • Raw Almonds 1 cup (225g)
  • Salt pinch
  • Coconut Oil or Vegan Butter 6 Tablespoons (85g)
  • Vegan Sugar ¼ cup (50g)
  • For the Custard:
  • Soy Milk 3 cups (720ml)
  • Cornstarch 6 Tablespoons (42g)
  • Vegan Sugar ½ cup + 2 Tablespoons (125g)
  • Tumeric Powder ¼ teaspoon *for color
  • Vanilla Extract 2 teaspoons
  1. First prepare the crust by crushing the almonds with the sugar in a food processor until finely ground.
  2. Add the oats and process again.
  3. Add the melted coconut oil or vegan butter with the salt and process until it all comes together like wet sand.
  4. Press into your tart mold with a removable bottom then freeze while you prepare the custard.
  5. Combine all the ingredients except for the vanilla extract in a medium sauce pot over medium to high heat and bring to a boil stirring occasionally .
  6. Once it starts to bubble be sure to stir constantly to avoid burning on the bottom, and let it boil on low heat for about 30 seconds.
  7. Pour into the frozen crusts and refrigerate to cool and set.
  8. Decorate with your favorite fruits and then brush with melted apple or apricot jam to seal the fruit and keep it shiny
Recipe by Gretchen's Vegan Bakery at