Sara and I went to a vegan potluck in the park. We decided to bring along a custard tart, adding to the many delicious foods available. Needless to say, it got gobbled up pretty quickly!
This is a recipe we’ve made before when we had left over cookies from Christmas. The custard filling is loosely based off the recipe from our Vegan Christmas Trifle. It uses agar agar as the setting agent.
I’m still relatively new to using agar agar in foods. I’m getting a lot better and it has been fun experimenting.
At the potluck we also met Anja from Cooking With Plants. She was actually somebody who first initiated my interest (or maybe Sara would say my obsession) with agar agar due to her vegan cheese recipe (which was one of the first things we made with agar agar).
Whilst the first time I made this custard tart it only had a bottom crust (of crushed ginger cookies), this time I made a short crust using whole wheat flour and banana using the recipe provided by Happy Herbivore. I followed this recipe baking the crust with rice as a filler for 15 minutes before letting it cool to add the custard.
The custard is fairly straightforward using just soy milk and bananas. I added some extra (low-calorie) sweetener this time for an extra sweetness that seemed lacking last time. Just as like I mentioned in my Vegan Christmas Trifle recipe, next time I’m going to opt for oat milk (but we still have a bag of left over soybeans to get through, so I’ve been making all sorts of things including yogurt based loosely off of Anja’s soy yogurt recipe replacing tofu with agar agar).
The first time I made this custard tart I made the perfect amount of custard without any leftovers. This time I added more bananas to the mixture and this resulted in left over custard that was too much for our dish. Depending on the size of your dish you may have left over and you may be able to proportionally reduce the ingredients. I used a dish that is 25 centimeters (10 inches) in diameter and 4 centimeters (1 1/2 inches) high.
Now, onto the recipe!
Try this sweet, delicious and creamy custard tart for dessert if you’re looking for a plant-based treat to impress guests. It involves minimal fuss in the kitchen. Creamy Banana Custard Tart can be prepared in less than an hour. Luckily your guests will be able to eat it just as quickly without too much guilt.
Vegan and free of added salt, sugar and oil.
Reasons to love this recipe: vegan, dessert, a treat that’s not too unhealthy
Yields one large custard tart, serves 16
- 1 crust (Happy Herbivore’s or my own)
- 4 cups soy milk (if not vanilla flavored, add 1 tbsp vanilla extract)
- 4 bananas, frozen
- 2 tsp agar agar
- ½ tsp turmeric
- 8-10 packets Splenda, sugar or other sweetener (optional)
Mix all ingredients in blender and blend until smooth. Bring to a boil in saucepan. Whisking frequently to avoid burning on the bottom.
Continue cooking on high heat, close to boiling, but careful not to let it foam and spill. Cook for 5 minutes. Then turn off heat for 2 minutes.
Pour on top of pre-made pastry/crust or into pie dish. Sprinkle with cinnamon, nutmeg and optionally cloves to taste. Cool in fridge until set.
This should keep in the fridge for a few days. Though I’m not sure exactly because it was eaten so quickly, it never made it back into the fridge.