Description
These vegan and eggless custard pastries feature a creamy dairy-free custard made with custard powder and vegan butter, nestled inside flaky puff pastry squares. Topped with fresh berries and a dusting of powdered sugar, these delightful pastries are perfect for a sweet treat or dessert, offering a plant-based twist on a classic custard tart.
Ingredients
Custard
- 1/2 cup (60g) custard powder
- 1/4 cup (50g) sugar
- 1 1/2 cups (360g) dairy-free milk
- 1/3 cup (75g) vegan block or spreadable butter (chilled)
- 2 teaspoons vanilla bean paste
- 1/8 teaspoon salt (if using unsalted butter)
Pastry & Topping
- 2 sheets frozen puff pastry (defrosted but cold)
- 1 tablespoon (20g) maple syrup (for brushing as needed)
- 1/3 cup (115g) raspberry jam or preserves (or jam of choice, optional)
- fresh berries (such as raspberries and blueberries, or fresh fruit of choice)
- powdered sugar (optional)
- dried rose petals (optional)
Instructions
- Prepare the custard mixture: In a large saucepan, whisk together custard powder and sugar until combined. Pour in half of the dairy-free milk, whisking until smooth, then add the remaining milk and mix well to ensure a lump-free mixture.
- Cook the custard: Place the saucepan over medium-high heat and constantly whisk the mixture as it heats. The mixture will thicken substantially as it cooks; continue whisking to prevent lumps and burning.
- Finish and chill the custard: Remove the custard from heat and immediately stir in chilled vegan butter, vanilla bean paste, and salt if using unsalted butter, until smooth. Allow to cool slightly, then transfer to a heat-proof container. Chill in the refrigerator for at least 2 hours or overnight for the custard to firm up.
- Prepare the puff pastry: Preheat the oven to 200°C (390°F). Line one or two baking trays with parchment paper. Lightly brush one sheet of defrosted puff pastry with maple syrup, then place the second sheet on top to sandwich them.
- Cut and score the pastry: Using a sharp knife or pastry cutter, cut the pastry into squares or rectangles. Arrange the squares on the baking trays. Gently score a smaller square inside each piece to create a border without cutting all the way through. Brush the tops with maple syrup.
- Bake the pastry: Bake in the preheated oven for 15-20 minutes or until the pastries have puffed up and turned golden brown. Remove from the oven and cool completely on wire racks.
- Cut the cooled pastry: Use a small serrated knife to carefully cut along the scored inner lines, then press down the center of each pastry square to create a distinct border for filling.
- Assemble the pastries: Remove chilled custard from the refrigerator and whisk or blend to restore its smooth, runny texture. Dollop 1-2 teaspoons of jam into the center of each pastry square and spread to fill the middle. Use a piping bag or spoon to fill each pastry center with the chilled custard.
- Garnish and serve: Top each pastry with fresh berries, dust with powdered sugar, and optionally sprinkle dried rose petals for an elegant finish. Serve and enjoy your vegan custard pastries!
Notes
- The custard mixture must be constantly whisked during cooking to avoid lumps and ensure smooth texture.
- Chilling the custard overnight enhances firmness and flavor, but minimum 2 hours is sufficient.
- You can use any vegan-friendly dairy-free milk such as almond, soy, or oat milk.
- Maple syrup helps the puff pastry layers stick together and adds subtle sweetness.
- For best results, ensure puff pastry sheets are cold when handling to maintain flakiness.
- The jam is optional; feel free to substitute with any fruit preserve or omit entirely for a custard-only pastry.
- Fresh berries add natural tartness and color contrast.
- Dried rose petals are purely decorative and can be omitted if unavailable.
