Dairy Free Custard Tarts

Surprisingly dairy free & almost suspiciously like the real thing!

Prep time: 10 minutes
Cook time: 15 minutes
Yield: 12 tarts


  • 2 sheets Pampus short crust pastry or gluten-free pastry
  • 1/2 cup caster sugar
  • 1/2 cup plain flour
  • 1/8 teaspoon salt
  • 2 cups almond milk
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • Strawberries & nutmeg to serve


  1. Preheat the oven 180 degrees celsius.
  2. Defrost the 2 sheets of pastry then cut into circles to fit a muffin pan. Grease pan then make sure the circles are higher than the normal edge as the pastry shrinks whist cooking.
  3. Prick the bottom of the tart shells with a fork. Bake 12 to 15 minutes until golden. Set on a wire rack to cool.
  4. Meanwhile, in a medium saucepan, mix the sugar, flour, and salt. Whisk in the almond milk until smooth (make sure the whisk reaches the corners of the pan.)
  5. Bring to a gentle boil over medium heat, & whisking constantly, boil for four to fiveĀ minutes until the mixture thickens. Remove the pan from the heat.
  6. In a small bowl, whisk the egg yolks. Gradually whisk in about one cup of the milk mixture.
  7. Pour the egg yolk mixture into the saucepan & the vanilla, whisk constantly, simmer for 1-2 minutes until slightly thicker. Remove the pan from the heat.
  8. Once thickened share the custard between the tart cases, sprinkle with nutmeg & top with fresh strawberries. Refrigerate 45 minutes then serve.


This recipe could easily be made gluten-free by swapping the flour & pasty for a gluten-free alternative.


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