Vegan Puff Pastry Milk Tart
This Vegan Puff Pastry Milk Tart is the perfect dairy-free dessert for your picnics, family gatherings, and more. It's creamy and irresistibly delicious.
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Servings: 6 Pieces
Ingredients
- 1 sheet of puff pastry - (check the ingredients to make sure it's both egg- and dairy-free)
- 14 oz coconut cream - (14oz = 400mL)
- 1/2 cup vegan cream cheese - SEE NOTES BELOW (or cashew butter or 1 cup cashews soaked in hot water for at least an hour, then drained)
- 1/2 cup corn starch
- 1/2 cups golden syrup - (or brown sugar)
- 1 tsp vanilla extract
- 1 pinch of salt
- 1 tbsp cinnamon sugar
Instructions
- Preheat the oven to 350ºF/180ºC.
- Add the coconut cream, cream cheese, cornstarch, syrup (sugar), vanilla, and salt into a blender and blend until smooth.
- Pour into a pot and bring to a simmer until it starts to thicken, whisking now and again.
- Roll out the puff pastry and line the base of a pan with parchment paper, cut out the puff pastry according to the size of the tart tin (I used an 8 inch/20 cm one), line the pan with the puff pastry, and let it hang over slightly.
- Pour in the milk tart filling and bake in the preheated oven for 30-35 minutes. Bake until golden. Once baked, remove to cool.
- Once cooled, sprinkle on cinnamon sugar and serve. Keep chilled for ultimate freshness.
Notes
- Make sure you use a vegan cream cheese that is either soy- or nut-based. Some dairy-free cream cheeses that are oil based (mostly coconut oil based), don't preserve their texture while baking, which might not result in the desired recipe outcome.
Tried this recipe?Let us know how it was!