Strawberry & Tonka Bean Jam Vegan Custard Tarts

Rating: Hard


For the pastry cases 

  • Plain Flour x 300g 
  • Granulated Sugar x 2 tablespoons 
  • Salt x 1/2 teaspoon 
  • Vegan Butter x 15g
  • Water (ice cold) x 3 tablespoons 

For the shortbread

  • Vegan Butter x 200g 
  • Vanilla Paste x 1 teaspoon 
  • Caster Sugar x 100g 
  • Plain Flour x 300g 

For the filling 

  • Vegan Custard x 200g
  • Agar Agar x 1 Sachet (15g)
  • Strawberries 
  • Blueberries 
  • Icing Sugar (for dusting) 
  • Strawberry & Tonka Bean Jam 


    For the pastry cases:

    Preheat the oven to 200C. Using a standing mixer, pulse flour, salt and butter until crumbly and fine.

    Into a cold bowl add sugar and give a quick stir. Using your hands make a well in the middle and pour in cold water and oil. Then make a twisting motion and blend flour and liquid together until it starts to stick together between your fingers. Tip the dough onto a floured surface and quickly knead together until it's smooth. Place into a lightly oiled bowl and leave in fridge overnight. Roll out your pastry and line your tart tins before putting them back into the fridge to chill for another 30 mins.  Remove from the fridge and blind bake in the oven at 200C for 20 minutes until golden brown.


    For the shortbread:

    Preheat the oven to 160C and line a baking tray with parchment paper. Cream the butter, vanilla and sugar together. Stir in the flour and mix into a dough. Wrap in cling film and chill in the fridge for at least 30 minutes to firm. Once the dough is chilled, roll out to approximately 1/2 cm thickness. Place on a baking sheet lined tray, sprinkle with a little extra sugar and bake for 10 -15 minutes until golden brown at the edges.


    For the Filling:

    Whisk the vegan custard and add 1 sachet (15g) of Agar Agar and leave to set in the fridge for at least 1 hour.

    Fill the pre baked tart shells with the custard filling. Spoon on the Strawberry & Tonka Bean Jam and decorate with strawberries and blueberries. Finally break up the shortbread and place on top and dust with icing sugar.

    Recipe & Styling: @RobtheSnack
    Photography: @ManonHouston