Vegan Chocolate Custard Tart

For Tart:

Step 1

Mix all the ingredients thoroughly until the dough is formed.

Step 2

Rest in the refrigerator for 30 minutes.

Step 3

Press into tart pan.

Step 4

Bake at 180ºC for 25 minutes.

For Custard:

Step 1

Add 150 g almond milk, sugar and vanilla in saucepan and bring it into boil in the meantime mix 100 g almond milk with tapioca starch.

Step 2

When the ingredients start to boil, stir in the tapioca starch and cook until thickens.

Step 3

Remove from heat, add the butter and mix well. Add the dark chocolate at the end and mix well.

Baking Tip: Use pie weights for baking to prevent the sides of the tart from collapsing during baking. Examples of pie weights are: baking bean beads, raw rice etc.

Vegan Tart:

• 160 g BakeUpp mix Cookies & Tart

• 80 g Butter

  
  

Vegan Chocolate Custard:

• 250 g almond milk

• 50 g sugar

• 20 g tapioca starch

• 60 g plant based butter

• Fresh vanilla or aroma

• 30gr dark chocolate