Custard and Raspberry Tart
Topped with fresh seasonal raspberries, this creamy custard tart is our vegan version of the classic dessert favourite.
Ingredients
- For the pastry
- 155 g plain flour
- 75 g vegan or plant-based butter
- 35 g caster sugar
- 1 tbsp cold water
- For the custard
- 360 g silken tofu
- 310 mL plant based milk
- 55 g cornflour
- 65 g caster sugar
- 2 tbsp vegan or plant-based butter
- 1 tbsp vanilla extract
- Pinch of turmeric
- To serve
- Fresh raspberries
- Icing sugar, to dust
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