🍰😍 Vegan Custard Cake! 📸 by @vegaliciously
7 dl coconut milk
2 dl almond milk
160 g sugar
70 g corn starch
a pinch of turmeric powder
a pinch of salt
1/2 tsp vanilla powder
Lemon zest of one lemon
400 g flour
160 g brown sugar
a pinch of salt
2 tsp baking powder
1.5 dl coconut oil
1 dl water
a handful of almond flakes
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Add milk, sugar, cornstarch, turmeric, salt, vanilla powder and lemon zest to a food processor or blender and process for a few seconds.
Put the mixture in a saucepan and simmer over low heat while stirring constantly .
When the cream gets thicker and glossy, pour into a glass bowl and allow to cool completely.
Put flour, sugar, salt and baking powder in a bowl.
Add in oil and water and knead briefly with your hands until the dough is smooth.
Form the dough into a ball, wrap in cling film and refrigerate for 1 hour.
Roll out, fill, bake
Preheat the oven to 170 degrees.
Lay a Ø 23cm tart tin with baking paper.
Remove the shortcrust pastry from the refrigerator and divide it into 2 pieces, in the ratio 1/3 – 2/3.
Roll out the larger piece on a flour-dusted surface into a 3mm thick circle big enough to line the bottom and sides of the tart tin.
Put the custard cream on the dough and smooth it out.
Roll out the remaining pastry and place over the custard cream. Press the edge slightly.
Using a sharp knife trim off excess pastry.
Sprinkle almond flakes or pine nuts over the cake.
Bake the tart in the middle of the oven for 45-50min.
Let it cool completely before serving.