Malt Vanilla tart with coconut cream (Vegan friendly)

This was such a complete accident. Yesterday I was trying out a recipe for something completely different and it was just not working. The kitchen gods were not on my side and after a while I just decided to, as my mother would say, wing it.

I made a vegan malt custard with an almond and oat tart base. The coconut cream is pouring consistency. The custard sets quite nicely and has a lovely wiggle to it. You can make the tart one full day before you need it while chilling your cream over night.

What you’re going to need:


  • 100 g                     oats
  • 90 g                       almonds
  • 3 TBS                     coconut oil
  • 2 TBS                     maple syrup
  • ¼ cup                    chopped dates


  • 1 cup                     almond milk
  • 4 TBS                     cornflour
  • 1 cup                     coconut milk
  • ½ cup                    maple syrup
  • 2 tsp                      vanilla
  • 2 TBS malt syrup

Coconut cream:

  • 1 can coconut cream
  • 150 g icing sugar
  • 2 TBS cornflour (if necessary)


  • Preheat the oven to 170 degrees C.
  • In a food processor, add the almonds, oats and dates. Pulse until it resembles a course crumb.
  • Add the rest of the crust ingredients and blend until well combined.
  • Place the mix into a pie dish and use your fingers to flatten it and squish it up the sides. You want it to be even all the way around.
  • Bake in the preheated oven for about 12 minutes.
  • Take it out and leave to cool.
  • In a medium saucepan, add your almond milk, coconut milk, vanilla and syrups. Heat to a gentle simmer on a medium heat. While whisking, add your cornflour. Keep whisking over a medium heat until it starts to thicken. Do this for about 8 minutes until your custard is a thick pudding consistency. Don’t worry if it’s not too thick because it will get even thicker while cooling.
  • Leave it to cool for a minute or two then pour it into your cooled tart base.
  • Leave in the fridge until set nicely.
  • For the cream, I would recommend chilling the coconut cream overnight. It is easier to get some volume this way. Some people say you should separate the solid cream from the water underneath but I didn’t want to waste it so I just used it all. This makes it the looser cream that you see in the picture.
  • So with a hand held electric whisk or kitchen aid beat the coconut cream for 6-8 minutes, then add the sugar and whisk again for another 5 or so minutes until it thickens. If it is just not thickening for you, add the cornflour and keep whisking. This is a kinda cheat way to thicken the cream.
  • Serve chilled and on an empty stomach!

Thanks for reading and as always, if you try it out message me and let me know what improvements you made or tag me in your creation on Instagram @ninarlasvegas.

Vegan malt vanilla custard tart



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