Lactose-free french custard tart

Name: Lactose-free french custard tart
Prep time: 30 min
Cook time: 40 min
Total time: 5 h 10 min
Yield: 8
Cuisine: En
Ingredients: 1 puff pastry (without butter); 2.5 cups soy milk (or another plant-based milk such as oat milk); 3/4 cup soy cream (or another vegetable cream with a minimum fat content of 15%); 3 eggs; 1/2 cup sugar; 1/2 cup cornstarch; 1 vanilla pod (or 1 teaspoon vanilla extract)

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Dessert

Very Easy

5 h 10 m

292 Kcal

An authentic custard tart recipe made without lactose, offering a creamy dessert alternative for those who wish to avoid dairy products. With its melt-in-the-mouth texture and vanilla flavor, this tart is every bit as delicious as the original.

Ingredients

1 puff pastry (without butter)
2.5 cups soy milk (or another plant-based milk such as oat milk)
3/4 cup soy cream (or another vegetable cream with a minimum fat content of 15%)
3 eggs
1/2 cup sugar
1/2 cup cornstarch
1 vanilla pod (or 1 teaspoon vanilla extract)

Materials

Mould
Saucepan
Whisk
Baking paper

Preparation

Preparation30 min

Waiting time4 hours

Cook time40 min

Line the bottom of the pan with baking paper and grease the edges.
Cut a circle from the puff pastry to fit the mould and place it in the bottom.
Cut 1.5-inch-wide strips from the remaining puff pastry and place them around the sides of the mould, overlapping the strips by 0.4 inches where they join.
Place the pastry-lined mould in the freezer.
Crack 3 eggs into a mixing bowl.
Add the sugar and stir.
Add the cornstarch and mix well.
Add the milk, heated in a large saucepan with the vanilla bean seeds (or vanilla extract), to the mixing bowl and stir.
Return the contents of the pastry bowl to the saucepan and heat over medium heat, stirring constantly until the mixture thickens, then remove from the heat.
Pour the plant-based cream into the thickened mixture and stir until smooth.
Turn the oven on to 350°F/180°C. Remove the mold from the freezer and pour the cream into the mold, smoothing it out to an even height.
Bake at 350°F/180°C for 40 minutes.
Remove from the oven and leave to cool, then chill for at least 4 hours or even overnight before serving.

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FAQ ❓

How can you achieve a perfectly smooth, creamy texture for a lactose-free custard tart?

For a creamy texture, it is essential to heat the mixture of plant-based milk, eggs, sugar, and cornstarch thoroughly, stirring constantly until it thickens. Then stir in the plant-based cream until the mixture is completely smooth.

Can you use plant-based milks other than soy milk in this recipe?

Yes, you can replace the soy milk with oat milk or any other plant-based milk, making sure it has a neutral flavor so it doesn't alter the tart's vanilla flavor.

Why is it recommended to freeze the pastry-lined mould before adding the custard?

Freezing the pastry-lined mould helps set the puff pastry, preventing it from shrinking or becoming misshapen during baking. This helps ensure a neat tart with a crisp crust.

How can you adapt the recipe for a different-sized mould?

For a larger or smaller mould, adjust the ingredient quantities proportionally and keep an eye on the baking time, which may vary depending on the thickness of the tart.

What are the nutritional benefits of this lactose-free custard tart?

This tart is easier to digest for people with lactose intolerance and uses plant-based ingredients, which may reduce saturated fat while retaining a rich, creamy flavor.