This easy no-bake Vanilla Custard Tart with strawberries and cream is a simple Vegan Pudding Pie that is wonderfully creamy and totally delicious! The perfect dessert recipe for any occasion!
Vegan Vanilla Custard Tart
Honestly, I am not lying when I tell you that you will most definitely become addicted to this Vanilla Custard Tart with cookie crust and creamy vanilla pudding filling! I mean, is there anything better than enjoying homemade creamy pudding with cookies at the same time?! I don’t think so! And the best thing about this recipe is that the pie comes together with basically just 2 ingredients – pudding and cookies! 😀
When I was a child my grandma made me a creamy dreamy pudding almost every day because it has always been my all-time favorite dessert! Anyway, I don’t like a custard that is too firm, I prefer a silky smooth and fluffy one. Especially, Vanilla custard is my favorite flavor but for this vegan pudding pie recipe, you can use any flavor you choose!
Easy Vanilla Pudding Pie
You can make the simple no-bake cookie pie crust and vanilla pudding ahead of time in a matter of minutes! It’s really not that hard, in fact super easy! And as you may know, I love keeping it simple, that’s why I love any cake recipe that’s made with a simple cookie crumb crust. Actually, cookies not only make a great pie crust for tarts and pies but also for my new york cheesecake and chocolate cheesecake. Anyway, I don’t want to talk too much so let’s get right to the first step of the recipe!
Which cookies?
To make the simple no-bake cookie crust for this custard tart, you only need 2 ingredients: vegan cookies and vegan butter. I used vegan butter cookies but you can basically use any cookies you want! Also, Oreo cookies are a great choice since they’re easily available. Click here for the Oreo cookie crust recipe.
How to make cookie pie crust
All you need to do is turn the cookie into fine crumbs. Some people prefer putting the cookies in a freezer bag and using a rolling pin or other tools to crumble them. But I prefer using my blender for simplicity and for perfectly fine crumbs. Once your cookie crumbs are ready, just mix them with melted butter. Be sure to mix everything getting all the crumbs well coated.
How to make perfect tart shell
After you’ve mixed your cookie crust for your vegan tart, put it into the pan. Since there’s enough butter in the cookie crumb mixture, it’s not necessary to grease the pan. To create the perfect tart shell I prefer forming the edges first and finishing with the bottom. There are many kitchen utensils you could use for pressing the cookie crust into your tart pan, such as spoons, jars, cups or a spatula. Anyway, all you really need is your own fingers, but I like to use the spatula for mixing the cookie mixture. And after creating the tart shell I use a spoon to run along the base to make sure it’s even. Anyway, just find out which method works best for you!
How to make Vegan Vanilla Custard
As you can see in the recipe box below that after the custard is cooked, I pour it into a bowl and refrigerate for 1 to 2 hours or until well chilled. So I recommend cooking it ahead of time. Actually, this step is very important or the whipped non-dairy cream will melt when folding into the pudding. Anyway, if you want a firmer consistency you could also cook more custard and just skip that step. Simply pour it directly into the tart shell after cooking, and refrigerate for about 3 hours to set. And not forget to mention that you please make sure to cover the custard with cling wrap to prevent it from forming a skin.
This Vanilla Custard Tart is
- Vegan
- Dairy-free
- Easy to make
- Can be made Gluten-free
- Crispy
- Creamy
- With vanilla flavor
- Fruity
- Topped with strawberries
- So delicious!
- The perfect dessert for anytime!
How to store Custard Pie? Can I freeze this?
This Vegan Vanilla Custard Tart needs to be stored in the refrigerator where it will keep for up to 2 days. You can freeze the prepared tart shell without filling for up to 1 month. Just be sure to wrap it tightly in foil. I don’t recommend freezing the Vanilla Pudding because this may alter the consistency and taste.
Can I make this Tart in advance?
As mentioned before, this is a perfect make-ahead dessert. I usually prepare the cookie pie crust and the vanilla pudding the day before so that I know it has plenty of time to chill and firm up.
Toppings for Vanilla Custard Tart
You can serve this easy no-bake tart with any fruits you like! My favorites are strawberries, cherries, blueberries, and blackberries but any summer fruit will do! You could also make a glazed strawberry topping or a fruity raspberry strawberry sauce if you prefer! Also, whipped coconut cream makes a delicious light and fluffy topping.
More simple dessert recipes to try
- Strawberry Ice Cream Pie
- Summer Fruit Cream Tart
- No-Bake Blackberry Mousse Tart
- Strawberry Coconut Cream Tart
- Vegan Chocolate Mousse
- Chocolate Tarts with Avocado Chocolate Pudding
If you try this easy No-Bake Vegan Vanilla Custard Tart Recipe or maybe another of my Vegan Cake Recipes, please leave me a comment below sharing how it goes! And if you take a picture of your recreation and share it on Instagram, please don’t forget to tag me @biancazapatka and also use the hashtag #biancazapatka to make sure I don’t miss your post!
Vanilla Custard Tart
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
Cookie Pie Crust
- 8,8 oz vegan butter cookies 250, or other (gluten-free) cookies
- 1/2 cup + 1 tbsp vegan butter 130g, melted
Vanilla Cream Pudding
- 2 cups + 5 tbsp non-dairy milk 500ml
- 5 tbsp cornstarch 37g
- 1 tsp vanilla extract
- 3-4 tbsp sweetener of choice or more to taste
- 1/2 cup non-dairy whipping cream 120ml or coconut cream*
- 1/2 sachet cream stabilizer optional
Toppings (of choice)
- strawberries
- red currants
- shredded coconut flakes
Instructions
Cookie Pie Crust
- Add cookies into a blender and crush until finely ground. (Alternatively, put the cookies into a freezer bag and crush them using a rolling pin).
- Transfer ground crumbs into a medium bowl, add melted vegan butter and mix until crumbs are evenly moistened.
- Press the mixture onto the bottom and up the sides of a 9 or 9,5-inch (23/24cm) tart pan (or a similar pan with removable bottom). Place in the freezer (or fridge) for at least 15 minutes to firm up.
Vanilla Cream Pudding
- Reserve 5 tbsp of the non-dairy milk. Mix in the cornstarch, vanilla extract, and sweetener.
- Add remaining non-dairy milk into a pot and bring to a boil. Whisk in the cornstarch mixture and bring to a boil again while stirring constantly. (Taste and adjust sweetness and vanilla flavor if needed).
- Remove from heat and let cool slightly, stirring occasionally. Fill into a bowl, cover tightly with foil (to avoid the pudding from getting a skin). Let cool to room temperature, then refrigerate until completely chilled.
- When the pudding is well chilled, remove from the fridge and take off the foil. Blend until creamy.
- In another mixing bowl, whip up the chilled non-dairy whipping cream with an electric hand mixer, until stiff peaks form (optionally, add 1/2 sachet of cream stabilizer). Then, gently fold the whipped cream into the pudding. Stir just until smooth and creamy Fill the pudding cream into the prepared tart shell, smoothing out evenly. Refrigerate until ready to serve.
- To serve, remove the pie by gently pressing against the removable bottom of your pan. Decorate your tart with fresh strawberries, red currants and shredded coconut flakes or other fruits and toppings you like.
- Serve chilled and enjoy!
Notes
- If you want a crisper and less soft crust, you can bake the cookie crust in a 350°F (175°C) preheated oven for about 5-8 minutes, then let cool completely before adding the pudding cream or it will melt.
- If you can’t find any non-dairy whipping cream or pure coconut cream in a store, you can make your own coconut cream by chilling 1 can full-fat coconut milk overnight, then scrape the solid cream off the top, discarding the liquid.
- If you want the pudding firmer, you can use more cornstarch. Optionally, you could also omit the whipped cream and immediately pour the cooked custard in your tart shell. In this case, I recommend using 750ml of non-dairy milk + 8,5-9 tbsp (60g) cornstarch, but take note that it will not get so creamy.
- Please read my blogpost for additional information about this recipe.
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I made this for my dad’s birthday. All the guest that tried this tart loved it. I’ll definitely make this again. Thank you for the recipe!
Glad you enjoyed it! Thank you! 🙂
Hi Bianca, I want to make this in mini tarts. How many tarts can I make with this recipe? Thank you in advance <3
This recipes makes 6 tarts. However, you’ll end up with leftover filling. You can spoon it in dessert jars or make only half of the filling! 🙂
This is absolutely amazing. Obsessed! For sure will be making again.
Thank you SO much, Karolina. 🙂
Beautiful tart !
Do you think the pudding will work as a cake filling ?
Thank you! 🙂 I think the pudding will be too soft but you can try it!
Can you use soy half and half instead of whipping cream?
You can try it but I can’t guarantee if the filling will be firm enough.
What a wonderful and delightful creation, this one! 😍Very detailed and easy to follow Instructions. I adapted this to mini custard tarts and they turned out so good. The freshness, the crisp shells (I baked them for a bit). Thank you so much, Bianca!! ❤️
So glad you made mini tarts with this recipe!
Thank you for your amazing feedback! 🙂
WHERE IS THAT MOLD FROM? WHERE CAN I BUY IT?
THAT CRUST IS AMAZING
You can find it here! 🙂
HELP!!! I’m in the process of making this tart and very confused about the milk! Is the 5 tablespoons of milk for the cornstarch mixture or the bringing to boil? Judging off your notes and measurements at the bottom for making it thicker, I *think* it’s 2 cups for the cornstarch mix and 5 tbsp for boiling. I’m also calculating about 550ml not 500ml.
You need 5 tbsp for the cornstarch mixture and 2 cups for boiling!
Hi, which non dairy milk would you suggest to use? Your custard creme looks so lucious!
I prefer using a combination of soy milk and soy cream or full-fat coconut milk! 😊
How much cream of tartar should we use?
1/2 tsp should be fine. If you notice it’s not stiff enough, feel free to add a bit more.