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!
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.
Nutrition is calculated automatically and should be used as estimate.