Custard isn't something I've ever really enjoyed. Even before I was vegan, I always found the taste and texture to be too egg-like, too stodgy, too clumpy. Something that I'm sure I would've enjoyed however - the indulgent creme patissiere - was only introduced to me after I'd transitioned to a vegan diet, but I've always wanted to create something similar that's more to my taste. My Lemon Custard Tarts are creamy yet light, with a mild lemon flavour throughout that works beautifully with the crumbly tart cases. I'm very excited to share this recipe with you all, and hope you love it as much as I do!
These little morsels would make a welcome addition to a kitchen tea, morning tea, birthday party or special occasion. You can make one large pie if you like, or multiple small ones like I did. This recipe makes between 8 and 12 mini ones, depending on the size of your cases.
You can make the tart cases in advance, storing the cooked or uncooked dough in the refrigerator or freezer until ready to use. Use the uncooked dough within 24 hours and the cooked cases within five days. Frozen pastry will last at least a month.
A final note: don't worry if your pastry are a bit messy. I like mine more rustic in appearance, but if you'd prefer a neater tart take care to cut the dough evenly and work with cold hands.