Inspired by the famous French dessert known as Tarte Normande Aux Pommes, my vegan apple custard tart is the easy, plant-based showstopper you need in your baking repertoire.
Featuring a flaky pastry crust, creamy vegan custard (that’s made in a blender!), and artfully arranged apple slices that caramelize to perfection, this is an edible centerpiece that’s sure to impress.
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📖 Recipe Overview
- So Simple! Unlike my other vegan custard recipes, this one comes together in a blender and doesn’t require any cooking on the stovetop. All you need to do is par-bake the crust, add thinly sliced apples in a visually appealing way, then pour on the custard and bake. It’s a foolproof method that’s certain to make you look like a pro!
- Made With Easy-To-Find Ingredients. Chances are you already have most of what you need on hand, and the rest are all readily available at nearly any grocery store!
- Vegan-ized Classic! My vegan custard tart has all the hallmarks of the classic French dish minus the dairy and eggs. It tastes so good, I think even Jacques Pepin would be impressed!
Need more vegan apple dessert inspiration for your next dinner party? Try my Vegan Apple Frangipane Tart, Easy Vegan Apple Cake, and No-Bake Caramel Apple Cheesecake next!
🧾 Ingredients Needed
As promised, this vegan tarte aux pommes normande is made with simple ingredients. Here’s what you need:
Ingredient Notes
- Apricot Jam - For glazing the interior of the shortcrust. Peach jam is also acceptable.
- Oat Milk - You can also use soy milk or almond milk if you prefer.
- Coconut Cream - If you can’t buy pure coconut cream, you can always use the solid part that floats to the top of a can of full-fat coconut milk. Alternatively, feel free to use dairy-free double soy cream such as Schlagfix or Emlea.
- Granulated Sugar - If you live in the US, make sure to opt for organic cane sugar to ensure it is vegan-friendly.
- Vegan Butter - Make sure you opt for block-style butter, not the spreadable margarine that comes in a tub.
- Vanilla Extract + Vanilla Pod - Using a double dose of vanilla adds a luxuriousness to the custard. If needed, you can swap in vanilla paste and/or omit the vanilla pod.
- Golden Delicious Apples - With a mild, juicy, almost pear-like flavor, Golden Delicious are my go-to for this vegan apple tart. Jonagold and Crispin are close substitutes!
🥣 How To Make Apple Custard Tart
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Step 1: Make a batch of this vegan shortcrust pastry and par-bake it as up to part 4 of the recipe instructions.
Step 2: Allow the pastry to cool to room temperature. With a pastry brush, brush it over the base and sides of the pastry crus
Step 3: Blitz the custard filling ingredients for 30 seconds or so until the ingredients are mixed evenly.
Step 4: Quarter and core the apples and slice them very thinly. If you have a mandolin this is very helpful to get even slices. Arrange the apples in a circular assembly on top of the cooled pastry.
Step 5: Pour the custard mixture on top of the apples and fill to the top of the tart crust. Bake for 30-35 minutes until the top is light golden with a slight jiggle.
Step 6: Let the tart cool to room temperature and then gently brush the top of the tart with the remaining apricot jam.
🍎 Variations
- Corn-Free - Cornstarch is a thickening agent that helps the custard set to jiggly perfection. If you are allergic to corn, using an equal amount of arrowroot starch should work.
- Gluten-Free - If needed, you should be able to swap in a measure-for-measure all-purpose gluten-free flour blend (preferably one with xanthan gum) for the pastry crust. Just make sure to allow it to rest a minimum of 30 minutes before baking or you’ll risk a gritty consistency.
- Tartelette Pommes Normande - Forget slicing and serve each of your guests a personalized vegan fruit custard tart. This recipe should make enough for about 8 mini tartelettes.
📝 Recipe Tips
Use a mandoline. The fastest, easiest way to prep apples for this vegan French custard tart is by using a mandoline. Just make sure to watch your fingers and/or invest in a pair of kevlar kitchen gloves!
Chill out. For the cleanest apple custard slice you can manage, make sure to refrigerate the baked custard tart for a few hours. This will give the custard time to firm up, making sure it doesn’t ooze over the sides.
Prep ahead. I like to mix up a few batches of my vegan shortcrust pastry dough at once. After wrapping in several layers of cling wrap and adding a label, I’ll pop any extras in the freezer for last-minute baking adventures. It lasts well for up to 2-3 months! To use, simply defrost overnight in the fridge or for a few hours at room temperature before rolling and baking.
💬 FAQs
I personally prefer Golden Delicious apples because they become very tender but still hold their shape when cooked and have a mild, sweet flavor profile. That said, you’re welcome to use any other full-flavored variety that doesn’t turn to mush when cooked. Some examples include Granny Smith, Braeburn, Winesap, or Jonagold.
What’s your favorite apple for baking? Let me know in the comments below!
Technically you can, but I don’t recommend it. It’s better to allow the tart to cool to room temp, then refrigerate it for a minimum of an hour before slicing.
Sure! It’ll last for 2-3 days at peak deliciousness if stored in an airtight container in the fridge.
🥧 More Vegan Tarts
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📖 Recipe
Description
Ingredients
Pastry
- 1 batch vegan shortcrust pastry
- 50 g (¼ cup) apricot jam
Filling
- 180 ml (¾ cup) oat milk, *see note 1
- 200 g (¾ cup + 1 tbsp) coconut cream, or vegan heavy cream, *see note 2
- 125 g (½ cup) vegan Greek-style yogurt, or thick coconut yogurt
- 100 g (½ cup) granulated sugar
- 40 g (4 tbsp) cornstarch
- 2 tablespoons vegan butter (block-style)
- 1 tablespoon vanilla extract, or vanilla bean paste
- 1 vanilla pod, optional, but recommended
- 3 Golden Delicious apples
Instructions
- Make the pastry: Make a batch of this vegan shortcrust pastry and par-bake it as up to part 4 of the recipe instructions. Allow the pastry to cool to room temperature.
- Gently heat the apricot jam in a saucepan and using a pastry brush, brush it over the base and sides of the pastry crust - reserve about a tablespoon for glazing the baked tart later. Let the pastry cool to room temperature. Meanwhile, leave the oven running at 175°C (350°F).
- Make the custard filling: To a high-speed blender, add the non-dairy milk, coconut cream, yogurt, sugar, cornstarch, butter, and vanilla. If using a vanilla pod, scrape out the seeds and add these to the blender as well. Blitz for 30 seconds or so until the ingredients are mixed evenly.
- Prep the apples: Quarter and core the apples and slice them very thinly. If you have a mandolin this is very helpful to get even slices. Arrange the apples in a circular assembly on top of the cooled pastry.
- Fill and bake: Pour the custard mixture on top of the apples and fill all the way to the top of the tart crust. Bake for 30-35 minutes until the top is light golden with a slight jiggle.
- Let the tart cool to room temperature and then gently brush the top of the tart with the remaining apricot jam. For best results, chill it for 1-2 hours before serving.
- Storage: Place the tart in an airtight container and refrigerate. Consume within 2-3 days for best results.
Notes
- Oat Milk: Replace with soy milk or almond milk if preferred.l
- Coconut Cream: Or full-fat coconut milk/coconut whipping cream. Dairy-free double soy cream such as Schlagfix or Emlea also works.
Nutrition
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