Vegan Plum and Custard Tart
Late summer and early autumn in the UK is the time when you'll find beautifully ripe plums in supermarkets and farmers markets, making it the perfect time to bake this Vegan Plum Tart.
- 300 g plain flour
- 1½ tbsp caster sugar
- 75 g vegetable shortening (e.g. Trex)
- 75 g non-dairy butter (e.g. Flora)
- 100 ml water (ice cold)
- 500 ml soy milk
- 3 tbsp cornflour
- 3 tbsp caster sugar
- 1 vanilla pod
- ½ tsp agar agar powder
- 5 plums
- 50 g caster sugar
- 2 tbsp flaked almonds (toasted)
- In a mixing bowl, combine the flour, caster sugar, vegetable shortening, and non-dairy butter.
- Rub the fat and flour together until the mixture resembles breadcrumbs.
- Gradually add cold water, mixing until a dough forms.
- Wrap the dough in clingfilm and refrigerate for at least 2 hours.
- Preheat oven to 180C / 350F / gas mark 4.
- Roll out chilled dough on a lightly floured surface.
- Line the pie tin carefully and prick the base with a fork to stop it puffing up in the oven.
- Add baking paper and baking beans.
- Bake in the centre of the oven for 25–30 minutes until golden.
- Slice plums into halves, removing stones.
- Place on a lined baking tray and sprinkle with the caster sugar.
- Cover and bake for 25–30 minutes while the pastry is also cooking.
- Cool completely and reserve the syrup.
- Once the pastry case and plums have cooled, heat the soy milk with vanilla pod and seeds.
- In a bowl, mix cornflour and sugar.
- Gradually add the warm milk to the mixture, stirring to avoid lumps.
- Return to the pan and heat gently.
- Dissolve agar agar powder in water and add to the custard.
- Stir continuously until thick and bubbling.
- Arrange roasted plums in the tart shell and pour the custard over the fruit before sprinkling over the toasted almond flakes.
- Chill in the fridge until set.
Using seasonal fruit not only enhances the taste but also makes this tart feel extra special. The natural sweetness of ripe plums pairs perfectly with a smooth vanilla custard and a crisp, buttery pastry, creating a dessert that’s both comforting and decadent.
Whether you’ve picked up plums from a local market or have a tree full at home, this tart is a simple yet impressive way to make the most of them while they’re at their very best.
The ingredients list may feel long but it's worth it. The only "specialist" ingredient here is agar agar powder. It's not stocked in many supermarkets in the UK yet but you should be able to find it in specialist food stores and online.
- Plain flour
- Caster sugar
- Soy milk
- Cornflour
- Caster sugar
- Vanilla pod
- Agar agar powder
- Ripe plums
- Caster sugar
- Toasted flaked almonds
- In a mixing bowl, combine flour, sugar, vegetable shortening, and non-dairy butter.
- Rub together until the mixture resembles breadcrumbs.
- Wrap in clingfilm and refrigerate for at least 2 hours.
- Roll out chilled dough on a floured surface.
- Line a pie dish and prick the base with a fork.
- Slice plums in half, removing stones.
- Place on a lined baking tray and sprinkle with sugar.
- Cover and bake for 25–30 minutes.
- Heat soy milk with vanilla pod and seeds.
- Gradually add warm milk to the mixture, stirring to avoid lumps.
- Return to pan and heat gently.
- Dissolve agar agar in water and add to custard.
- Arrange roasted plums in the tart shell.
- Pour custard over the fruit and sprinkle over the toasted flaked almonds.
Hint: Always chill your pastry thoroughly before rolling. This prevents shrinking and ensures a crisp, flaky crust.
Substitutions
There are a few modifications you can make to the ingredients list if you can't get hold of everything. They are:
- Vegetable shortening: just use all vegan butter.
- Plant milk: swap soy milk for almond, oat, or coconut milk.
- Sugar: use maple syrup or coconut sugar when roasting the plums instead of caster sugar.
- Fruit: replace plums with peaches, nectarines, or berries.
Although not an ingredient swap, you can also use dried beans or rice in place of the baking beans.
Variations
Why not try one of these twists on my recipe:
- Spiced Plum Tart: Add start anise, cinnamon or cardamom to the plums (just like I did in this roasted plum recipe).
- Chocolate Custard: Stir in melted dark chocolate for a richer filling.
- Rustic Galette: Skip the tart tin and fold pastry edges over fruit.
Get your kitchen kit ready! It's good to be organised before you begin to bake.
- Mixing bowl
- Rolling pin
- Pie or tart tin
- Baking paper
- Baking beans
- Saucepan
- Whisk
Storage
You can store this tart in the refrigerator for up to 3 days but be sure to keep it covered to prevent the custard from drying out.
Unfortunately this tart is not suitable for freezing, as the custard texture may change.
Top tip
For an extra glossy finish, brush the plums with their reserved syrup just before serving. It enhances both flavour and presentation.
Can I make this tart gluten free?
Yes, use a gluten-free flour blend suitable for pastry.
Why use agar agar instead of gelatine?
Agar agar is plant-based and sets the custard perfectly without animal products.
Why is my custard lumpy?
This is probably because you didn't keep stirring while it thickened. Whisk continuously while heating and strain if needed for a smooth finish.
- Mixing bowl
- Rolling Pin
- Pie or tart dish
- baking paper
- Baking beans
- saucepan
- Whisk
For the shortcrust pastry
- 1½ tablespoon caster sugar
For the custard
- 3 tablespoon cornflour
- 3 tablespoon caster sugar
- ½ teaspoon agar agar powder
For the plums
- 2 tablespoon flaked almonds toasted
