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18 October, 2019

Vegan Italian Custard Tart – Torta della Nonna

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Italian Custard Tart

This vegan Italian Custard Tart also named Torta della Nonna in Italian is a delicious tart made of shortcrust pastry and custard cream. The traditional recipe is obviously not vegan: shortcrust pastry has butter in it and custard cream is made of eggs and cow milk. So I made my own vegan version of it and the result is absolutely amazing!

Italian Custard Tart

How do I make a vegan Shortcrust Pastry?

All you need to do is placing flour, sugar, salt and baking powder in a bowl, add in water and coconut oil, knead briefly, wrap the dough in cling film and chill in the fridge for 1 hour.

Remember: the more you knead the dough the more the gluten develops and makes the pastry tough! We want our shortcrust pastry to be soft and crumbly so don’t over-knead it!

How do I make the Custard Sauce?

Place coconut milk, almond milk, cornstarch, sugar, salt, vanilla beans and turmeric in a food-processor or blender and process until smooth. Then pour the mixture in a saucepan and simmer over low heat until the cream is thick and glossy. Pour the cream into a glass bowl and set it over an ice bath so that the custard can cool quickly.

Quick note: It’s important to let the custard cool completely before filling the cake. Otherwise the top of the cake will break.

Italian Custard Tart

How do I assemble the tart?

The assembly of the tart is simple but in order for it to work out smoothly be sure to roll the pastry after it has been chilled in the fridge for 1 hour. The same applies to the custard, fill the tart only when it’s completely cold.

When both pastry and custard are ready to use start assembling the tart. Take the pastry out of the fridge and divide it into 2 pieces. One slightly larger than the other. On a lightly floured surface, roll the larger piece into a 2-3 mm-thick circle that is large enough to line the bottom and sides of the tart tin. Place it onto tart tin and press it with your fingertips so that it sticks to it.

Fill tart shell with custard and level the top. Roll the second pastry so that’s large enough to cover the top. Trim the excess pastry around the edges. Et voilá our Torta della Nonna is ready to be baked!

Almonds Flakes or Pine Nuts?

The traditional recipe calls for pine nuts but I didn’t find any so I used almond flakes. You can use the one you prefer.

Italian Custard Tart

If you try this vegan Italian Custard Tart, let me know! You can leave a comment, rate the recipe, and don’t forget to tag a photo #vegaliciously on Instagram! Buon appetito!


Vegan Custard Cream Tart – Torta della Nonna

Carlo Cao
This vegan Italian Custard Tart is a delicious tart made of shortcrust pastry and custard cream.
4.54 from 13 votes
Print Recipe Pin Recipe
Prep Time 35 mins
Cook Time 45 mins
Course Dessert
Cuisine Italian
Servings 8

Equipment

  • food-processor or blender

Ingredients
  

Custard cream

  • 7 dl coconut milk
  • 2 dl almond milk
  • 160 g sugar
  • 70 g corn starch
  • a pinch of turmeric powder
  • a pinch of salt
  • 1/2 tsp vanilla powder
  • Lemon zest of one lemon

Shortcrust pastry

  • 400 g flour
  • 160 g brown sugar
  • a pinch of salt
  • 2 tsp baking powder
  • 1.5 dl coconut oil
  • 1 dl water

Topping

  • a handful of almond flakes

Instructions
 

Puddingcreme

  • Add milk, sugar, cornstarch, turmeric, salt, vanilla powder and lemon zest to a food processor or blender and process for a few seconds.
  • Put the mixture in a saucepan and simmer over low heat while stirring constantly .
  • When the cream gets thicker and glossy, pour into a glass bowl and allow to cool completely.

Shortcrust pastry

  • Put flour, sugar, salt and baking powder in a bowl.
  • Add in oil and water and knead briefly with your hands until the dough is smooth.
  • Form the dough into a ball, wrap in cling film and refrigerate for 1 hour.

Roll out, fill, bake

  • Preheat the oven to 170 degrees.
  • Lay a Ø 23cm tart tin with baking paper.
  • Remove the shortcrust pastry from the refrigerator and divide it into 2 pieces, in the ratio 1/3 – 2/3.
  • Roll out the larger piece on a flour-dusted surface into a 3mm thick circle big enough to line the bottom and sides of the tart tin.
  • Put the custard cream on the dough and smooth it out.
  • Roll out the remaining pastry and place over the custard cream. Press the edge slightly.
  • Using a sharp knife trim off excess pastry.
  • Sprinkle almond flakes or pine nuts over the cake.
  • Bake the tart in the middle of the oven for 45-50min.
  • Let it cool completely before serving.
  • Buon appetito!
Keyword cake, custard cream, tart, torta della nonna

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Italian Custard Tart
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Filed Under: Desserts, Sweets

Reader Interactions

Comments

  1. Chana says

    30 October, 2019 at 2:23 am

    Is it possible to make it gluten free ?

    Reply
    • carlocao says

      3 November, 2019 at 7:14 pm

      I’ve never tried to but I guess that if you find a gluten-free shortcrust pastry recipe you could make it gluten free. I hope this helps. Best, Carlo

      Reply
      • Anonymous says

        15 December, 2019 at 12:50 pm

        I, too, am interested in a GF version in case anyone can figure out the pastry! This cake looks divine!!!

      • Anonymous says

        3 December, 2020 at 7:15 pm

        I like your recipe can you please write what you mean 7 dl or 2 dl if you please cup or spoon thanks

  2. elli poltorak says

    22 November, 2019 at 10:26 pm

    What does dl stand for in all of your recipes?

    Reply
    • carlocao says

      22 November, 2019 at 10:37 pm

      2.5 dl = 1 cup of liquid. Dl is a measurement unit we use in Europe 🙂 i hope it helps 🙂

      Reply
      • Anonymous says

        9 January, 2021 at 1:31 pm

        1 cup of liquid = how many ml?

      • carlocao says

        9 January, 2021 at 1:31 pm

        250 ml 🙂

  3. Ashley Edenfield says

    17 December, 2019 at 11:08 pm

    I am going to try to make this in the next few days; with your version and experimenting with a GF version. We are hosting my husband’s family for Christmas; his father is from Lyon and is now 80 years old. I am trying your recipe; 1 because I’ve been eye-balling it for months and because I think my father-in-law would love to have some tastes of home. I’m also going to make Madeleines 🙂
    I’ll let you know how it goes and thank you! I follow you on IG.
    Ashley

    Reply
  4. Anonymous says

    24 December, 2019 at 3:15 pm

    You say baking soda in the list of ingredients but say baking powder in the instructions? Which is it?

    Reply
    • carlocao says

      24 December, 2019 at 4:12 pm

      Awww I‘m gonna change it now, it‘s baking powder as described in the ingredients! Thank you for asking 🙂

      Reply
  5. Amanda says

    24 December, 2019 at 6:40 pm

    Baking powder or baking soda? You list both.

    Reply
    • Anonymous says

      24 December, 2019 at 6:42 pm

      Just saw above, thanks!

      Reply
  6. carlocao says

    24 December, 2019 at 6:42 pm

    Baking powder 🙂

    Reply
  7. Anonymous says

    23 May, 2020 at 8:37 pm

    Is it possible to use liquid vanilla instead of vanilla powder?

    Reply
    • carlocao says

      24 May, 2020 at 1:59 pm

      Sure 🙂

      Reply
  8. Sena says

    3 June, 2020 at 7:09 am

    Hello Carlo, thank you for an amazing recipe cant wait to try it. Can you please tell is it the rugular boxed coconut milk or the full fat can one?

    Reply
    • carlocao says

      9 June, 2020 at 8:19 am

      I usually use full fat boxed coconut milk. Both should work though.

      Reply
  9. Asia says

    8 June, 2020 at 6:10 pm

    Amazing reciepy, had so much fun making it and my friends loved it. First ever vegan dish I have done and also took an amazing picture of it. Thank you 😍😍

    Reply
    • Laura says

      26 June, 2020 at 11:06 am

      Can I use oat milk or any other plant based milk in this recipe?

      Reply
      • carlocao says

        2 July, 2020 at 10:19 pm

        Sure 🙂

  10. Anonymous says

    3 September, 2020 at 8:12 pm

    Hello!
    What is suggested temperature to bake?
    Thank you!

    Reply

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🇬🇧 REMINDER: The best vegan Tiramisu you'll ever try is in my ebook and you still have few days to get your copy with a 20% OFF 🥳 use the code VEGANUARY and LET’s cook together ❤️😍 Download link in my bio & stories 💚💚💚

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Millefoglie alla crema (eng: Custard Slice) 😍 is one of the best desserts mankind has ever created 🙈. I mean what could be better than puff pastry filled with a silky and smooth vanilla custard?! The recipe is one of many (70!) you’ll find in my EBOOK 👨‍💻👩‍💻 use the code VEGANUARY and get it with 20% OFF 💚 you can get your copy on my website ❤️; link in bio and stories ❤️

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Das erste Mal, als ich Focaccia alla romana probierte, lebte ich in St. Moritz und ein Italiener wollte sie unbedingt für unser erstes Date machen. Was soll ich sagen? Bei Focaccia war es absolut Liebe auf den ersten Blick... bei ihm etwas weniger 🤣! Diese Focaccia ist fluffig, luftig, geschmackvoll und schmeckt wie eine richtige italienische Focaccia! Das Rezept findest du in meinem E-Book. Da es die letzten Tage von Veganuary sind, kannst du den Code VEGANUARY verwenden und es mit 20% Rabatt kaufen!

—

🇬🇧 The first time I tried focaccia alla romana, I was living in St. Moritz and an Italian guy really wanted to make it for our first date. What can I say? With focaccia, it was absolutely love at first sight.... with him a little less so 🤣! This focaccia is fluffy, flavorful and tastes like a real Italian focaccia! You can find the recipe in my e-book. Since it's the last days of Veganuary, you can use the code VEGANUARY and buy it at 20% off!

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Ad/Werbung It’s WRAP time foodies🥳! This week Ad/Werbung It’s WRAP time foodies🥳! This week in the Migros Challenge, I get to challenge these Influencers @cocorebelista @ines_diaries @michael_iten @antonella_patitucci @whitney_toyloy to create a Plant-Based main dish. I'll start right off with one of my favorite recipes:

Wraps with Avo Cream, Roasted Mushrooms, Kale Chip and Cilantro:

Ingredients:
2 tbsp olive oil
300 g mushrooms
1 tablespoon rosemary
1 garlic clove
100 g kale
1 tablespoon olive oil
1 tsp cayenne pepper
1 avocado
150 g soy yogurt
1 tbsp lemon juice
2 tortillas
1 tablespoon coriander, chopped

1. for the roasted mushrooms, cut mushrooms into quarters, heat oil in a pan, add mushrooms and cook for 10 minutes. Add rosemary and garlic, season with salt and pour little water over.
Roast mushrooms for another 5 minutes, then turn off heat and set mushrooms aside.
2. for the kale chips, preheat oven to 180°C. Pluck kale into mouth-sized pieces, place on a baking sheet lined with parchment paper and top with olive oil and cayenne pepper. mix well and bake for 10 minutes.
3. for the avocado cream, place soy yogurt, avocado and lemon juice in a blender and process until smooth, season with salt and set aside.
4. warm tortillas briefly in a skillet on high heat, then spread with avo cream and top with mushrooms, kale chips and cilantro.

CHALLENGE: I have the pleasure of giving away 5 GIFT VOUCHERS worth CHF 50.00 from Migros. The most creative and funniest comments under the posts of the 6 influencers will win. Good luck!

Conditions of participation:
migros.ch/vl_tnb
migros.ch/vl_cdp_fr
migros.ch/vl_cdp_it

—

🇩🇪 In dieser Woche der Migros Challenge darf ich diese Inluencers @cocorebelista @ines_diaries @michael_iten @antonella_patitucci @whitney_toyloy challengen, ein Plant-Based Hauptgericht zu kreieren. Ich starte gleich mit einer meinem Lieblingsrezepte:

WEITER IM KOMMENTAR

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Brownie Cake topped w/Vanilla flavoured Coconut Wh Brownie Cake topped w/Vanilla flavoured Coconut Whipped Cream ❤️ This cake is suuuuuper moist, chocolatey, fudgy yet light in texture 🥳 the recipe is in my EBOOK, You can use the code XMAS and get it with 15% OFF 💚💚💚 download link in feed and stories ❤️

—

🇩🇪 Brownie Torte topped w/Vanille Kokosnuss-Schlagrahm❤️ Diese Torte ist suuuuuper feucht, schokoladig und luftig YUM 🤤💚 das Rezept ist in meinem EBOOK, benutze den Code XMAS um 15% Rabatt zu kriegen 💚💚💚 download Link in Feed und Geschichten ❤️

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#brownie #cake #cakes #tsüri #chocolate #chocolate🍫 #chocolatechips #chocolatecake #whippedcream #dessert #sweet #vegan #vegancake #veganlife #veganfood #veganbreakfast #veganfoodie #foodie #foodies #foodpic #thrivemags #food52 #f52grams #feedfeed #bestofvegan #zurich #züri #schweiz #switzerland #ebook
Oat Cream-Cheese Cake 🔥 extra crunchy, suuuuper Oat Cream-Cheese Cake 🔥 extra crunchy, suuuuper delicious, sooo creamy and 100% plantbased!!! YAS! this cake is inspired by my aunt Carla who used to make this cake all the time when I was a kid. This is a MUST-TRY 🤤!!! You have to try this deliciousness at least once in your life, It‘s just too freaking perfect not to! 🥳The recipe is in my EBOOK „the Italian Kitchen: Vegan Edition“, you still have a few hours left to use the code XMAS and get 15 OFF —> the download link is in my bio & stories 💚💚💚

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🇩🇪 Hafer-Frischkäse-Torte 🔥 extra knusprig, suuuuperlecker, sooo cremig und 100% pflanzlich!!! YAS! diese Torte ist von meiner Tante Carla inspiriert, die sie immer gemacht hat, als ich noch ein Kind war. Dies ist ein MUST-TRY!!! Du musst diese Köstlichkeit mindestens einmal in Deinem Leben probieren, sie ist einfach zu perfekt, um es nicht zu tun! Das Rezept ist in meinem EBOOK "La Cucina Italiana: Die Vegane Ausgabe" igr habt noch wenige Stunden Zeit um den code XMAS zu benutzen und 15% RABATT zu kriegen 💚 der Download-Link ist in meiner Bio & Stories❤️

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REMINDER: The best vegan Tiramisu you'll ever try REMINDER: The best vegan Tiramisu you'll ever try is in my ebook and you still have 24 hours to get your copy with a 15% OFF 🥳 use the code XMAS and LET’s cook together ❤️😍 Download link in my bio & stories 💚💚💚

—

🇩🇪 ERINNERUNG! Das beste vegane Tiramisu, das du jemals probieren wirst, ist in meinem ebook und du hast noch 24 Stunden Zeit, um dein Exemplar mit einem 15% RABATT zu bekommen 🥳 VERWENDE den Code XMAS und lass uns zusammen kochen ❤️😍 Download-Link in meiner Bio & Geschichten 💚💚💚 ❤️

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There is no better dessert to celebrate Christmas There is no better dessert to celebrate Christmas with your (non) vegan family than this delicious short crust pastry tart filled with the most delicious custard cream! Because of that, I decided that for the next 48 hours you can get my ebook “The Italian kitchen: Vegan Edition” with 15% off by using the code XMAS on my webstore 💚 Download link in my bio & stories 💚💚💚

—

 🇩🇪Es gibt kein besseres Dessert, um Weihnachten mit deiner (nicht-)veganen Familie zu feiern, als diese köstliche Mürbeteig-Torte, gefüllt mit der leckersten Puddingcreme! Aus diesem Grund habe ich beschlossen, dass für die nächsten 48 Stunden kannst du mein ebook "La Cucina Italiana: Die Vegane Ausgabe" mit 15% Rabatt mit dem Code XMAS in meinem Webshop downloaden 💚 Download-Link in meiner Bio & Stories 💚💚 💚

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Ad/Werbung There is no better way to enjoy Tuesday Ad/Werbung There is no better way to enjoy Tuesday evening than munching on a protein packed Lentil Burger with lots of Hummus & Carrot Salad 👨🏻‍🍳🥳! YUM! I added some Golden Chlorella from @alver_world to my burger to add more protein to this beauty. 

By the way @alver_world is hosting a GOLDEN WEEK, you can use the code GOLDENWEEK and get any of their protein powders, protein bars, pasta with 30% off AND 20% of all online sales will go to a cause that truly matters to all of us: animal welfare 🐑🐔🐴🐕 the money raised will go to @hof_narr_in . The link to check out @alver_world store in my stories 💚💚💚

Recipe Burger Patties:

for 6 patties:
190 g green lentils
50 g breadcrumbs
50 g oats
40 g flour
2 tbsp Golden Bean
1 tsp salt
1 dl (1/2 cup) water

Cook the lentils in boiling salted water for 25 minutes until soft, then rinse and place in a food processor with the remaining ingredients.
Process the ingredients briefly and then form about 6 equally thick burgers with wet hands.
Then fry the burgers for 2-3 minutes on each side and finally serve with bread, hummus, salad and your favorite fillings.

—

🇩🇪 Es gibt keine bessere Art und Weise, den Dienstagabend zu genießen, als einen proteinreichen Linsenburger mit viel Hummus & Karottensalat zu mampfen! YUM🥳😍! Ich habe meinem Burger etwas Goldene Chlorella von @alver_world beigefügt, um dieser Schönheit noch mehr Protein hinzuzufügen. 

Übrigens veranstaltet Alver eine GOLDENE WEEK, ihr könnt den Code GOLDENWEEK verwenden und  30% Rabatt auf jeder Alver Produkt kriegen (Proteinpulver, Riegel, Pasta) UND 20% aller Online-Verkäufe gehen an eine Sache, die uns allen wirklich am Herzen liegt: Tierschutz 🐑🐔🐴🐕 das gesammelte Geld geht an @hof_narr_in . Der Link zu @alver_world store in meine Stories.

Rezept Burger Patties:

(weiter im Kommentar)

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The best Spinach-Ricotta Pie EVER aka Torta Pasqua The best Spinach-Ricotta Pie EVER aka Torta Pasqualina 👨🏻‍🍳😍 Made with home-made Almond Ricotta, lots of Spinach a super crunchy short-crust pastry. The recipe of this pie is in my E-BOOK, you have a few more hours to use the code BLACKFRIDAY and get 20 off your copy 🥳 download link in my bio & stories 💚💚💚

—

🇩🇪 Die beste Spinat-Ricotta-Torte EVER alias Torta Pasqualina 😍 die Torte besteht aus hausgemachten Mandel-Ricotta, Spinat und super knusprigen Mürbeteit. Das Rezept findest du in meinem EBOOK 💚 Du kannst noch für wenige Stunden den Code BLACKFRIDAY benutzen und deine Kopie mit einem 20% Rabatt kriegen 💚 Download-Link in meiner Bio & stories.

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