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4.54 from 15 votes

Vegan Custard Cream Tart - Torta della Nonna

This vegan Italian Custard Tart is a delicious tart made of shortcrust pastry and custard cream.
Prep Time35 mins
Cook Time45 mins
Course: Dessert
Cuisine: Italian
Keyword: cake, custard cream, tart, torta della nonna
Servings: 8
Author: Carlo Cao


  • food-processor or blender


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
  • ½ 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


  • a handful of almond flakes



  • 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 ⅓ - ⅔.
  • 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!