Mini lime custard tarts {vegetarian}14

Posted on May 25, 2012 by ChristieSweet Treats, Vegetarian

Who would have thought you could make a yummy custard tart with soy milk? Well, using the vanilla flavoured Vitasoy soy milky range, it is not only possible, but delicious too!

I’m telling you, I just love working with Vitasoy who challenge me to come up with four interesting soy milk recipes every month. Sometimes I tear my hair out at the failures (OK, not literally), but wins like this make it all worthwhile. And I do it all for you lovely readers!

I’m pretty short on time these days, and you probably are too, so I found a little shortcut online that means you don’t have to fiddle around with beans or pie weights for blind baking the cases. You simply prepare the pastry in the muffin tin, then place another muffin tin on top and bake (full instructions in the recipe below). Easy peasy! Hopefully, that will convince you to give these a try.

They were a real hit with Dillon and Poppy and tasted great both warm and cold. We gobbled them up as is, but you could also serve them as dessert with a drizzle of caramel (try my miso-soy caramel) and some whipped cream. Or, just pop them into a picnic basket and away you go.

Topping the tarts with cinnamon is optional, but I was really going for a Portuguese-style tart look, even though I could never make one of those gorgeous specimens. Leave that to the experts. Sprinkle with icing sugar, if you prefer. Either way, enjoy!

Do you enjoy the challenge of cooking with unusual ingredients?

Christie x

This recipe is proudly sponsored by Vitasoy. For more great soy recipes (including loads by me!) visit

Mini lime custard tarts

makes 12

  • vegetable oil spray
  • 2 x 12 hole muffin trays
  • 3 sheets sweet short crust pastry, defrosted if frozen
  • 4 egg yolks
  • 100g (1/2 cup) caster sugar
  • 1 teaspoon pure vanilla bean paste or extract
  • 500ml (2 cups) Vanilla Soy Milky
  • 2 limes, both zested, one juiced
  • 1 tablespoon cinnamon

1. Grease one 12 hole muffin tray with vegetable spray. Set aside. Cut four 12cm circles out of each sheet of pastry and gently press into each muffin hole. Prick the bases a few times with a fork.

2. Place the second muffin tray on top, pressing down lightly so that it fits snuggly. Chill in the fridge for 20 mins. Pre-heat the oven to 200C/390F.

3. Meanwhile, whisk together the egg yolks, sugar and vanilla in a large mixing bowl. Set aside. Heat the soy milk in a medium saucepan on the stove over medium heat until simmering. It is simmering when small bubbles appear on the surface. Do not allow it to boil.

4. Pour the milk into the egg mixture and whisk well to combine. Return the milky mixture to the saucepan on the stove and stir constantly over medium heat until the custard thickens enough to coat the back of a spoon. This should take about 5 minutes. Take off the heat and cover the surface with cling wrap to stop a film forming on the surface.

5. Remove the muffin tray from the fridge and, leaving the top muffin tray in place, bake in the oven for 10 minutes or until lightly golden. The second muffin tray on top pushes the pastry down and means you don’t have to add dried beans / weights to blind bake the pastry.

6. Remove from the oven and remove the top muffin tray. Stir the lime juice and zest into the custard, then fill the tarts. Bake again for 10 minutes more or until the custard is just set.

7. Sprinkle with cinnamon and serve warm or chill in the fridge and serve cold.


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