Vegan Custard Pastries with Raspberry Jam and Fresh Berries Recipe
Introduction
These vegan and eggless custard pastries are a delightful treat, perfect for any occasion. Made with creamy dairy-free custard and flaky puff pastry, they offer a sweet and satisfying dessert that everyone can enjoy.
Ingredients
- 1/2 cup (60g) custard powder
- 1/4 cup (50g) sugar
- 1 1/2 cups (340g) dairy-free milk
- 1/3 cup (75g) vegan block or spreadable butter (chilled)
- 2 teaspoons vanilla extract (or vanilla bean paste)
- 1/8 teaspoon salt (if using unsalted butter)
- 2 sheets frozen puff pastry (defrosted but cold)
- 1 tablespoon (20g) maple syrup (for brushing as needed)
- 1/3 cup (115g) raspberry jam or preserves (optional)
- Fresh berries such as raspberries and blueberries, or fresh fruit of choice
- Powdered sugar (optional)
- Dried rose petals (optional)
Instructions
- Step 1: In a large saucepan, whisk together the custard powder and sugar until combined. Pour in about half of the dairy-free milk and whisk until smooth. Add the remaining milk and mix well.
- Step 2: Cook the mixture over medium-high heat, whisking constantly until it thickens significantly.
- Step 3: Remove from heat and stir in the chilled butter, vanilla extract, and salt if using. Mix until smooth. Let cool slightly, then transfer to a heat-proof container and chill in the refrigerator for at least 2 hours or overnight. Before using, whisk or blend the custard until smooth and runny again.
- Step 4: Preheat the oven to 200°C (390°F) and line one or two baking trays with parchment paper.
- Step 5: Lightly brush one sheet of puff pastry with maple syrup, then place the second sheet on top. Cut the layered pastry into squares or rectangles using a sharp knife or pastry cutter.
- Step 6: Arrange the pastry squares on the trays. Using a small knife, gently score a smaller square within each square to form a border. Brush the tops with maple syrup.
- Step 7: Bake for 15-20 minutes until the pastries are puffed up and golden. Allow to cool completely.
- Step 8: With a serrated knife, carefully cut along the scored lines and press down the pastry in the middle to create a well for filling.
- Step 9: About 1-2 hours before serving, spread 1-2 teaspoons of raspberry jam in the center of each pastry. Fill the pastries with the chilled custard using a piping bag or spoon. Top with fresh berries, dust with powdered sugar, and sprinkle with dried rose petals if desired. Serve and enjoy!
Tips & Variations
- For a different flavor, try using other fruit jams or preserves such as apricot or strawberry.
- Use homemade puff pastry for a richer, flakier texture if you have time.
- Chilling the custard overnight helps it set better and improves the filling consistency.
- Fresh fruits like kiwi or sliced peaches can add a nice contrast to the custard’s creaminess.
Storage
Store any leftover custard pastries in an airtight container in the refrigerator for up to 2 days. To keep the pastry crisp, add fresh toppings just before serving. Reheat briefly in a warm oven if desired, but avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the custard ahead of time?
Yes, the custard can be made a day in advance and refrigerated. Just whisk or blend it before filling the pastries to restore its smooth texture.
Is there a gluten-free option for the puff pastry?
Gluten-free puff pastry is available at some specialty stores or can be homemade. Just ensure it is thoroughly chilled before using to achieve the best puff and flakiness.
PrintVegan Custard Pastries with Raspberry Jam and Fresh Berries Recipe
Delicious vegan and eggless custard pastries made with dairy-free custard and buttery puff pastry, filled with raspberry jam, creamy custard, and topped with fresh berries and powdered sugar. Perfect for a delightful plant-based dessert or afternoon treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 55 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
Custard
- 1/2 cup (60g) custard powder
- 1/4 cup (50g) sugar
- 1 1/2 cups (340g) dairy-free milk
- 1/3 cup (75g) vegan block or spreadable butter (chilled)
- 2 teaspoons vanilla extract (or vanilla bean paste)
- 1/8 teaspoon salt (if using unsalted butter)
Pastry
- 2 sheets frozen puff pastry (defrosted but cold)
- 1 tablespoon (20g) maple syrup (for brushing as needed)
Filling and Toppings
- 1/3 cup (115g) raspberry jam or preserves (or jam of choice, optional)
- Fresh berries (such as raspberries and blueberries, or fresh fruit of choice)
- Powdered sugar (optional)
- Dried rose petals (optional)
Instructions
- Prepare the custard: In a large saucepan, whisk together custard powder and sugar until combined. Gradually pour in about half of the dairy-free milk, whisking until smooth. Add the remaining milk and mix well to ensure no lumps.
- Cook the custard: Place the saucepan over medium-high heat and continue whisking constantly until the mixture thickens significantly, indicating the custard is set.
- Add butter and vanilla: Remove the custard from heat and stir in the chilled vegan butter and vanilla extract until the custard is smooth and glossy. Allow it to cool slightly, then transfer to a heat-proof container and chill in the refrigerator for a minimum of 2 hours, or overnight. Before using, whisk or blend the custard to restore a creamy, runny consistency.
- Prepare the puff pastry: Preheat the oven to 200°C (390°F) and line 1-2 baking trays with parchment paper. Lightly brush one sheet of thawed puff pastry with maple syrup, then place the second sheet on top to sandwich them together.
- Cut and score the pastry: Using a sharp knife or pastry cutter, cut the layered pastry into squares or rectangles. Arrange the squares on the prepared baking trays, leaving some space between them. Gently score a smaller square inside each pastry piece to create a border, being careful not to cut all the way through. Brush the tops with more maple syrup.
- Bake the pastry: Bake in the preheated oven for 15-20 minutes or until the pastry has puffed up and turned golden brown. Remove from the oven and cool completely on a wire rack.
- Prepare for assembly: Use a small serrated knife to cut along the scored lines and gently press down the pastry in the center to create a well for the fillings.
- Assemble the pastries: About 1-2 hours before serving, dollop 1-2 teaspoons of raspberry jam into the center of each pastry square, spreading it to fill the inner square. Using a piping bag or a small spoon, fill each pastry with the chilled, smooth custard. Top with fresh berries, then dust lightly with powdered sugar and sprinkle with dried rose petals if desired.
- Serve and enjoy: Serve the custard pastries as a delightful vegan dessert or elegant snack. Best enjoyed fresh.
Notes
- For best results, ensure puff pastry is properly defrosted but kept cold before baking to achieve maximum puff.
- You can substitute raspberry jam with any preferred fruit preserve.
- The custard can be made a day ahead to save time on serving day.
- If vegan butter is salted, omit the salt from the custard recipe.
- Use a piping bag for neater custard filling, but a small spoon works well too.
- Optional garnishes like powdered sugar and rose petals add elegance but can be omitted.
Keywords: vegan custard pastries, eggless pastries, dairy-free custard, vegan dessert, puff pastry dessert, plant-based sweets
