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Vegan Custard Pastries with Raspberry Jam and Fresh Berries Recipe

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★★★★★

4.6 from 125 reviews

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.

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

  1. 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.
  2. Cook the custard: Place the saucepan over medium-high heat and continue whisking constantly until the mixture thickens significantly, indicating the custard is set.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://foodbylina.com/vegan-custard-pastries-with-raspberry-jam-and-fresh-berries-recipe/