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Vegan Custard Pastries with Raspberry Jam and Fresh Berries Recipe

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4 from 45 reviews

These vegan and eggless custard pastries feature a rich, creamy dairy-free custard encased in golden, flaky puff pastry. The custard is made from custard powder and dairy-free milk, enhanced with vegan butter and vanilla for delicious flavor and smooth texture. Topped with a dollop of fruit jam, fresh berries, and optional powdered sugar and rose petals, these pastries are perfect for an elegant dessert or teatime treat.

  • Total Time: 2 hours 35 minutes (including chilling time)
  • Yield: 8-10 pastries

Ingredients

Custard

  • ½ cup (60g) custard powder
  • ¼ cup (50g) sugar
  • 1 ½ cups (340g) dairy-free milk
  • ⅓ cup (75g) vegan block or spreadable butter, chilled
  • 2 teaspoons vanilla extract or vanilla bean paste
  • ⅛ teaspoon salt (if using unsalted butter)

Pastry

  • 2 sheets frozen puff pastry, defrosted but cold
  • 1 tablespoon (20g) maple syrup, for brushing as needed

To Decorate (optional)

  • ⅓ cup (115g) raspberry jam or preserves, or jam of choice
  • Fresh berries, such as raspberries and blueberries, or fresh fruit of choice
  • Powdered sugar
  • Dried rose petals

Instructions

  1. Prepare the custard: In a large saucepan, whisk together the custard powder and sugar until combined. Pour in half of the dairy-free milk and whisk until smooth, then add the remaining milk and mix well. Cook over medium-high heat, whisking constantly until the mixture thickens significantly.
  2. Finish the custard: Remove the thickened custard from heat and stir in the chilled vegan butter and vanilla extract until smooth. Allow to cool slightly, then transfer to a heat-proof container or bowl and refrigerate for at least 2 hours or overnight. Before use, whisk or blend the custard until smooth and runny again.
  3. Prepare the puff pastries: Preheat the oven to 200°C (390°F) and line one or two baking trays with parchment paper. Lightly brush one sheet of defrosted puff pastry with maple syrup and place the second sheet on top. Using a sharp knife or pastry cutter, cut into squares or rectangles. Arrange the pastry squares on the baking trays. Using a small knife, gently score a smaller square inside each piece to create a border and brush the tops with maple syrup.
  4. Bake the pastries: Bake the puff pastry squares for 15-20 minutes, or until puffed up and golden brown. Allow to cool completely on a wire rack.
  5. Cut and assemble: Use a small serrated knife to carefully cut along the scored lines, pressing down the center of each pastry square to create a well for filling.
  6. Fill and decorate: About 1-2 hours before serving, spoon 1-2 teaspoons of jam into the center of each pastry and spread evenly. Pipe or spoon the chilled custard on top of the jam filling. Finish by topping with fresh berries, a light dusting of powdered sugar, and scatter dried rose petals for an elegant touch. Serve and enjoy!

Notes

  • Make ahead: The custard and puff pastry can be prepared 1-2 days in advance. Store custard in the fridge for up to 2 days and keep fully baked puff pastry in an airtight container at room temperature up to 2 days. For extra freshness, wrap the pastry in plastic wrap before storing.
  • Assembling the pastries 1-2 hours before serving is recommended to maintain flakiness, as the puff pastry softens quickly on contact with custard.
  • If using store-bought custard, choose a thick, spoonable consistency similar to pudding, as thinner custards will drip and soften the pastry too quickly.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

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