Recipe: How to make a delicious baklava custard tart at home

From shortbread cookies to cakes, muffins, or nut bars, you can also make all these delicious treats vegan. The baking book Delicious Vegan Baking Anthea Cheng shows you how to make the most delicious vegan pastries right in your own kitchen. Are you a baklava lover? Then you'll definitely want to try this baklava custard tart recipe. A real treat, if you ask us, and completely vegan too! Happy baking!

Recipe: Baklava – custard tart

Suitable for: 8 cake slices
You need:
Baklava filling and topping:
75 g walnuts
60 g pistachios
80 g maple syrup
1 tsp cinnamon
A few drops of rose water (optional)

Soil:
8 sheets of filo pastry, thawed according to the instructions on the package
60 ml mild vegetable oil, such as sunflower oil

Custard layer:
55 g maizena
570 ml soy drink
80 g maple syrup + extra for serving
1 tbsp agar agar
2 tsp vanilla extract
Pinch of salt
Pinch of ground turmeric, for color

Additional supplies for cooking:
food processor
Spatula
Springform pan
Saucepan
Blender

Baklava – Custard Tart Recipe: How to Make It

1. Preheat the oven to 180°C (350°F). Process the walnuts and pistachios in a food processor until coarse crumbs form, then remove the blade. Add the maple syrup, cinnamon, and rosewater (if using) and stir everything together with a spatula. Set aside.
2. Line a pie dish with baking paper. If the filo pastry you're using is rectangular, divide it in half widthwise. Place a first layer of filo pastry in the pie dish, allowing the edges to overhang. Brush the pastry with oil and add another layer of filo pastry. Then spread a few tablespoons (45-55 g) of baklava filling evenly over the pie dish and top with the remaining filo pastry. Bake for 10-15 minutes, or until the center is golden brown.
3. Place the cornstarch in a medium, deep saucepan and add the soy milk until it is completely coated. Whisk until there are no lumps. Then add the remaining custard ingredients and place the pan over high heat. Let the custard simmer for 3 minutes, stirring constantly to prevent it from sticking to the bottom of the pan. Then reduce the heat to medium-low and continue stirring for about 10 minutes, or until the mixture has a thick, custard-like consistency. If there are any lumps, puree everything with an immersion blender until smooth, and let the custard cool for about 15 minutes.
4. Slowly pour the warm (not hot!) custard over the tart base; smooth the surface with the back of a spoon if necessary. Let the tart sit at room temperature for about 30 minutes, then refrigerate for at least 2 hours or overnight.
5. Once the custard has completely set, sprinkle the cake with the remaining baklava filling and drizzle with a little more maple syrup. Store the cake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.

TIP: After you've spread the custard on the tart, avoid excessive temperature fluctuations or the custard will burst. And don't worry if your filo pastry breaks here and there. Once you've covered the entire tart with pastry, no one will notice.

Have you got the taste and do you want to bake more delicious recipes from the Delicious Vegan Baking cookbook? The cookbook from Becht Publishers is available online!

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