Homemade Vegan Eggnog + Vegan Eggnog Custard Tart Recipe by @addictedtodates Thick and creamy vegan eggnog made using @naturescharm condensed oat milk and evaporated oat milk, and other ingredients like warming spices and real vanilla bean🎄 It has a buttery shortcrust pastry, creamy eggnog custard filling, and is topped with the NEW @naturescharm oat whipping cream You must try it out! 😋 RECIPE For the pastry: - 160g plain flour - 100g vegan butter, cubed - 25g granulated sugar - 1⁄4 tsp sea salt - 1 tbsp plant-based milk For the filling: - 600ml vegan eggnog (recipe on the blog) - 45g cornstarch - 50g vegan butter, cubed - 60g @naturescharm oat whipping cream Toppings: - 340g @naturescharm oat whipping cream - Vegan sugar cookies (recipe on the blog) - Nutmeg, freshly grated METHOD 1️⃣ Pulse the flour, butter, sugar, salt, and milk in a food processor until the ingredients stick together to form a ball of dough. Chill for 30 minutes. Preheat your oven to 180°C (356°F). Lightly grease a 9" tin with oil and line the base with parchment paper. 2️⃣ Roll out the dough to an inch larger than the circumference of the tin. Use the rolling pin to carefully lift the pastry over the tin. Use a knife to cut around the edges if needed. Pierce several holes into the base of the pastry using a fork. 3️⃣ Take a sheet of parchment paper and cut it into a circle slightly larger than the tart. Rest it on top of the pastry and fill the base with baking beads. Blind bake in the oven for 20 minutes. Remove the baking beads and bake for another 10 minutes. 4️⃣ Whisk the eggnog and cornstarch in a saucepan until completely smooth. Add the butter and oat cream and bring to a simmer. Stir constantly and cook for 8-10 minutes until thickened. 5️⃣ Transfer the filling into the pastry shell and chill for 2-3 hours until set. 6️⃣ Top with @naturescharm whipped oat cream, cookies and freshly grated nutmeg. #HolidayBaking