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Maple Custard Tarts | Gluten-Free | Vegan | Nut-Free

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How do I describe this silky creamy velvety mapley rich custard that has a pillowy texture that literally melts in your mouth? Hmm, I am at a loss for words. I don’t want you thinking that I visited the bible of synonyms — my taste buds were literally tripping over themselves with each spoonful. This dessert is gluten-free, vegan, nut-free (unless you use a nut-based crust), and oil-free, yet nutrient-dense. Trust me, each bite will have you convinced that you are eating a VERY decadent and luxurious dessert but without ANY guilt attached to it.

I am not one to oversell a recipe. I wouldn’t do that to you.  I don’t use words to just lure you in, I use words that come to mind as I take in the whole experience. I hope that you feel inspired to give this recipe a try. It’s quick and super easy to make. Ready to dive in? Great, let’s go over a few things before you tie those apron strings.

Typical custard recipes use milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes flour, corn starch, or gelatin. When I read up on the art of making custard,  my mind was checking off every single ingredient as one that I DON’T eat. I have to admit, I do love a good challenge; therefore, I set out to create a whole-food, plant-based custard that didn’t lack in flavor, texture, and most importantly… nutrition. We CAN be healthy and enjoy our food, too!

Tips and Techniques

Key Ingredient – Sweet Potato

The type of sweet potato you use is important. IF you can get your hands on Japanese sweet potatoes, please grab them, as they are my preference. Unfortunately,  they don’t sell them locally where I live. I just so happened to stumble upon them during a quick trip to Portland. Knowing that this variety may be challenging to find, I also tested the recipe with a standard WHITE sweet potato and it turned out wonderful… whew! I didn’t want this recipe to be that I could make only if I were lucky enough to find Japanese sweet potatoes.


May this recipe bless your body with comfort and nutrition! blessings, amie sue



Maple Cream Filling – yields 2.5 cups


Sweet Potato – bake or steam*

  1. Wash and inspect the sweet potatoes, removing any damaged sections. Do not pierce or cut into the potato.
  2. Wrap in newspaper, followed by foil, to create a moist, steamed texture. Place on a baking sheet and slide into the oven.
  3. Bake at 375 degrees (F) for 50-65 minutes – this produces a super sweet, buttery cheesecake-like texture.
  4. Once the potatoes are done baking and cool enough to handle, gently peel the skins off with your fingers.
  5. *I steamed the sweet potatoes in an Instant Pot for roughly 13 minutes (size depending), letting it naturally release pressure. Poke with a fork; if it doesn’t glide in easily, cook a bit longer.


  1. While the sweet potatoes are cooking, make the crust. See above for recipe ideas and sizing.

Maple Custard

  1. In the blender, combine the peeled sweet potatoes, plant-based milk, maple syrup, vanilla and maple extract, stevia, and salt. Blend until velvety smooth.
  2. Pour or spoon the custard into the crust, making sure to add enough to completely fill the cavity.
  3. See above for more ideas on how to enjoy this custard.
  4. The custard will last for roughly 5+ days. The crusts last longer, but since the custard is made with a whole food ingredient, you will want to enjoy it sooner than later.
  5. Store any leftovers in an airtight container in the fridge.

2 thoughts on “Maple Custard Tarts | Gluten-Free | Vegan | Nut-Free

  1. Lyn says:

    Hi Amie Sue,
    Oh my word, Gene can actually have this- I won’t be able to put the vanilla in it (he’s allergic ) but every thing else he can have!!! THANK YOU AND I AM SHOUTING THIS TO YOU !!!! :] So happy to have a sweet treat for him that is healthy, and non allergic !!!!! So happy, and I am doing the happy dance, now off to find a mud puddle!! Lol Thank you for developing this recipe !!!! Lyn :]

    • amie-sue says:

      Oh I LOVED reading this! I truly hope you give the recipe a try. The custard alone is AMAZING and I could eat it by the buckets loads. haha Keep me posted if you give it a try. I hope Gene loves it too!! If you find a mud puddle big enough for two, let me know! haha hugs, amie sue

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