This baklava custard tart can easily become your favorite recipe Just like conventional baklava, this tart has loads of nuts, crispy ­filo pastry, and multiple layers. This is taken to the next level, as well. Instead of thickening the custard with eggs, this recipe uses cornstarch which is much easier to use! The subtle vanilla and sweetness from the custard perfectly complement a punchy and flavorsome baklava ­filling.

Baklava Custard Tart [Vegan]

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Baklava Filling and Topping:

  • 3/4 cup walnuts
  • 1/2 cup pistachios
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon
  • Few drops of rose water (optional)
  • Few drops of lemon juice (optional)

For the Base:

  • 8 sheets of filo pastry, defrosted
  • 1/4 cup light-tasting vegetable oil, such as sunflower or rapeseed

For the Custard Layer:

  • 1/3 cup cornstarch
  • 2 1/2 cups soy milk
  • 1/4 cup maple syrup, to taste, plus more for drizzling
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • Pinch of turmeric powder, to color


To Make the Base:

  1. Preheat the oven to 350°F.
  2. Add the walnuts and pistachios to a food processor.
  3. Pulse until it reaches coarse crumbs, then remove the blade of the food processor.
  4. Add the maple syrup, cinnamon, and rose water (if using) to the nuts and mix with a spoon. Set aside.
  5. Line a tart tin with baking paper. If your filo pastry is rectangular, cut it in half along the width.
  6. Place one layer of filo pastry in the tart tin allowing the ends of the pastry to pop over the tin. Brush the pastry with oil and repeat with half of the pastry to cover the entire tart tin.
  7. Scoop a few tablespoons of the baklava mixture on the base of the tart and spread it evenly. Layer and repeat with the remaining pastry.
  8. Bake the pastry in the oven for 10 to 15 minutes, or until the middle of the tart is golden.

For the Custard:

  1.  Add the cornstarch to a medium-size, deep saucepan with just enough soy milk to cover. Whisk until there are no more lumps of cornstarch.
  2. Add all the remaining custard ingredients to the saucepan and place it over high heat.
  3. Bring the custard to a boil for 3 minutes while whisking to make sure it doesn’t stick to the bottom of the pan.
  4. Reduce to low-medium heat and whisk for around 10 minutes, or until it reaches a thick custard consistency.
  5. If there are lumps in your custard, blend it with a stick blender until it is smooth.
  6. Set aside the saucepan to cool for about 15 minutes.

To Assemble the Dessert:

  1.  While the custard is warm (but not hot), slowly pour it into your tart crust. If needed, smooth the surface with the back of a spoon. Leave the tart at room temperature for about 30 minutes, then set aside in the fridge for at least 2 hours or overnight.
  2. When the custard has fully set, sprinkle with the remaining baklava topping and drizzle with additional maple syrup. Serve!


- TIP: Don’t worry if your filo pastry breaks. When you layer all your filo pastry, you won’t notice! - After you pour the custard into the tart, make sure the tart doesn’t change temperature dramatically otherwise the custard will crack.

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