Fancy a dessert? But not any dessert, this majestic vanilla custard, and figs layered in a crunchy and wholesome pie crust; easy to make and a compliment getter! And, oh, it is gluten-free!

Enough chitchat! Here is the recipe!


• 700 g plant-milk
• 150 g vegan butter
• 100 g cornstarch
• 65 g vegan-sweetened condensed milk
• 1 tsp vanilla extract
• 1 tablespoon lemon zest
• 1 1/2 cups cooked and drained chickpeas
• 3 tablespoons vegan butter or coconut oil
• About 3 tablespoons of cornstarch
• 2 tablespoons of sugar
• 1 teaspoon vanilla extract
• Fresh figs and berries


  • 1.
    Add all the ingredients for the dough to a food processor or a blender and blend until smooth. If your dough is too soft, add more cornstarch. The dough is supposed to look like play dough and feel soft and dry to the touch.
  • 2.
    Add the dough to a 22 cm removable bottom mold, and pat it until the dough is evenly distributed on and around the mold. Prick it with a fork and place it in a 190C preheated oven for 15 to 20 minutes.
  • 3.
    Add all the ingredients for the custard in a pot and stir until all is incorporated.
  • 4.
    Turn on the heat to medium-low and stir until the cream thickens up
  • 5.
    Cover the cream surface with a cling film and allow it to cool completely, either in the fridge or on your countertop.
  • 6.
    When the pie crust is ready, remove it from the oven, allow to cool, and place the custard on top, spread it evenly, and cover it with the figs or your favorite summer fruit. Add some lemon zest for extra fragrance, freshness, and flavor.
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