Vegan Balinese Milk Pie, a simple yet tasty tart made with a sweet shortcrust pastry and a filling made with vegan condensed milk.
Pai Susu originated on the island of Bali and is popular with tourists and locals alike. It comprises of thin pastry with a layer of custard filling made with condensed milk. Our vegan version uses vegan condensed milk and coconut cream to make a delicious filling with the same texture as custard.
This dessert can be made as individual tarts or one larger sharing tart which slices nicely to share out. This recipe is for one large 22cm tart. If you are wanting smaller milk pies then the recipe is enough for six 10cm tart cases.
Vegan Balinese Milk Pie (Pai Susu)
A simple yet tasty tart made with a sweet shortcrust pastry and a filling made with vegan condensed milk.
- 225 g plain flour
- 45 g caster sugar
- ½ teaspoon salt
- 80 g cold vegan butter
- 55 ml of water
- 1 can of coconut milk cream from the top of the can
- 1 can of vegan condensed milk
- ½ tsp turmeric
- 2 tablespoons cornflour cornstarch
- Mix the flour, sugar and salt together in a bowl or stand mixer.
- Cut the cold butter into small pieces and add together with half of the water, mix together gradually adding more water if the mixture seems dry.
- Mix until the ingredients comes together then transfer onto a floured work surface. Knead until a smooth dough forms. The dough should be very soft but not sticky.
- Put the dough in a bowl and cover. Put in a fridge to cool for at least 15 minutes.
- Roll the dough on a lightly floured surface or between two pieces of cling film until it’s at your desired thickness, I like my base thin so I went for just under 1cm.
- Cut out a disc large enough to place into a lightly greased tart tin, be careful lifting the disc up as the dough will be fragile. Press down into 22cm tart tin until even all over and make sure there are no holes.
- Use a fork to prick the bottom of the tart base. This will help stop the base from rising.
- Preheat an oven to 200°C / 180°C fan
- Cover the tart with parchment paper and fill it with baking beans. If you don't have baking beans you can use rice. The weight on the tart at this stage will stop the base from rising.
- Blind bake the tart for 15 minutes then remove from the oven. Remove the beans and parchment paper and continue to bake for a further 20 minutes or until the tart is lightly golden brown.
- Add the condensed milk and the cream from the top of the can of coconut milk to a pan.
- Heat the mixture over medium heat and mix using a whisk until well incorporated.
- Add in the turmeric and sieve the cornflour (cornstarch) in while continuing to whisk to avoid getting any lumps.
- Bring the mixture to a boil while continuing to whisk. Boil for 2 minutes to allow the mixture to thicken slightly.
- Once the mix has thickened slowly pour into your tart base. Leave out to cool and when cool enough transfer to the fridge.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!