Skip to main content

Prep time

Cook time

Total time


3 medium tarts
How to make Ulu Hye's

Medicinal Vegan Choc Custard Tart

*Makes 9 small tarts or 3 medium tarts

Medicinal vegan chocolate custard tart – it blew our socks off. There is a therapeutic food we are just obsessed with and with good reason. What is it you ask? Why, medicinal mushrooms, that’s what! Now, before you skip to another recipe hear us out! Our resident taste tester and harshest critic loved these tarts and he had no idea there were mushrooms in it.

We used SUPERFEAST medicinal mushrooms in this recipe and simply cannot get enough. Medicinal mushrooms have a whole host of health benefits such as nourishing the adrenals, nervous and immune system, to name a few. If you’d like to learn more then click here for a great read on the benefits of medicinal mushrooms.

With the addition of Superfeast Jing powder, these medicinal vegan chocolate custard tarts are tonifying for the kidney and adrenals. In Traditional Chinese Medicine the kidneys hold our primordial essence “Jing”. This essence supplies our core energy. You could consider it as laying the foundations of our energy.

Jing contains a blend of medicinal mushrooms that may support with exhaustion due to stress or over exertion, improve energy levels, support healthy immune function as well as restore hormonal dysfunction. WOW.

These custard tarts are vegan and refined sugar free. There is such a low amount of sweetener in this recipe so these are diabetic friendly and a perfectly healthy treat.


  • ½ cup oat flour
  • ½ cup ground walnuts or almonds, your choice
  • ¼ cup desiccated coconut
  • 3 tbsp coconut oil, melted
  • 1.5 agave syrup
  • ¼ tsp salt



Combine oat flour, ground nuts, desiccated coconut and salt in a mixing bowl

Add coconut oil and agave and mix well

Press into mini cake tins or patty cakes. If using patty cakes, make sure there is a ridge so the custard can sit within the crust

Place in the freezer to set

To make the custard - place milk, cornflour and arrowroot in a small pot and stir until completed blended

Turn stove on to a medium heat and add rice malt syrup, cacao and mushroom and vanilla bean paste

With a whisk, stir continually until the custard gradually thickens. Once it has thickened to your desired consistency remove from heat. This may take up to 10 minutes

Once custard has thickened to your desired consistency, remove from heat. Pull the tart bases from the freezer and fill with custard

We topped these with edible flowers and a sprinkle of hemp seeds. But you can top with whatever you desire

Leave a Reply