Home ยป Polar Bear Custard Tartlets | Ft Natures Charm

Polar Bear Custard Tartlets | Ft Natures Charm

Try making these vegan custard tarts for an irresistible festive dessert! 

A 3 ingredient crust with a layer of caramel sauce, a homemade custard filling topped with a white chocolate dome and chocolate details. 

A wonderful, festive dessert that you can make ahead of time so it’s great for a dinner party, Christmas party/family gathering.

Tartlets are one of my absolute favourite things, and if you love them too, you are going to love these ones!

These tartlets are easy to make, fun to decorate and are overall…scrumptious. They pair delightfully with a drizzle of dairy-free cream or caramel sauce.

Speaking of caramel sauce (nice segway there holly), in the middle of the creamy custard filling, there is a hidden core of caramel sauce- SAY WHAT!

This recipe is a paid partnership with Nature’s Charm [AD]

For more information about product placement and partnerships, check out my Disclosure Policy).

For an extra burst of flavour and sweetness, I added a teaspoon’s worth of the Natures Charm Coconut Caramel sauce into the middle of the custard, so when you tuck in, it oozes delicious caramel! This caramel sauce is packed full of coconutty, caramel flavour along with being gooey, sticky and everything you look for in a yummy dessert sauce.

    Their sauces are:

  • Vegan
  • Gluten-free
  • Soy-free

Natures Charm products are my favourites to bake with, If you’ve been following along with my blog journey, you’ll have known that already! All of their products are vegan friendly and cruelty-free. They also taste PHENOMENAL- You gotta’ try them!

They also have dessert toppings, coconut-based products like coconut whipping cream, condensed coconut milk etc.

Check out their range here.

I experimented with their new Coconut Custard to make a tasty custard filling for these tartlets.

Oh my, this custard is DELICIOUS! It’s ultra-creamy, silky smooth and reminds me of the custard I used to have when I was younger.

Custard is one of those desserts which goes with anything and everything. It’s perfect alongside bananas, ontop of chocolate cakes, apple pies or made into these cute tartlets for example.

On top of the custard sits a very proud (and delicious) white chocolate polar bear, to keep with the Christmas theme, but it can be made at any time of the year.

In order to make the dome of the white chocolate, you’ll need a silicone mould, I have linked my exact one here

Discover more recipes Ft Natures Charm products here.

Preparation: 20 minutes

Baking time: 10-12 minutes

Chilling time: 2-4 hours

Serves: 6

Level: Medium


Ingredients for the crust
-200g of plain flour
-4 tablespoons of maple syrup
-100g of coconut oil (melted)

Ingredients for the custard filling
-200ml of dairy-free milk
-200g of Natures Charm Coconut Custard
-60g of caster sugar
-1/2 vanilla bean pod (seeds only)
-1/2 teaspoon of Agar Agar
-Pinch of turmeric (optional)


Natures Charm Coconut Caramel Sauce

Ingredients fo the white chocolate polar bear

-200g of dairy-free white chocolate

-20g of dairy-free dark chocolate

TIP: To make the polar bears, you’ll need a silicone mould.


Method (crust)

1. Pre-heat your oven to 180 degrees c fan oven and line six, 10cm mini tartlet tins with greaseproof paper or grease with coconut oil.

2. In a mixing bowl, combine the plain flour, melted coconut oil and maple syrup.

Mix and bring together with your hands until a dough forms.

3. Press the dough into the lined tins, prick the base with a fork and pop into the oven to bake for 10-12 minutes, until golden in colour.

Allow to cool fully before filling.

Method (custard filling)

1. In a large saucepan, add in the dairy-free milk, Nature Charm Coconut Custard, sugar, vanilla seeds and a pinch of turmeric powder (if using). Place onto the hob and heat over medium until boiling, stirring continuously. 

2. Once boiling, add in the agar agar powder and whisk until the agar has dissolved. 

Whisking also prevents the custard from sticking and burning to the pan.

Keep boiling for a further 2-4 minutes then turn off the heat.

3. Pour and divide half of the custard between each tartlet case.

Add a teaspoon of Natures Charm Coconut Caramel Sauce into the center then pour over the remaining custard filling. You’ll want to work quite fast as the custard may start setting if left too long.

4. Place the tartlets into the fridge and allow to set. This will take 2-4 hours.

In the meantime, make the white chocolate ‘polar bear’ domes.

Method (white chocolate polar bear domes)

1. Fill a small saucepan 3/4 full with water and place onto the hob over low/ medium heat. This creates a bain-marie. 

Finely chop the white chocolate and place 3/4 of it into a heatproof bowl. Place the bowl on top of the saucepan and allow to melt. You’ll need the other 1/4 of the chocolate to temper it.

Check out this amazing tutorial on how to temper chocolate.

2. Using a food-grade brush, brush a thin layer of tempered chocolate into silicone molds then place into the freezer for 5 minutes.

Paint a second coat of chocolate over the first, making sure it’s thick and covers any gaps or holes. Pop into the freezer for 5 minutes.

3. With any leftover white chocolate, add it into a piping bag and pipe small round ‘buttons’ on some greaseproof paper. This is for the ears and nose. 

4. Remove the chocolate spheres out of the moulds, they’ll be shiny and firm to touch and place them onto a clean work surface.

Use melted white chocolate to stick on the ears and nose (As seen in the photos).

5. Melt the dark chocolate in a bain-marie, add it into a small piping bag with the tip snipped off or a really small round tip nozzle and pipe on two dots for the eyes and a nose (as seen in the photos).

6. When the custard is set, just before serving place on a polar bear.

Best enjoyed day of making, store the tartlets in the fridge. As the crust contains coconut oil, allow the tartlets to stand at room temprate for 10-15 minutes before serving. This makes the crust softer.

Shop the whole ‘Natures Charm’ range here.

 A huge thank you to Natures Charm for collabing on this recipe with me!

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