Vegan Fruit Tart
For a sunny dessert, this fruit tart is an ideal candidate. Plus, it features no dairy products. We used an almond beverage and coconut oil to replace the cream and butter in the pastry cream. Even with adapted ingredients, this vegan tart is as good as the original recipe.
Ingredients
- 3/4 cup (115 g) unbleached all-purpose flour
- 1/2 cup (65 g) ground almonds
- 1/3 cup (45 g) icing sugar
- 1/4 tsp salt
- 1/3 cup (75 ml) virgin coconut oil
- 2 tbsp (30 m) unsweetened almond beverage (see note)
- 1/4 cup (55 g) sugar
- 2 tbsp cornstarch
- 2 tsp unbleached all-purpose flour
- 1 pinch turmeric (optional) (see note)
- 1 1/2 cups (375 ml) unsweetened almond beverage
- 1 tsp (5 ml) vanilla
- 2 tbsp (30 ml) virgin coconut oil
- 1 cup (150 g) fresh blueberries
- 1 cup (140 g) fresh blackberries
- 1 cup (135 g) fresh raspberries
- 2 kiwis, peeled and cut into large dice
Instructions
- In a food processor, combine the flour, ground almonds, icing sugar and salt. Add the coconut oil and pulse until the mixture has a sandy texture. Add the almond beverage and pulse just until the dough starts coming together. Add more almond beverage as needed.
- Remove the dough from the food processor. With your hands, press the dough evenly along the bottom and up the sides of a 9-inch (23 cm) round, 1-inch (2.5 cm) deep tart pan with removable bottom. Prick the dough with a fork. Refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- Bake for 18 to 20 minutes or until nicely browned. Let cool completely, about 1 hour.
For a sunny dessert, this fruit tart is an ideal candidate. Plus, it features no dairy products. We used an almond beverage and coconut oil to replace the cream and butter in the pastry cream. Even with adapted ingredients, this vegan tart is as good as the original recipe.