01/02/2021Pastries - Desserts
Vegan Fruit Tart
Servings
6
Ingredients
Cups
For the pastry cream
- -plant-based milk 500 (mL)
- -coconut oil 140 (g)
- -sugar 100 (g)
- -cornstarch 40 (g)
- -vanilla 1
For the whipped cream
- -coconut oil 100 (mL)
- -soy milk 100 (mL)
For the pie crust
- -all-purpose flour 190 (g)
- -almond powder 20 (g)
- -sugar 35 (g)
- -icing sugar 20 (g)
- -coconut oil 80 (g)
- -plant-based milk 100 (mL)
For the frangipane
- -sugar 50 (g)
- -plant-based milk 100 (mL)
- -cornstarch 20 (g)
- -salt 0.5 (tsp)
- -coconut oil 20 (g)
- -almond powder 150 (g)
The fruits
- -orange 2
- -kiwi 2
- -pears 2
- -passion fruits 2
- -mango 1
- -pomegranate 1
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Steps
- The day before, prepare the cream for the whipped cream: boil the soy milk. Pour it over the coconut oil and whisk using an electric whisk (or blender) for 2 minutes to ensure the fat and milk are well combined. Refrigerate overnight.
- Prepare the pastry cream: Split the vanilla bean in half and collect the seeds. In a saucepan, heat 400 mL of plant-based milk with the coconut oil, vanilla seeds, and the split vanilla bean. In a mixing bowl, combine the sugar, cornstarch, and the remaining 100 mL of plant-based milk. Pour the boiling vanilla mixture over it and whisk. Transfer everything back to your saucepan and bring to a boil, whisking constantly. When the cream is cooked and very thick, stop cooking and transfer to a dish. Set aside in the fridge.
- Prep the pie crust: mix the flour, almond powder, starch, sugar, and powdered sugar. Add the unmelted oil and knead with your little hands. Crumble the dough between your two hands to make it sandy. Add the milk. Knead your dough to make it uniform and shape it into a ball. Roll out the dough into a circle and line your pie pan.
- Preheat the oven to 180°C (350°F).
- Prepare the frangipane: melt the oil. Mix all the ingredients together. Pour the mixture into the pie crust. Bake for approximately 40 minutes.
- Finish the princess cream: start by whipping the milk and oil mixture prepared the day before into whipped cream using an electric whisk. Also whip the cooled pastry cream with an electric whisk. Using a spatula, gently fold the whipped cream into the pastry cream in several stages. Once all the whipped cream is incorporated and the cream is smooth, set aside in the refrigerator.
- Peel and nicely cut the fresh fruits.
- Once the tart is cooked and cooled, pipe the vanilla princess cream on top. Decorate with plenty of fruits! It's ready!
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Vegan Fruit Tart
For: 6 serv.Difficulty: MediumPreparation: 45 minCooking: 50 minFridge: 12h00
Ingredients
For the pastry cream
- -plant-based milk 500 (mL)
- -coconut oil 140 (g)
- -sugar 100 (g)
- -cornstarch 40 (g)
- -vanilla 1
For the whipped cream
- -coconut oil 100 (mL)
- -soy milk 100 (mL)
For the pie crust
- -all-purpose flour 190 (g)
- -almond powder 20 (g)
- -sugar 35 (g)
- -icing sugar 20 (g)
- -coconut oil 80 (g)
- -plant-based milk 100 (mL)
For the frangipane
- -sugar 50 (g)
- -plant-based milk 100 (mL)
- -cornstarch 20 (g)
- -salt 0.5 (tsp)
- -coconut oil 20 (g)
- -almond powder 150 (g)
The fruits
- -orange 2
- -kiwi 2
- -pears 2
- -passion fruits 2
- -mango 1
- -pomegranate 1
Steps
Steps
- The day before, prepare the cream for the whipped cream: boil the soy milk. Pour it over the coconut oil and whisk using an electric whisk (or blender) for 2 minutes to ensure the fat and milk are well combined. Refrigerate overnight.
- Prepare the pastry cream: Split the vanilla bean in half and collect the seeds. In a saucepan, heat 400 mL of plant-based milk with the coconut oil, vanilla seeds, and the split vanilla bean. In a mixing bowl, combine the sugar, cornstarch, and the remaining 100 mL of plant-based milk. Pour the boiling vanilla mixture over it and whisk. Transfer everything back to your saucepan and bring to a boil, whisking constantly. When the cream is cooked and very thick, stop cooking and transfer to a dish. Set aside in the fridge.
- Prep the pie crust: mix the flour, almond powder, starch, sugar, and powdered sugar. Add the unmelted oil and knead with your little hands. Crumble the dough between your two hands to make it sandy. Add the milk. Knead your dough to make it uniform and shape it into a ball. Roll out the dough into a circle and line your pie pan.
- Preheat the oven to 180°C (350°F).
- Prepare the frangipane: melt the oil. Mix all the ingredients together. Pour the mixture into the pie crust. Bake for approximately 40 minutes.
- Finish the princess cream: start by whipping the milk and oil mixture prepared the day before into whipped cream using an electric whisk. Also whip the cooled pastry cream with an electric whisk. Using a spatula, gently fold the whipped cream into the pastry cream in several stages. Once all the whipped cream is incorporated and the cream is smooth, set aside in the refrigerator.
- Peel and nicely cut the fresh fruits.
- Once the tart is cooked and cooled, pipe the vanilla princess cream on top. Decorate with plenty of fruits! It's ready!