Vegan Berry Tart

Vegan Berry Tart

 

Shortcrust Pastry:

  • 1 ¼ cups organic all-purpose flour
  • 1/3 cup vegan butter or coconut oil
  • 4 tbsp coconut sugar (can use cane)
  • 1 tbsp cold water

Custard:

  • 1 ½ cup canned coconut cream (thick top part only)
  • 1 ¼ cups oat milk 
  • ½ cup corn starch
  • 1/3 cup maple syrup (can use cane sugar)
  • 2 tbsp vegan butter or coconut oil
  • 1 ½ tbsp vanilla extract
  • Pinch of turmeric for color
  • Pinch of black salt

To Decorate: 

  • Use your berries or fresh organic fruit of your choice and have fun!

Instructions:

Pastry:

Preheat oven to 350 degrees. Line a loose-bottom tart tin or spray with non-stick oil.

Add all the base ingredients to medium sized bowl. Add extra water if it’s a bit crumbly, make sure it is pliable dough. 

On a floured surface, roll out the pastry into a thin circle and transfer the pastry dough to the tart tin and press around the base and sides, trim off any excess. Prick the bottom with a fork to let hot air escape while baking.

Bake Crust for 10-15 minutes or until the pastry is slightly golden. Allow it to cool in tart tin.

Custard:

Add all the ingredients to a sauce pan without heating. Whisk until it is lump free from the corn starch. Place saucepan over medium heat and cook for 10-15 minutes while stirring. Taste test and add any extra vanilla, salt, etc. if needed to taste. 

The mixture is ready when you lift your whisk and it leaves little ‘ribbons’ of custard. You will see the custard start to thicken.

Remove saucepan from the stove and cool for 10 minutes while stirring occasionally. If it is lumpy, blend with immersion blender. 

When the custard has thickened further, pour into your tart base. Chill for at least 4 hours in the fridge or 2 hours in the freezer. Decorate and serve!

 

Recipe by Laura Ball