Seasonal strawberries: what goodness! What's better than a good fresh tart with seasonal fruit, ideal for breakfast in the morning or as a snack? Nothing, especially since this is my favorite dessert! So here is the greedy and delicious vegan fruit tart recipe, very fun to decorate with its bright colors. Obviously the fruit I chose is the one I had, but depending on the season, pineapple, melon, berries, peaches or pears can also be used. Watchwords: fantasy!
Don't store avocado like this: it's dangerous
Seasonal strawberries: How tasty! What's better than one good fresh tart with seasonal fruit, ideal for breakfast in the morning or as a snack? Nothing, especially since this is my favorite dessert! So here is the greedy and delicious vegan fruit tart recipe, very fun to decorate with its bright colors. Obviously the fruit I chose is the one I had, but depending on the season, pineapple, melon, berries, peaches or pears can also be used. Watchwords: fantasy!
- 250 gr organic soft wheat flour
- 100 gr brown sugar
- 125 gr non-hydrogenated margarine
- Juice of 1 lemon (large)
- A pinch of baking soda
VEG CUSTOM CREAM
- 300 grams of soy milk
- 60 gr of brown sugar
- 2 tablespoons of potato starch
- Zest of 1 lemon
- 2 kiwi
- 1 banana
- A basket of strawberries
- To polish the fruit:
- 50 gr water
- 15 gr sugar
- 3 g of starch or cornstarch
Or apple or apricot jelly, but also simple apricot jam diluted and blended with a little warm water is perfect
To make the shortcrust pastry, arrange the flour in a heap, place it in the center room temperature margarine cut to diced and sugar. Work by mixing together the sugar and margarine first, gradually incorporating the flour. Add the lemon juice and finally baking soda. Knead well and thoroughly until you get a homogeneous compound and smooth. Shape into a ball and leave to rest in the fridge for 30-40 minutes.
Meantime I will prepare the cream. Put in a non-stick saucepan the potato starch and 60 grams of sugar. On low heat, add the soy milk a little at a time, always stirring with a wooden spoon. Add the zest of half a lemon and bring to a boil, always over low heat and continuing to mix vigorously, avoiding creating lumps, until the cream thickens. Turn off and allow to cool.
Line now with greaseproof paper a round pan of 28 cm in diameter, roll out the pastry that is placed, taking care to form edges about one centimeter high and prick the bottom with a fork. Bake the tart in a preheated oven at 180 degrees for 3540 min. Once cooked, take it out of the oven. When it is cold, remove it from the pan and place it on a serving plate.
In the meantime, wash the fruit, cut the kiwifruit, banana and strawberries into not too thin slices, leaving perhaps a whole strawberry to be placed in the center. Pour the cold custard over the tart and spread it evenly with a spatula. Decorate with fruit to your liking. Now all that remains is the last touch, the polishing of the topping: you can choose one of the various alternatives written above. In this case, I put water, sugar and starch in a saucepan to heat, without boiling and melting the sugar well. When the liquid has set, remove it from the flame and allow it to cool a little, before brushing it gently on the fruit.
Refrigerate and serve cold. Bon appétit!