Fruit Tart
Ingredients:
For the pastry:
250 gr of flour
100 gr of soy butter
100 gr of sugar
a small glass of milk (rice, oat, soy …)
a pinch of salt
grated zest of 2 lemons
For the custard:
300 ml of soy cream
4 tablespoons of sugar
grated zest of 2 lemons
For the gelatine:
agar agar
apple juice or water
For the filling:
fruit (kiwi, strawberries, peaches, pineapple, bananas, cherries…)
Method:
Pastry:
Combine all the ingredients except milk in a large bowl. Work with your hands, mixing well; then add the milk necessary to form a firm “ball” , which you’ll place in the refrigerator.
Cream:
Mix all the ingredients.
Remove the “ball” from the fridge, rolli it out and line the bottom and the sides of a nice cake mold. The dough should be, say, 1-1,5cm high, according to your taste. Bake at 180°C until it becomes nicely golden on the surface, more or less for 20 minutes.
When the pastry has cooled, spread a layer of cream and chopped fruit (pineapple, strawberries, kiwi, bananas, cherries …). Store in refrigerator.
Prepare the gelatine with agar agar. Dissolve a spoon of it in some apple juice or water. Boil slowly for fifteen minutes. Turn the heat off.
Store in the fridge a little before serving.
Chef: MonicaVegan from VeganBlog
Thisi is marvelous! It reminds me my Mum’s tarts for my and my sister’s birthdays when we were kids