Vegan Berry Tart

Cut 1 vanilla bean lengthwise and scrape out the seeds

Place 2 tsp of white sugar on top of the vanilla seeds. Mash them together using the tip of a knife

Add 330 g of soy milk to a saucepan. Add the vanilla seeds and pods, and let it simmer over medium-low heat for 5-10m to infuse flavors

Add ¼ cup of corn starch and the remaining sugar to a bowl. Mix to combine

Add ¼ cup of the simmered milk and whisk until everything is dissolved

Pour the sugar mixture back into the saucepan and cook for 2m, whisking constantly until it thickens. Remove from the heat

Add 2¾ tbsp of vegan margarine and ½ tsp of turmeric powder. Whisk until combined and remove the vanilla pods

Transfer the vanilla custard to a bowl and cover it with plastic wrap, pressing it against the cream

Place it in the refrigerator for 1h until it cools down

Transfer 130 g of vegan whipping cream to a stand mixer bowl with the whisk attachment. Whip until you get stiff peaks and reserve

Once the vanilla custard is cool and firm, whip it in the stand mixer with the whisk attachment until creamy

Gently fold the whipped vegan cream into the vanilla custard until combined. The vegan diplomat cream is ready

Preheat the oven to 180 °C

Blend 60 g of hazelnuts in a food processor until you obtain a coarse flour

Coarsely chop 60 g of almonds and 60 g of hazelnuts

Add the hazelnut flour and the chopped nuts to a large bowl

Add 30 g of vegan cooking cream and 200 g of white sugar

Process 60 g of digestive biscuits into a coarse flour and add to the bowl. Add 1 tsp of baking powder

Add ½ tsp of salt and 50 g of dark chocolate. If you are using a chocolate bar, chop it into small chunks

Mix all the ingredients together

Fill the silicone molds with the mixture and even out the surface

Bake at 180 °C for 35m until golden brown

Add a pinch of salt to 1¼ cup of vegan chocolate in a medium bowl. If you are using chocolate bar, break it for easy measuring and melting

Add ¾ cup of vegan cooking cream and ¼ cup of soy milk to a small saucepan. Bring it to a simmer over low heat

Pour the hot mixture over the chocolate

Whisk until the chocolate is melted and the ganache is homogeneous

Take the silicone molds out of the oven. Let them cool down and remove the baked tart bases from the molds

Cover each base with 1 tbsp of the Vegan Chocolate Ganache and a generous amount of the Vegan Diplomat Cream. You can use a piping bag for a more professional presentation

Decorate with mixed berries to taste. The vegan berry tart is ready

Enjoy!