
Vegan Berry Tart
5h 35m
An indulgent, elegant, and delicious summer tart recipe.
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!
Yield 4 portions
Hazelnut
120 gAlmond
60 gDark Chocolate
50 gVegan Cooking Cream
30 gMixed Berries
to decorateDigestive Biscuit
60 gBaking Powder
1 tspWhite Sugar
200 gSalt
½ tsp
Vegan Vanilla Custard
Soy Milk
330 gVanilla Bean
1White Sugar
3¼ tbspCorn Starch
¼ cupVegan Margarine
2¾ tbsTurmeric Powder
½ tsp
Vegan Diplomat Cream
Vegan Whipping Cream
130 g
Vegan Chocolate Ganache
Vegan Chocolate
1¼ cupsVegan Cooking Cream
¾ cupSoy Milk
¼ cupSalt
a pinch
Equipment
Silicone Baking Mold
Kitchen Scale
Plastic Wrap
Whisk