Vegan fruit tart
The journey continues through the veg recipes of chef friends who have chosen plant-based cuisine for their personal and professional expression. This month I propose the recipe for a dessert I would say not only Green & Veg but also "evergreen" – a classic of classics – that is the fruit tart in its vegan version.
INGREDIENTS(For the short crust pastry)
500 g organic flour of your choice100 g lightbrown sugar 250 g vegetable butter of your choice coldsalt a pinch bourbonvanilla limoncello dop a spray
(For the custard)
250 ml of vanilla soy vegetable drink50-60 g of brown sugar30 g of cornstarchvanilla bourbona pinch of turmeric for coloring
(For the finish)
fresh seasonalfruit mint leaves agaragar jelly
PREPARATION
Prepare the pastry the night before use, putting the flour, sugar, salt, vanilla in a planetary mixer. With the leaf tool, start turning at idle. Once the ingredients are mixed, add the chopped cold vegetable butter. Turn for a few minutes increasing the speed. Add the limoncello a little at a time until the dough becomes compact. When it sticks to the leaf, stop immediately and place in the refrigerator covered or better vacuum-sealed. The next day, prepare the custard by mixing the ingredients and bring them to a boil for a few minutes, stirring vigorously to avoid lumps. Cover the cream and let it cool in the fridge. In the meantime, prepare the base of the tart, rolling it out to the desired height and piercing it before baking it in a convection oven at 160° for 40 minutes. Once cooled, blend the custard for about a minute at maximum power, which has hardened. Garnish the base when it is cold with the cream and fruit. Polish with plant-based gelatine and finally garnish with a few mint leaves.
The journey continues through the veg recipes of chef friends who have chosen plant-based cuisine for their personal and professional expression. This month I propose the recipe for a dessert I would say not only Green & Veg but also "evergreen" – a classic of classics – that is the fruit tart in its vegan version.
INGREDIENTS
(For the short crust pastry)
500 g organic flour of your choice
100 g light
brown sugar 250 g vegetable butter of your choice cold
salt
a pinch bourbon
vanilla limoncello dop a spray
(For the custard)
250 ml of vanilla soy vegetable drink
50-60 g of brown sugar
30 g of cornstarch
vanilla bourbon
a pinch of turmeric for coloring
(For the finish)
fresh seasonal
fruit mint leaves agar
agar jelly
PREPARATION
Prepare the pastry the night before use, putting the flour, sugar, salt, vanilla in a planetary mixer. With the leaf tool, start turning at idle. Once the ingredients are mixed, add the chopped cold vegetable butter. Turn for a few minutes increasing the speed. Add the limoncello a little at a time until the dough becomes compact. When it sticks to the leaf, stop immediately and place in the refrigerator covered or better vacuum-sealed. The next day, prepare the custard by mixing the ingredients and bring them to a boil for a few minutes, stirring vigorously to avoid lumps. Cover the cream and let it cool in the fridge. In the meantime, prepare the base of the tart, rolling it out to the desired height and piercing it before baking it in a convection oven at 160° for 40 minutes. Once cooled, blend the custard for about a minute at maximum power, which has hardened. Garnish the base when it is cold with the cream and fruit. Polish with plant-based gelatine and finally garnish with a few mint leaves.
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