Vegan Fresh Fruit Tart

Tags: #vegan #dessert #tart #pastry #fruit Serving: 8 slices Total time: 3 hours 30 minutes

A classic French-style fruit tart with crisp vegan sweet pastry, silky dairy-free pastry cream, and a glossy apricot glaze.

Ingredients

Tart shell:

• 250 g all-purpose flour
• 30 g almond flour
• 90 g powdered sugar
• 2 g fine sea salt
• 140 g vegan butter, cold, cubed
• 30 ml aquafaba, chilled
• 5 ml vanilla extract

Vegan pastry cream:

• 500 ml unsweetened soy milk
• 100 g granulated sugar
• 45 g cornstarch
• 1 g fine sea salt
• 0.25 g ground turmeric (optional, for color)
• 5 ml vanilla extract
• 40 g vegan butter

Fruit and glaze:

• 600 g mixed fresh fruit, sliced
• 120 g apricot jam
• 15 ml water
• 5 ml lemon juice

Steps

1. Sift flour, almond flour, powdered sugar, and salt into a large bowl.
2. Cut in vegan butter with a pastry cutter until coarse crumbs form.
3. Drizzle aquafaba and vanilla over the mixture.
4. Mix with a fork until the dough just clumps.
5. Press the dough together into a flat disk.
6. Wrap the disk tightly in plastic.
7. Chill the disk for 45 minutes.
8. Unwrap the disk.
9. Roll the dough to 3 mm thickness between two sheets of parchment.
10. Fit the dough into a 23 cm tart pan with removable bottom.
11. Press the dough into the corners gently.
12. Trim the edges flush with the rim.
13. Dock the base all over with a fork.
14. Freeze the shell for 15 minutes.
15. Heat the oven to 180°C.
16. Line the shell with parchment.
17. Fill the shell with baking beans.
18. Bake the shell for 18 minutes.
19. Remove the baking beans.
20. Remove the parchment.
21. Bake the shell for 12 minutes.
22. Cool the shell on a rack for 30 minutes.
23. Whisk sugar, cornstarch, salt, and turmeric in a saucepan.
24. Whisk cold soy milk into the pan until smooth.
25. Place the saucepan over medium heat.