Description
Indulge in rich flavors with these vegan fruit tarts, featuring a buttery crust and luscious custard topped with fresh wild berries.
Ingredients
- 120 grams vegan butter (½ cup) at room temperature
- 25 grams powdered sugar (¼ cup)
- 125 grams unbleached all-purpose flour (1 cup)
- 40 grams vanilla pudding powder (4 tbsp)
- 1 tablespoon cornstarch (7g)
- 400 milliliters plant-based milk (1 ¾ cups)
- 1 tablespoon agar-agar flakes (2g)
- 1-2 tablespoons cane sugar (15-30g) — optional
- 1 teaspoon ground cinnamon
- Fresh wild berries
- Powdered sugar for dusting (optional)
Instructions
- Cream together the vegan butter and powdered sugar until light and fluffy.
- Add the unbleached all-purpose flour and mix until the dough forms a cohesive ball.
- Press one to two tablespoons of the dough into the bottom of each prepared tart pan, pricking the dough with a fork several times.
- Bake for about 20 minutes or until the crust is lightly browned. Allow to cool on a wire rack.
- Mix four tablespoons of plant-based milk with vanilla pudding powder and cornstarch until smooth for the custard.
- Add the remaining plant-based milk, agar-agar flakes, cane sugar (if using), and ground cinnamon, whisking until combined.
- Transfer to a saucepan, bring to a boil while stirring constantly, then reduce heat and simmer for 5-6 minutes until thickened.
- Pour the filling into the tart shells, tapping gently to release air bubbles.
- Let the custard set and cool completely before serving.
- Top with fresh wild berries and dust with powdered sugar if desired.
Notes
Consider adding citrus zest for enhanced flavor. Using cornstarch as a substitute for agar-agar is a great alternative if needed.