Vegan Pineberry Tart
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When you think of berries, your mind automatically conjures an image of vibrant strawberries 🍓, blackberries, and blueberries🫐, each with a distinct color and flavor.
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Mine did too, until I encountered their quirky cousin——pineberry!
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Living in Dubai has taught me to expect the unexpected in the fruit aisle. We get an assorted variety of exotic 🌴 fruits from all around the world each year.
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After a few seconds of contemplation, I decided to be adventurous and bring these berries 🍓home.
Crust:
• 1 ¼ cups GF flour
• ¼ cup coconut oil
• 1/2 cup almond flour
• 2 tbsp maple syrup
• Pinch of pink salt
Custard:
• 1 ½ cups canned coconut cream, thick part only
• 1 ¼ cup soy milk
• ½ cup cornstarch
• ⅓ cup cane sugar
• 2 tbsp vegan butter, (optional) for extra richness*
• 1 vanilla bean
• Pinch of salt
Crust:
1.Preheat the oven to 180°
2.Prepare the tart pan by lining it with parchment paper.
3.Chuck all the flour, maple syrup, coconut oil, and salt into the food processor.
4.Pulse the ingredients until you get a moist, moldable mixture.
5.Firmly press the doughy mixture into the bottom and sides of a tart tin.
6.Pop the pan into the oven.
7.Bake for 15 minutes (or until the crust turns golden brown)
8.Let the tart cool for a few minutes in the tart tin.
9.Gently transfer the tart to a wire rack and let it cool.
Custard:
1.Pour all ingredients to a medium-sized pot. Stir well to remove any lumps.
2.Let the mixture cook at medium/high heat.
3.Stir frequently to ensure that the ingredients blend well.
4.A curd layer will start forming in the bottom. Whisk the mixture when you notice this to get a silky smooth curd. Stir in brief intervals until the filling thickens.
5.Reduce the heat and continue whisking till you get a consistent texture. (Approx 6-7 minutes)
6.Pour cooked curd onto the crust.
7.Refrigerate for 3 hours (or until set).
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