Description
Delicious vegan fruit tarts featuring a creamy custard filling and topped with fresh wild berries, perfect for family gatherings and celebrations.
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 for topping
- Powdered sugar for dusting (optional)
Instructions
- Lightly grease your tart pan with canola oil or nondairy butter.
- Cream the vegan butter and powdered sugar in a mixing bowl until light and fluffy.
- Gradually add the unbleached all-purpose flour to the mixture and beat until the dough just comes together.
- Press one to two tablespoons of the dough into the bottom of each prepared tart pan.
- Use a fork to gently prick the dough several times to prevent air bubbles.
- Bake for about 20 minutes, or until the crust is lightly browned. Remove from the oven to cool.
- Mix four tablespoons of plant-based milk with vanilla pudding powder and cornstarch until smooth.
- Add the remaining plant-based milk, agar-agar flakes, cane sugar (if using), and ground cinnamon, whisking until combined.
- Bring the mixture to a boil in a saucepan while stirring constantly.
- Reduce the heat and let it simmer for 5-6 minutes until thickened.
- Pour the filling mixture into a measuring cup for easy pouring into the tarts.
- Fill each tart shell, ensuring no air bubbles, and let the custard set completely.
- Serve at room temperature topped with fresh wild berries and dust with powdered sugar if desired.
Notes
For best results, allow the custard to set for at least 2-3 hours before serving. You can experiment with different plant-based milks for varied flavors.
