How to take advantage of the lovely summer fruits that are found in profusion on the shelves at this time ?! Eaten as is, of course, but why not eat the tart fruits, I assure you it is even better ! Yes, these little tarts are without blame, and vegan, with a crisp crust, a pastry cream vegetable creamy almond and vanilla and pretty berries on top. Strawberries, raspberries, redcurrants, apricots, peaches, mangoes… don’t hesitate to mix your fruits darlings to the liking of your desires, because the tart fruit adapts to all the craziness (yes, I’m training to rhymes me now !). In short, a simple recipe (which does not change from usual), rather quick to make (just a little wait time due to cooling) and that I am sure will appeal as much to Mamie Françoise was 87 years old (and all his teeth ?!) to little cousin Nicolas 3 years !

Has your mussels… pie of course, otherwise it has no meaning !!!

Tart fruit {vegan}

For 8 tarts Save Print Ingredients

  • 600 g of fruit in season : strawberries, raspberries, peaches, apricot, currants, mango…
  • FOR THE DOUGH
  • 200 g of flour T80
  • 8 cl of water
  • 5 tablespoons vegetable oil neutral
  • 1 g of salt
  • 2 tablespoons of cane sugar
  • FOR THE CREAM
  • 55 cl vegetable milk of almonds
  • 80 g of cane sugar
  • 6 tablespoons of corn starch
  • 1 vanilla pod

 

Preparation

  • Realize the cream, for it put the milk and the vanilla pod, split in two to boil in a saucepan. Leave to infuse for 10 minutes and remove the pod. Mix in a bowl the cornstarch and the sugar.Wear again the milk to a boil and then pour over the mixture starch/sugar. Pour the mixture into the pan and bring gently to the boil all, stirring so that the cream thickens. Pour the cream into a bowl, shoot to contact and book cool 2 hours.
  • To make the dough, mix together the dry ingredients and then add the oil. Sand dough with fingertips, then add the water gradually. Work the dough to form a homogeneous mixture.Form a ball and let rest for 15 minutes to cool.
  • Preheat the oven to 180°.
  • Press the dough hard, 3-4 mm thick, then go for it-the in mini molds tart.
  • Bake 15 minutes and leave to cool.
  • Assemble your tart by adding the cream on the pie shells then the fruit on top. Serve immediately.

 

Good tart fruit !

Written by Doc

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