Fruit tart with vegan custard
Composition
- Almond shortcrust pastry
- Vegan Custard (base recipe)
- Vegan Gelée (base recipe) CODE 41795
- Fresh fruit and mint leaves
Ingredients for almond shortcrust pastry
Wheat flour 160Wp/10,45
g
135
Directions
Pour Vegan butter, almond flour, salt and ginger into the kitchen-aid equipped with a flat beater.
Add spelt and wheat flours and soya lecithin with bicarbonate, let it knead for a while and add oat milk and Organic Sugarmix syrup.
Knead shortly.
Cool down.
Ingredients for vegan custard (base recipe)
Directions
Pour hot water into the kitchen-aid equipped with a whisk and add Vegan Custard. Knead the compound for one minute, let it rest for about two minutes and knead it again for another minute.
Cool down.
Realization
Roll out the almond shortcrust pastry to a thickness of mm. 4. Line a cake pan of cm. 16 of diameter, cm. 3 height with the pastry. Bake at 160° C for about 15 minutes.
Once the tart has cooled down pour the Vegan Custard on the base. Decorate the surface with fresh seasonal fruit.
Spread Vegan Gelée (see base recipe with water).
Complete the dessert with small mint leaves.
Fruit tart with vegan custard
Composition
- Almond shortcrust pastry
- Vegan Custard (base recipe)
- Vegan Gelée (base recipe) CODE 41795
- Fresh fruit and mint leaves
Ingredients for almond shortcrust pastry
Wheat flour 160Wp/10,45
g
135
Directions
Pour Vegan butter, almond flour, salt and ginger into the kitchen-aid equipped with a flat beater.
Add spelt and wheat flours and soya lecithin with bicarbonate, let it knead for a while and add oat milk and Organic Sugarmix syrup.
Knead shortly.
Cool down.
Ingredients for vegan custard (base recipe)
Directions
Pour hot water into the kitchen-aid equipped with a whisk and add Vegan Custard. Knead the compound for one minute, let it rest for about two minutes and knead it again for another minute.
Cool down.
Realization
Roll out the almond shortcrust pastry to a thickness of mm. 4. Line a cake pan of cm. 16 of diameter, cm. 3 height with the pastry. Bake at 160° C for about 15 minutes.
Once the tart has cooled down pour the Vegan Custard on the base. Decorate the surface with fresh seasonal fruit.
Spread Vegan Gelée (see base recipe with water).
Complete the dessert with small mint leaves.
