Welcoming Autumn season with this vegan tart. This knitted styled pattern is really beautiful to see and extremely relaxing to make for the mind as well, specially on a typical autumnal foggy day.
Vegan short crust pastry is an extremely easy thing. Many cannot conceive it since it has no eggs, but I can assure you the result is truly beyond any expectation! With this almond filling I’m sure you’ll never forget this cake for a pretty long time. Let’s see how to make it at home in 5 minutes!
Ingredients for a 22 cm diameter cake mold:
For the short crust pastry:
- 215 gr flour
- 110 gr vegan butter (no hydrogenated margarine)
- 100 gr. powdered raw sugar (blended using a high speed blender)
- 3 1/2Tbsp natural plant based yoghurt
- 25 gr cacao powder
- 1 pinch of salt
Ingredients for the almond milk filling:
- 200 ml organic almond milk
- 100 ml soy heavy cream (you can use soy whipping cream)
- 50 gr raw sugar
- 40 gr cornstarch
- 1/4 teaspoon vanilla powder
Prepare the crust by putting the flour and sugar together in an electrical mixer. When on add the vegan butter straight from the fridge time by time till the texture of the compound becomes crumbly. Add 1 Tbsp of soy or almond yoghurt time by time till well incorporated and when you reach the 3rd tablespoon the short crust dough should be ready. Now, lastly add a pinch of salt and take out the dough.
Take 1/3 of the dough and put it back in the mixer. Add the cacao powder and 1/2 Tbsp of yoghurt. Take it out and cover both dough with cling film and then let to set in the fridge for about 1 hour.
In the meantime prepare the filling. In a saucepan put the almond milk together with all the other ingredients for the cream. Now using an immersion blender give a good mix and bring to a boil stirring continuously till it thickens. Keep aside and let to cool down.
Roll out a 1/8 inch thick layer of white pastry on a sheet of baking paper. Lay it on a cake mold cutting off the excess edges. Bake at 160 C for about 12-15 minutes, take it out and put the almond filling in. Now roll out both neutral and chocolate short crust pastry left to a 1/8 thick layer and cut off stripes of the same width. With lots of patience create this knitted style pattern and lay on top of the tart. Cut off the excess edges and bake for 40 minutes at 160C or till the top is sightly golden.
Now let it to cool down at room temperature and there you go!
This amazing tart must be consumed within 3 days or the texture will go funny, but I bet it won’t last 1 day!
Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.