Helppo vegaaninen hedelmätorttu
Firstly excuse my pastry, I am by no means a neat pastry chef! I wasn’t sure whether to post this recipe as it is so simple, but realised sometimes it is good to have a easy fruit tart recipe on hand when you lack the time for some full on baking. If you want to make the whole thing even quicker, forget about making the custard filling and replace it with a carton of Oatly vanilla sauce. If that isn’t available, thick yoghurt sweetened with a little sugar and a touch of vanilla also works well.
Simple Fruit Tart
For the pastry:
180g plain flour
100g coconut oil (it should be in a solid state) or vegan margarine
a pinch of salt
For the custard:
2.5 dl/ 250 ml of Oatly iMat ‘cream’ or, alternatively, extra thick coconut milk
2.5 tbsps cornflour
3 tbsps sugar
1 vanilla pod
To make the pastry combine the flour and salt and add the coconut oil/ margarine. Quickly rub the oil/ margarine into the flour until you have fine breadcrumbs. Next, add a few teaspoons of ice cold water at a time , stirring it with a knife until your pastry begins to come together. You should then be able to use you hands to bring the pastry into a ball. Cover with cling film and refrigerate for 20 -30 minutes.
Roll out the pastry on a floured surface to around 5 mm thick. Use the pastry to line a 18 x 18 cm tin or the equivalent. Prick the base with a fork and refrigerate again for 20 minutes.
Meanwhile preheat the oven to 170 degrees c. Blind bake the pasty (use baking paper covered with rice or baking beans to stop the pastry rising) for 10 minutes, before removing the beans and baking for another 15 – 20 minutes until the pastry case is golden brown and crisp. Set to one side to cool.
To make the custard, reserve 50 ml of the milk and in a large bowl, whisk in the cornflour and sugar. Add the remaining milk to a small saucepan. Split the vanilla pod, scrape out the seeds and add them along with the pod to the milk. Gently heat to allow time to infuse with the vanilla flavour until just before boiling point. Remove from the heat and slowly pour over the cornflour mix, whisking constantly. Return back to the pan and heat to simmering point, stirring continuously, until the custard thickens. If you want you can add a little saffron or turmeric for colour, just be careful how much you add so it doesn’t flavour the custard. Pour into a container and allow to cool before refrigerating.
Finally when you are ready to serve, spoon the custard into the case and top with the berries.