gluten free vegan fresh fruit tart
AUTHOR: Sarah Bakes Gluten Free
SERVES: 8-10
INGREDIENTS
tart crust
- 1 cup plus 3 tablespoons Sarah's gluten free flour blend
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons Earth Balance vegan butter, cold
- 1/3 cup organic cane sugar
- 2 tablespoons So Delicious unsweetened coconut milk
- 1/2 teaspoon pure vanilla extract
vanilla cream
- 1/2 cup organic cane sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 11 oz. container So Delicious original culinary coconut milk, full fat*
- 1 teaspoon pure vanilla extract
fresh fruit
- 2 kiwis, pealed, halved and sliced into half circle
- 6-8 strawberries, sliced in rounds
- 1/2 cup blackberries
- 1/2 cup raspberries
INSTRUCTIONS
- Sift together 1 cup plus 3 tablespoons flour, baking powder and salt. In large mixing bowl of standing mixer, cream together vegan butter and sugar for 1 minute. Add coconut milk and vanilla.
- While mixer is on low, slowly add flour mixture. Continue to beat on medium speed for 1-2 minutes, until dough comes together.
- Pat dough into round disc. Wrap in plastic wrap and refrigerate 1-2 hours or overnight.
- Preheat oven to 350 degrees. Prepare 9-inch round or rectangle tart pan with removable base by spraying with nonstick cooking spray.
- Remove dough from refrigerator and place between 2 pieces of plastic wrap. Roll out to 12-inch circle or rectangle (depending on tart pan).
- Remove top sheet of plastic wrap and turn dough onto tart pan. Peel off plastic wrap. Fold overhanging dough and smooth out edges. Prick bottom of dough with fork.
- Bake crust for 15-17 minutes. Allow crust to cool completely on cooling rack.
- While crust is cooling, make vanilla pudding. Whisk together sugar, cornstarch and salt in medium saucepan.
- Over medium heat, whisk in coconut milk. While stirring constantly, cook until bubbly and thick (about 5 minutes).
- Remove from heat and stir in vanilla. Pour warm pudding into cooled crust. Cover with plastic wrap touching pudding. Refrigerate until chilled and set, about 1-2 hours or overnight.
- On day of serving tart, top with fruit. Start with outer boarder of tart with raspberries and blackberries. Do 2 rows of sliced strawberries and 1 row of sliced kiwis down center.
- Cover with plastic wrap and place back in refrigerator until ready to serve. Slice and serve fruit tart chilled.
NOTES
*If you are unable to find So Delicious culinary milk, you can substitute 14 oz. can full-fat coconut milk.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2014/05/gluten-free-vegan-fresh-fruit-tart.html