Vegan Mixed Berry Tart
Ingredients
- For the tart shell
- 175 grams Pastry flour
- 50 grams sugar
- 1 Tbsp Vanilla sugar
- 1 pinch salt
- 125 grams vegan butter
- Pastry flour (for the work surface)
- vegan butter (for the pan)
- Legume (for blind baking)
- For the topping
- 250 grams Strawberries
- 100 grams Raspberries
- 75 grams Blackberry
- 75 grams Currants
- 125 milliliters Soy cream (for whipping)
- 1 tsp Vanilla sugar
- powdered sugar (for dusting)
Preparation steps
For the tart shell, mix flour with sugar, vanilla sugar and salt. Mound up on the work surface, top with knobs of vegan butter and 1-2 tablespoons ice water and process everything with your hands quickly to a smooth dough. Shape into a ball and wrap in plastic wrap. Refrigerate about 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
Roll out dough on a floured surface slightly larger than the pan, place the dough in the greased pan, and press to shape dough to the edge. Cover with parchment paper and sprinkle with dried beans. Bake in preheated oven until golden brown, about 25 minutes.
For the topping, rinse fruits, pick over and drain well.
Remove tart from the oven, remove parchment paper and beans and let cool. Carefully unmold tart shell from the pan.
Whip the soy creamer with the vanilla sugar until stiff and spread it on the tart shell. Sprinkle tart with powdered sugar, then top with the berries and serve immediately.
