What is vegan berry tart filling made of?

Here we use silken tofu for the base of the filling to achieve that ultra creamy and smooth texture that results in a custard-like texture and taste.

How do you keep fruit tarts from getting soggy?

To keep the crust crisp, it is best to enjoy the tart on the same day that it is prepared.

Can I prepare this tart in advance?

Assemble the tart on the same day it is served for optimal texture, however you could blend the filling together and store it in the refrigerator a day or two before assembling.

Why did my tart crust crack?

The dough may have been too dry. Make sure the oven is not too hot and bake on the middle rack. Don't overbake. Save the dough trimming to patch any cracks after it has baked, and slide it back into the oven for a few minutes.

Vegan Berry Tart

Description

Creamy summer Vegan Berry Tart with a lemony vanilla filling and almond gluten-free crust, simple to make and perfect for any gathering or as a light dessert. Aloow 2 hours chilling time.

Ingredients

Units

Crust

10” tart pan with removable bottom
168 grams (1 1/2 cups) almond flour
60 grams (1/2 cup) gf flour blend, rice flour or all purpose flour
40 grams (1/3 cup) tapioca starch or cornstarch
1/2 teaspoon salt
1 tablespoons coconut oil or vegan butter
2 tablespoons coconut sugar or cane sugar
4–6 tablespoons of water

Filling

12.3 ounces extra firm silken tofu (Mori Nu, in aseptic packages, is our preferred brand for silken tofu)
1 tablespoon lemon zest
2 tablespoons lemon juice
1/2 teaspoon vanilla paste or 1 teaspoon vanilla extract
1/3 cup maple syrup
pinch of salt
2 tablespoons coconut oil, melted

2-3 cups of fresh berries

Instructions

For the Crust: Whisk together dry ingredients: almond flour, flour, tapioca starch . Add coconut oil, coconut sugar and 3 tablespoons of water, mix together with a fork- it will be crumbly. Add another tablespoon of water, more if needed until the dough just comes together. We are going for the texture of playdoh.
With a rolling pin, roll out the dough on a silicone mat or parchment paper, use a sprinkle of almond flour to keep it from sticking if needed. The dough is very forgiving, you can easily repair rips and tears by pressing it with pieces of the dough. Alternatively, you could press in the entire crust. I find it to be easier to make it even thickness by rolling and then pressing as needed. Transfer the dough to a 10″ tart pan. With a fork, poke holes across the bottom. Bake at 350F for 20- 25 minutes until just starting to color. Set aside to cool on a rack.
For the Filling: In a food processor blend silken tofu, lemon zest, lemon juice, vanilla, maple syrup, and salt until ultra silky smooth. While the processor is running pour in the melted coconut oil letting it fully incorporate.
Spread the tofu filling evenly into the cooled tart crust. Refrigerate for 2 hours.
To serve scatter fresh berries over the top. Serve immediately. This tart is best enjoyed the day you make it. It will hold in the fridge for a day, the crust will be less crisp.

Notes

To press dough rather than roll: Take 1/3 of the dough and make a log to press into the edges. Press the remainder into the bottom of the tart pan. Press in until evenly with your hands. Take a measuring cup (a metal one that is slightly warm works great) and smooth out by pressing in with the bottom of the cup.

This tart is at its best the day you make it. Store leftovers in a sealed container in the fridge up to 2 days.

Nutrition

Serving Size:
Calories: 281
Sugar: 14.3 g
Sodium: 82 mg
Fat: 10.1 g
Saturated Fat: 4.4 g
Carbohydrates: 27.3 g
Fiber: 2.1 g
Protein: 6.2 g
Cholesterol: 0 mg