Vegan Apricot Tart | a perfect summer treat

by Klaraslife

This post is also available in german/deutschVegan Apricot TartThe perfect summer treat is this fluffy and creamy vegan apricot tart. Vegan Apricot TartVegan apricot tart
shortcrust
200 g flour
125 g butter, vegan
60 g of sugar
2 tbsp cold water
filling
360 g sweet and tasty apricots, gives about 300 ml fruit puree
3-4 tbsp of sugar, depending on the sweetness of the fruit more or less
160 g yoghurt, vegan
150 ml of whipped cream, vegan
1 1/2 sachets of Agar Agar (15 g) (25% agar content)
also
20 cm tart tin

Preheat the oven to 180 ° C.
shortcrust
Put all ingredients in a Food Processor, or process by hand and process to a crumbly dough. Press into the tart and also on the side.
Bake blind for 20 minutes and allow to cool completely. To get a nice form put a other pan in the tart form.
filling
Stone the apricots and cook gently with sugar and 60 ml of water in a saucepan.
Then puree well and pass through a sieve.
Allow to cool slightly and mix with the yoghurt. Beat the cream very stiff and lift it evenly under the fruit mass.
Boil Agar Agar with 60 ml of water for 1-2 minutes while stirring. Add 2 tablespoons of fruit mousse to the agar and stir into the rest of the mixture.
Spread the fruit mousse into the tart tin and smooth it out.
Stir in the refrigerator for 5 hours or overnight.
Decorate with flowers and fruits.

Vegan Apricot Tart

Vegan Apricot TartIf you try this vegan apricot tart or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE  We would love to see what you come up with. Thank you!

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Vegan Apricot tart

Fruity and summery vegan apricot tart. This apricot tart is vegan and easy in themaking. A creamy fluffy filling on shortcrust pastry.
Course Dessert
Cuisine light
Keyword Apricots, cake, Tarte
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 1 Tart
Author Klaraslife

Ingredients

shortcrust

  • 200 g flour
  • 125 g of veganbutter
  • 60 g of sugar
  • 2 tbsp cold water

or Cookie base

  • 180 g cookies
  • 90 g butter vegan and liquid

filling

  • 360 g sweet and tasty apricots gives about 300 ml fruit puree
  • 3-4 tbsp of sugar depending on the sweetness of the fruit more or less
  • 160 g yoghurt vegan
  • 150 ml of whipped cream vegan
  • 1 1/2 sachets of Agar Agar 15 g (25% Agar)

also

Instructions

  • Preheat the oven to 180 ° C.

shortcrust

  • Put all ingredients in a Food Processor, or process by hand and process to a crumbly dough. Press into the tart and also on the side.
  • Bake blind for 20 minutes and allow to cool completely. To get a nice form put a other pan in the tart form.

filling

  • Stone the apricots and cook gently with sugar and 60 ml of water in a saucepan.
  • Then puree well and pass through a sieve.
  • Allow to cool slightly and mix with the yoghurt. Beat the cream very stiff and lift it evenly under the fruit mass.
  • Boil Agar Agar with 60 ml of water for 1-2 minutes while stirring. Add 2 tablespoons of fruit mousse to the agar and stir into the rest of the mixture.
  • Spread the fruit mousse into the tart tin and smooth it out.
  • Stir in the refrigerator for 5 hours or overnight.
  • Decorate with flowers and fruits.

Notes

cookie base
180 g of cookies, vegan
90 g of butter, liquid
Finely mix the cookies with the blender and add butter. Press into the tart tin and refrigerate for 15 minutes.

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©klaraslife. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Klaraslife.


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