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 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 1Tart
Author Klaraslife
Ingredients
shortcrust
200gflour
125gof veganbutter
60gof sugar
2tbspcold water
or Cookie base
180gcookies
90gbuttervegan and liquid
filling
360gsweet and tasty apricotsgives about 300 ml fruit puree
3-4tbspof sugardepending on the sweetness of the fruit more or less
160gyoghurtvegan
150mlof whipped creamvegan
1 1/2sachets of Agar Agar 15 g (25% Agar)
also
20cmtart tin
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, liquidFinely mix the cookies with the blender and add butter. Press into the tart tin and refrigerate for 15 minutes.