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.
Apricots, cake, Tarte
or Cookie base
vegan and liquid
sweet and tasty apricots
gives about 300 ml fruit puree
depending on the sweetness of the fruit more or less
of whipped cream
sachets of Agar Agar
15 g (25% Agar)
Preheat the oven to 180 ° C.
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.
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.
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.