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.
Servings 1 Tart
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
- 20 cm tart 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, liquid Finely mix the cookies with the blender and add butter. Press into the tart tin and refrigerate for 15 minutes.
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.