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Simple Stress-Free Fruit Tart // Vegan + GF + RSF

01 / 03 / 2020

This tart might look unassuming, but it's flavours are next level! The shell, although crumbly (however, I argue this works in the tarts favor, as you can mop up the crunchy crumbs with the creamy interior - yum), has a caramely note to it, the interior is sweet, vanillary and with a lemony-twang (YUM!) and the fruit provides a refreshing note that marries everything together. Need a simple dessert at your next dinner party or birthday, look no further!

Makes 1 x 24cm (or 9 1/2 inch) fruit cake
Serves 6-12

Ingredients

Method

  1. Pre-heat your oven to 180C, popping the vegan butter/margarine in a heat-proof bowl and into the oven to melt.
  2. Place the biscuits in the bowl of a food processor (or alternatively bash inside a bag with a rolling pin), and blitz to the texture of fine sand. Add the melted butter and blitz into the texture of wet sand...hmmm.
  3. Tip into a 24cm/9 1/2 inch (approx.) pie, tart or cake tin, and press the crumbs up the sides (only halfway if using a cake tin) firmly with the back of a spoon, your hands or the damp outside of a glass. Bake in the pre-heated oven for 10 minutes, or until slightly golden & smelling sensational.
  4. Meanwhile make your filling, by beating the COYO in the bowl of a mix master (or with electric beaters) until thickened. Add in the cream cheese and beat until thoroughly combined. Add the lemon juice & zest, vanilla and maple syrup, beat once more to combine. Transfer the mixture to the fridge to chill and thicken slightly before serving.
  5. Once the tart shell has cooled, add the creamy filling to it's center and pile on fresh (seasonal even) fruit of your choice. Slice & serve, yes it has a slight crumble to it, but you can mop it up with the creamy filling. Plus, the taste will shut everyone up so don't stress about it's imperfect presentation!

pillows---nigella-52