I make a fruit tart without using eggs or milk: my vegan friend taught me all the secrets
Vegan desserts are just as good as traditional ones, even if they use alternative ingredients: you just have to try them to see for yourself, like this peach cake.
Vegan desserts are just as good as traditional ones, even if they use alternative ingredients: you just have to try them to see for yourself, like this peach cake.
A vegan diet offers countless easy, appetizing, and delicious ideas to try. This also applies to desserts, which can be especially surprising for those new to veganism.
Today I'm sharing a vegan fruit tart recipe that's easy to make and delicious. No one will be able to tell the difference.
Vegan peach tart, without eggs or milk: this is how I substitute them.
What do we need to prepare this vegan fruit tart, in this case with peaches? We simply substitute soy milk for the eggs and cow's milk. Soy milk is readily available at the supermarket and is very nutritious. The other key ingredient in this recipe is peaches: nectarines are a wonderful combination.
Ingredients
For the shortcrust pastry
380g of wholemeal flour
130g of natural soy drink
80g of brown sugar
25 g cornstarch
110 ml of seed oil
For the cream and decoration
400g of soy milk
55g of brown sugar
30 g cornstarch
20 ml of sunflower seed oil
1 vial of vanilla flavoring
1 lemon zest
1/2 teaspoon of turmeric
800g of peaches.
Step-by-step preparation of a vegan cake
In a large bowl, combine all the dry ingredients for the shortcrust pastry: sifted wholemeal flour, brown sugar, and cornstarch. Mix with a spoon and add the soy milk along with the vegetable oil (sunflower or corn). Knead until you have a smooth, compact dough. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
While we wait, let's prepare the cream. Pour the turmeric, sugar, cornstarch, and vanilla extract into a high-sided, nonstick saucepan. Mix well, then add the soy milk and the zest of one untreated lemon.
Mix well and place the saucepan on the stove. Let it simmer, stirring constantly with a wooden spoon. When the cream comes to a boil, turn off the heat and let it cool off the stove. Take the pastry and roll it out in a 24cm (9.5 inch) pie tin. Prick the bottom with a fork and bake in a preheated oven at 180°C (350°F) for 30 minutes, then remove from the oven and let it cool. Only then, spread a layer of cream over the base, then decorate the top with the washed and sliced peaches. There's no need to refrigerate the pastry, but if you have any leftover, you can store it: a covered container or plastic wrap will do; it will keep for up to 3 days.