Vegan Fruit Tart

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Timer: 15 min (fixed)

   Cookware: oven — preheat 190°C

2. Step 2

   In a mixing bowl, combine all-purpose flour, vegan butter, salt, and 30.0 gr sugar until crumbly, then press the mixture firmly into one 23 cm tart pan lined with parchment paper.

   Parallel with step: 1

   Ingredients used: 250.0 gr All-Purpose Flour, 2.0 gr Salt, 30.0 gr Sugar, 120.0 gr Vegan Butter

   Cookware: mixing bowl, parchment paper, tart pan

3. Step 3

   Cover the crust with parchment paper, fill it with pie weights, and blind-bake at 190°C for 25 minutes, until the edges are lightly golden and the crust feels firm.

   Timer: 25 min (fixed)

   Cookware: oven — 190°C, parchment paper, pie weights, tart pan

4. Step 4

   Remove the tart pan from the oven and let the crust cool completely in the tart pan for 20 minutes.

   Timer: 20 min (fixed)

   Cookware: oven, tart pan

5. Step 5

   In a saucepan, whisk together coconut milk, cornstarch, and the remaining 50.0 gr sugar over medium heat for 3 minutes, until fully smooth and hot.

   Ingredients used: 400.0 ml Coconut Milk, 35.0 gr Cornstarch, 50.0 gr Sugar

   Cookware: saucepan — medium heat, whisk

6. Step 6

   Continue whisking the filling over medium heat for 4 minutes, until thick and gently bubbling; stir in vanilla extract, then pour the filling into the cooled crust.

   Timer: 4 min (fixed)

   Ingredients used: 5.0 ml Vanilla Extract

   Cookware: saucepan — medium heat, tart pan, whisk

7. Step 7

   Place the filled tart pan in the refrigerator and chill for 120 minutes, until the filling is set.

   Timer: 120 min (fixed)

   Cookware: refrigerator, tart pan

8. Step 8

   On the cutting board, use the knife to hull and slice the strawberry, rinse and dry the blueberry, and peel and slice the kiwi.

   Parallel with step: 7

   Ingredients used: 150.0 gr Blueberry, 2.0 piece Kiwi, 250.0 gr Strawberry

   Cookware: cutting board, knife

9. Step 9

   Arrange the sliced strawberry, blueberry, and kiwi over the chilled filling, then serve the tart from the tart pan.

   Cookware: tart pan