Vegan Fruit Tart

Instructions

1. Step 1

   Combine the flour, icing sugar, and salt in a mixing bowl. Rub in the chilled vegan butter until the mixture resembles coarse crumbs.

   Timer: 8 min (fixed)

   Ingredients used: 220.0 gr All-Purpose Flour, 2.0 gr Fine Salt, 60.0 gr Sugar, 120.0 gr Vegan Butter

   Cookware: mixing bowl

2. Step 2

   Add 2 tbsp (30 ml) soy milk and mix just until the dough holds together. Flatten it into a disc, cover, and refrigerate.

   Timer: 30 min (fixed)

   Ingredients used: 30.0 ml Unsweetened Soy Milk

   Cookware: mixing bowl

3. Step 3

   Preheat the oven to 180°C.

   Cookware: oven

4. Step 4

   Roll the chilled dough into a circle about 3 mm thick. Fit it into the tart pan, trim the edge, and prick the base lightly with a fork.

   Timer: 10 min (fixed)

   Cookware: fork, rolling pin, tart pan

5. Step 5

   Line the pastry with baking parchment and fill it with pie weights. Bake at 180°C.

   Timer: 15 min (fixed)

   Cookware: baking parchment, oven, pie weights, tart pan

6. Step 6

   Remove the parchment and pie weights. Bake the uncovered shell at 180°C until evenly golden, then transfer it to a wire rack.

   Timer: 15 min (fixed)

   Cookware: baking parchment, oven, pie weights, tart pan, wire rack

7. Step 7

   Whisk 2 1/8 cups (500 ml) soy milk with the granulated sugar and cornstarch in a saucepan until completely smooth.

   Timer: 3 min (fixed)

   Ingredients used: 45.0 gr Cornstarch, 80.0 gr Granulated Sugar, 500.0 ml Unsweetened Soy Milk

   Cookware: saucepan, whisk

8. Step 8

   Cook the custard over medium heat, whisking continuously, until it reaches a full bubble and becomes thick. Continue cooking while whisking.

   Timer: 1 min (fixed)

   Cookware: saucepan, whisk

9. Step 9

   Remove the saucepan from the heat and stir in the vanilla extract.

   Ingredients used: 10.0 ml Vanilla Extract

   Cookware: saucepan, spatula

10. Step 10

    Press baking parchment directly against the custard surface and let the custard cool until no longer warm.

    Timer: 60 min (fixed)

    Cookware: baking parchment, saucepan

11. Step 11

    Whisk the cooled custard briefly until smooth, then spread it evenly in the completely cooled pastry shell.

    Timer: 5 min (fixed)

    Cookware: spatula, tart pan, whisk

12. Step 12

    Arrange the strawberries, kiwi, and blueberries over the custard.

    Timer: 10 min (fixed)

    Ingredients used: 125.0 gr Blueberry, 2.0 piece Kiwi, 200.0 gr Strawberry

    Cookware: tart pan

13. Step 13

    Warm the apricot jam over low heat until fluid, then brush a thin glaze over the fruit.

    Timer: 3 min (fixed)

    Ingredients used: 60.0 gr Apricot jam

    Cookware: pastry brush, saucepan

14. Step 14

    Refrigerate the assembled tart until set. Remove it from the pan and slice shortly before serving.

    Timer: 30 min (fixed)

    Cookware: tart pan