My roommate's birthday was coming up and I didn’t want to buy an ordinary cake. Most of the guests were vegan so I decided to try out a vegan fruit tart. Not only did everyone enjoy it, it was also beautiful and surprisingly super easy to make!
Ingredients
For the Crust:
1 ½ cup all-purpose flour (extra for rolling)
¼ teaspoon salt
¼ teaspoon sugar
½ cup + 1 tablespoon vegetable shortening
¼ cup plant-based milk (I prefer almond milk)
For the Filling:
8 ounces of any vegan cream cheese (I used Tofutti)
1 can of coconut milk, only using the solids skimmed off (I love the Native Forest Classic Unsweetened, and even use it for my curries too)
⅓ cup powdered sugar
1 tsp vanilla extract
**for the the filling I ended up doubling the cream cheese and using 1 extra skimmed can of coconut milk **
For the Topping:
2-3 Cups of assorted fruits and whatever toppings you wish!
I ended up using
2 Dragon Fruits
½ Cup of Blueberries
3 Kiwis
Handful of Blackberries
Seeds from 1 Pomegranate
Recipe
For the Crust:
Preheat oven to 425. Add all of your dry ingredients together and whisk together. Cut the vegetable shortening into cubes and combine with a pastry cutter or your hands, until it is cornmeal texture. Start to mix your milk in slowly. You may not need all of the milk, depending on the humidity in your kitchen. Add enough until you can form a ball. Roll it out on a floured surface to you desired width (depends if you're making mini tarts or one large one.) If baking one large tart bake for about 15 minutes or until golden brown. Set in the fridge to completely cool before pouring your filling in.
For the Filling:
Chill you cans of coconut milk to make it easier to skim the solid fats off of the top. Then spoon those fats out and place in a bowl with all of your other ingredients. Combine well then pour into your chilled pie crust. Top with berries and you're all set!
*If you are making ahead of time like I did, I didn't assemble anything until right before I served it!*
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