Vegan Tart
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Chef Frank Carrieri’s Vegan Tart with Pastry Cream from New Day New Chef Season 2, Episode 5
Ingredients
Vegan Tart Dough
- 131 g Vegan Butter
- 94 g Powdered Sugar
- 7 g Golden Flax Seed Powder
- 1 g Kosher Salt
- 16 g Warm Water
- 234 g Cake Flour
- 23 g Almond Flour
Vegan Pastry Cream
- 500 g Soy Milk
- 100 g Granulated Sugar
- 50 g Cornstarch
- 100 g Vegan Butter
- 2 g Vanilla Paste
Instructions
Vegan Tart Dough
- In a bowl, combine the Golden Flax Seed Powder, warm water, and salt. Let it set for 15 minutes
- In a mixer, paddle together the vegan butter and powdered sugar til fluffy.
- Add in the soaked flax seed mixture, mix until incorporated.
- Add the cake flour and almond flour. Mix until dough forms.
- Roll dough onto a floured surface to ¼ inch thickness. Chill dough for an hour. Cut dough to fit in desired sized tart pan. Chill dough again for an hour.
- Bake tart at 325F for 12-15 minutes or until golden
Vegan Pastry Cream
- In a pot, bring to a boil half the sugar and soy milk.
- In a separate bowl combine the cornstarch, and remaining granulated sugar.
- Pour a portion of the soy milk over cornstarch mixture and return to the pot.
- Bring the mixture to a boil, stirring constantly until the it’s thick and bubbling
- Remove the mixture from the stove and whisk in the vegan butter and vanilla paste.
- Chill pastry cream for two hours.
- Paddle pastry cream until smooth.
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About the Author: Heather Dahman
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