Mouth-watering juicy Tarte aux Fruits laden with strawberries, raspberries and blackberry, vanilla custard on an amaranth pastry bed.
Tease your loins with untainted daintiness.
This dish will eradicate any belief that vegan food can’t be delish.
- When you’re dying to get your tastebuds ignited before a night of passion
- When you’ve got a flick to watch with a complementary dish to satiate your hunger pangs
- When you’ve got a dinner party to organise and need a rapid dish that doesn’t need much brain power
Tarte aux Fruits was inspired when I had a couple of friends over for dinner. Custard with summer berries on pastry sounded like the perfect combo to end an evening of chit chat.
This Tarte is a vegan dessert and gluten-free.
What equipment to use
For this recipe, I suggest:
High speed blender
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- For filling
- 100g almonds, blanched
- 500ml water
- 50g icing sugar
- 250g summer fruits – raspberry and strawberries
- ½ lemon, juice
- 1tsp vanilla extract
- 1tsp agar agar
- Dry ingredients
- 100g amaranth seeds
- 50g oats
- 25g flaxseeds
- 25g unrefined cane sugar
- Pinch of salt
- 75g tapioca flour
- Wet ingredients
- 30g prune puree
- 8tbs filtered water
- 40g coconut oil
- Make the pastry by placing the dry ingredients (not tapioca flour) into a high-speed blender and blending till fine. Transfer to a large mixing bowl add in the tapioca flour.
- Toss in the prune puree and mix with hands. Next add the water. Continue using the hands. Then add the oil and knead into a bowl. Cover and leave the dough to rest in the fridge for about 30 minutes.
- Pour in the oil and water. Knead into a dough and set aside for 10 minutes.
- Pre-heat the oven to gas mark 180 degrees Celsius or if a convection oven to 160 degrees Celsius.
- Weigh the dough and divide the dough into 6 for 5-inch tart tins or alternatively, small tart tins. Line tartlets with olive oil. Place the dough between two pieces of parchment paper and roll into a circle. Shape the dough into the tart tin. Fork the dough.
- Bake in the oven for about 20 minutes until the crust turns into a light golden colour.
- Remove from heat and set to one side.
- In a food processing place the blanched almonds, water and saffron threads and whizz until it forms a cream.
- Pour the cream into a large saucepan with icing sugar and agar agar. Heat over a light heat and gently stir until it starts to thicken.
- Gently remove the flan base from the tray and place on a serving dish.
- Pour the cream mixture to the flan base. Litter the summer fruits evenly on top and place the Tart aux fruits in the refrigerator for about an hour or two until it sets.
- Serve chilled.