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. And, indulge in the sweet seduction of a dessert that will leave you breathless and wanting more.
This dish will eradicate any belief that vegan food can’t be delish.
When to make:
Make this:
- When you’re looking for a decadent treat to ignite your tastebuds before a night of passion
- When you’ve got a flick to watch and need an accompanying indulgent treat
- When you’re looking for an upscale French-inspired dessert that brings a touch of elegance and sophistication to your dinner parties
What inspired me:
I was inspired to create this recipe by a night in with friends, where we enjoyed a simple yet elegant dessert that combined the sweetness of summer berries with the creaminess of custard. I wanted to recreate this dish in a way that would be just as delicious, but also vegan and gluten-free.
Recipe Highlights:
- Vegan and Gluten-Free: This dessert is a perfect fit for those following a plant-based diet or with gluten intolerance
- Decadent and Indulgent: This dessert is a rich and creamy treat that’s perfect for special occasions or romantic evenings
- Summer Berries: The combination of strawberries, raspberries, and blackberries adds a sweet and fruity flavour to the dish
- Amaranth Pastry: The amaranth pastry bed provides a unique and nutty flavour to the dish
What equipment to use:
For this recipe, I suggest:
High speed blender
Oven
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.
Love.
Edward x
Ingredients
- 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
- Pastry
- 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
Instructions
- 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 high-speed blender 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.