I am very fascinated by the vegan diet and I like to transform the classic cakes rich in butter, eggs or milk into light desserts, without resorting to the help of animal products. The challenge is more and more intriguing: today we will prepare together a tart with custard and almonds, "very vegetal" !!
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Identity Card of the Recipe
- 260 KCal Calories per serving
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Ingrediants
For the vegan shortcrust pastry
- 200 g of kamut flour
- Grated rind of untreated lemon
- 8 g of baking powder or cream of tartar
- 1 pinch of salt
- 1 pinch of saffron or turmeric
- 80 ml of rice milk
- 60 ml of corn oil
- 60 g of brown sugar
- 50 g of yellow cornmeal
For coverage
- 80 g of almonds
- 20 g of brown sugar
For the vegan custard
- 1 pinch of saffron or turmeric
- Untreated lemon juice and zest
- 35 g of cornstarch
- 70 g of brown sugar
- 350 ml of rice milk
Materials Needed
- Square pan from the side of 20 cm
- Pastry board
- Rolling pin
- Baking paper
- Chopping board
- Knife
- Scale weighs food
- Casserole
- Wooden spoons or whisk
Preparation
- First, prepare the VEGAN LEMON CUSTOM CREAM. Wash a lemon and remove a part of the zest, avoiding the white, bitter part. Pour the vegetable milk into a saucepan and pour in the corn starch. Mix with the whisk and flavor with the lemon zest: bring almost to a boil. Add the brown sugar and a pinch of turmeric or saffron, which will give a nice yellow color to the cream. As soon as the vegetable milk starts to simmer, remove the lemon zest. Squeeze the lemon juice, filter it and add it directly to the cream. Mix well, cover with a sheet of cling film in direct contact ( to prevent the crust from forming on the cream).
- Meanwhile, prepare the VEGAN SHORT PASTRY. In a bowl, combine all the dry ingredients, namely the kamut flour, the corn flour (bramata or fioretto, the same one used to prepare polenta), the whole cane sugar, a pinch of salt and the sifted cream of tartar. . Flavor with lemon zest. Mix all the dry ingredients and add a teaspoon of turmeric or a pinch of saffron. Now add the soy milk (or almond milk or rice milk) and the corn or soy oil. Mix all the ingredients until you get a compact ball.
- Roll out the shortcrust pastry with a rolling pin and obtain a square of the same size as the pan.
Please note
To prepare this tart we used a square pan with a diameter of 20 cm. However, it is possible to use a round pan with a diameter of 20 or 22 cm.- Line the pan with parchment paper, then arrange the vegan shortcrust pastry, taking care to leave the edges thicker and higher, to contain the filling.
- With a knife, coarsely chop the unpeeled almonds (source of fiber).
- Fill the vegan shortcrust pastry with the lemon vegetable cream and level the surface.
- Then add the chopped almonds and sprinkle with brown sugar.
- Bake the cake in a hot oven, preheated to 180 ° C, for about 25 minutes.
- Remove from the oven and allow to cool before serving.
Alice's comment - PersonalCooker
Try serving this cream tart to your guests and reveal only after tasting that it is a vegan cake: we bet no one will believe it! The taste is fabulous, the enthralling scent you just have to experiment with yourself at home!Nutritional values and Health Comment on the recipe
The Vegan Tart with Cream and Almonds is a dessert with a significant energy contribution.
Calories are essentially supplied by carbohydrates; fats are moderate but not negligible and proteins little present. The breakdown of fatty acids is in favor of the unsaturated ones, with an excellent percentage of polyunsaturated ones. Cholesterol is absent, while the fibers are well present.
The Vegan Tart with Cream and Almonds is a dish suitable for the diet of those who exclude foods of animal origin from the diet and those suffering from hypercholesterolemia and hypertension; it is not suitable for type 2 diabetics and hypertriglyceridemics who, on the contrary, they need small portions.
The average portion is around 40g (105kcal).
