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  • Margaret Pahos

VEGAN CHRISTMAS CHERRY TART


This Vegan Christmas Cherry Tart is gluten free, dairy free, nut free and vegan. It is the perfect dessert to serve because it ticks most of the allergy friendly boxes and tastes great! Now this custard tart can be eaten at room temperature but may I suggest for our hot summer christmas that you make this a day or two before and serve it cold. It will knock your socks off! Merry Christmas to you all and have a beautiful and festive week ahead. Enjoy x

Pastry:

250g Orgran Pizza and Pastry Multimix

100g dairy free hard butter, grated and chilled

90ml iced water

1 tbs caster sugar

Custard:

100g Orgran Instant Custard Mix

500 ml non-dairy milk

20 cherries, halved and pitted

Optional: Icing sugar to sprinkle

  1. Prepare the pastry. Place the flour, butter and sugar in a bowl and using fingers rub the flour until it resembles crumbs. Gradually add the iced water and using a knife or dough blender combine well till it forms a smooth dough. Knead gently for a minute and then wrap in cling wrap and chill for 30 minutes.

  2. Prepare the cherries. Set aside.

  3. Prepare the custard. Place milk and custard powder into deep bowl and whisk until smooth. Set aside.

  4. Preheat oven to 1180C fan forced.

  5. Remove pastry from fridge and roll out into a circle, just larger than the pie dish, between two sheets of baking paper. Pastry should be no more than ½ cm thick.

  6. Line pie dish with pastry and trim the edges. Fill with the custard and decorate with the cherries.

  7. Place into the oven and bake for 30 minutes. Remove and allow to completely cool before serving. Sprinkle with icing sugar.

  8. Optional: Once cooled, place in fridge and serve cold on a hot summers day.

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