Vegan Apple Tart with custard Cream
Makes 1 nine inch tart
This vegan tart takes a little time, but the finished product is totally worth it. You can also omit the vegan custard cream to make a simple tart with just apples. It’s a great treat, especially during apple season, when baking apples are abundant at your local farmer’s market.
apple compote:
4 - 5 small apples, peeled and cut into ¼ inch width slices (2 cups)
1 cup apple juice
a couple of pinches sea salt
1 tablespoon lemon juice
¼ teaspoon agar agar powder
½ tablespoon kuzu powder
vegan custard cream (makes about 2 cups):
½ cup all purpose flour
⅓ cup safflower oil
1¼ cups oat milk or other nondairy milk
a couple of pinches sea salt
½ teaspoon agar agar powder
3 - 4 tablespoons maple syrup or to taste
1 teaspoon vanilla extract
tart crust:
DRY:
1 ½ cups whole wheat flour
½ cup coconut sugar
¼ teaspoon sea salt
WET:
⅓ cup safflower oil
3 tablespoons sunflower butter or other nut or seed butter
⅔ cup soy or other nondairy milk
making apple compote: (make this one day before you make the tart)
Place sliced apples, apple juice and sea salt in medium saucepan. Heat over medium low heat, bring to a boil.
Lower heat, cover and simmer for 5 minutes.
Remove from heat, add lemon juice and set aside to cool.
After cooled, store apples with liquid in refrigerator.
making vegan custard cream:
In saucepan, mix flour and safflower oil well with whisk. Add oat milk, agar agar powder and salt, and mix very well to combine, using whisk.
Over medium low flame, bring to a gentle simmer, lower heat and simmer while stirring constantly for about 5 - 8 minutes, until mixture thickens.
Add maple syrup and vanilla extract, keep simmering for another minute.
Remove from heat, set aside.
making tart crust:
Heat oven to 350F degrees. Prepare a tart mold by oiling the surface. (use safflower oil or high quality high heat oil)
Whisk all the DRY ingredients in medium bowl until well combined.
Whisk all the WET ingredients until well emulsified.
Pour WET mixture into the DRY mixture and mix with a spatula into a dough ball.
Line parchment paper on work table, place dough ball, then place another parchment paper on top of the ball ( about 13 inch square). Roll the dough into about ⅓ inch thickness.
Place the dough into the prepared tart mold. Make holes on the bottom of the tart crust using fork. This helps air to come through and prevent the dough from rising while baking.
Bake tart crust for about 15 minutes until golden. Set aside to cool.
making tart glaze:
Drain apples carefully without breaking them.
Place remaining apple compote liquid in saucepan. Add agar agar powder and kuzu powder and mix well with whisk until kuzu powder dissolved completely.
Over medium low flame, bring to a boil and simmer for 3 - 5 minutes until the opec liquid turns translucent, stirring constantly. Set aside.
assembling apple tart:
Place about ½ - ⅔ cup vegan custard cream on cooled tart crust, about ⅓ inch thick.
Place apple slices lined up side by side on top of the custard, making an “apple rose.”
Pour the hot tart glaze evenly onto the top of the apple rose.
Let the glaze set for at least 20 minutes before serving, or keep tart in refrigerator until serving.
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