Welcome to the second episode of the summer mini-series at the Fairyblossom Cottage Inn! In this episode, "Afternoon", I share a delightful recipe that’s perfect for summer gatherings or a cosy afternoon tea: a Vegan Tart with Custard, Fruit, and Flowers.
Basic Tart Crust Recipe
Ingredients:
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 tablespoon organic sugar
- 1/4 cup oil
- 1/2 cup warm water
Instructions:
1. Preheat Oven: Set your oven to 180°C (356°F).
2. Dry ingredients: In a large mixing bowl, combine the flour, baking powder, and sugar. Mix well.
3. Add Oil and Water: Gradually add the oil and warm water to the dry ingredients, mixing until a dough forms.
4. Shape: Roll out the dough on a lightly floured surface until it’s about half a centimetre (1/4 inch) thick. Place it into a tart pan, pressing gently to fit. Prick the bottom with a fork.
5. Blind Bake: To prevent the crust from puffing up, line it with parchment paper and fill it with granulated sugar or pie weights. Bake for 15-20 minutes until lightly golden. Remove the weights and bake for another 5 minutes.
Vegan Custard Recipe
Ingredients:
- 2 cups plant-based milk with vanilla flavour
- 1/2 cup cornstarch
- Optional (if milk is unsweetened): 1 tablespoon sugar
Instructions:
1. Prepare Custard: In a medium saucepan, whisk together the plant-based milk, cornstarch, and sugar (if using) until smooth.
2. Cook Until Thick: Heat over medium heat, stirring constantly until the mixture thickens and starts to bubble.
3. Cool: Remove from heat and allow to cool slightly before pouring into the prepared tart crust.
Decorate Your Tart
Ingredients:
- Peaches, sliced
- Cherries, pitted and halved
- Strawberries, sliced
- Raspberries
- Edible flowers
Instructions:
1. Assemble the Tart: Once the custard has cooled and set in the crust, arrange the fruit on top in a beautiful pattern.
2. Add Edible Flowers: Sprinkle edible flowers over the fruit for an enchanting finish.
Feel free to get creative with the fruits you use.
Baking Tips
- Blind Baking: Using granulated sugar for blind baking is a great trick. It distributes weight evenly and can be reused for future baking.
- Cooling: Ensure the custard is not too hot when pouring it into the crust to prevent the crust from becoming soggy.
Enjoy this taste of summer from the Fairyblossom Cottage Inn! Be sure to watch the full episode for more cosy and enchanting moments.
Happy baking!
With love,
Indoora
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