vegan tart

Vegan Jaffa Tart

tbs cornflour (or cornstarch if US)

butter

ml orange juice

sugar

orange rind (use organic oranges

orange food colouring (optional)

dark chocolate

ml coconut cream

water

170 g caster sugar (plus 2 tablespoons extra)

oranges

See my SHORTCRUST PASTRY or PIE CRUST PASTRY recipe (see notes for links). I used a rectangle tart pan sized 36×13×2.5cm. You need to make your pastry before you make any of the other elements.

PASTRY

Melt butter in small saucepan on low heat

Take off heat and mix in flour to form a paste

Return to medium heat and add remaining ingredients and continue to stir until sugar has dissolved and curd thickens

Take off heat and pour into your pastry case. Smooth out so it&#8217;s even and place into the fridge to set

ORANGE CURD

Heat coconut cream until small bubbles start to form around the outside

Remove from heat and add chocolate, make sure the coconut cream completely covers the chocolate. Allow to sit for 5 minutes.

Stir chocolate through cream until it&#8217;s completely smooth. If it&#8217;s still lumpy, gently heat on a very low heat until completely smooth.

Pour over your set curd and gently tap on the bench to release any air bubbles. Put back into the fridge for 30 minutes to set the ganache.

CHOCOLATE GANACHE

In a small saucepan heat water and sugar until sugar has completely dissolved

Add orange peel and bring to a gently simmer. Simmer for 5 to 10 minutes to soften the peel. Keep an eye on the peel as you don&#8217;t want your sugar to turn into toffee. Remove from heat and strain peel. Coat in a few tablespoons of sugar.

Place peel on the top of your completely set tart as a garnish or serve it on the side.

CANDIED ORANGE GARISH

https://www.youtube.com/watch?v=w_vpApQ_FmQ

This is an easy vegan jaffa tart recipe that looks super fancy and is sure to impress your non-vegan guests. Combining classic flavours of orange and dark chocolate.

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Vegan Sweet Jaffa Tart Recipe |  Bake Stuff with Sara Kidd

Thinly sliced summer vegetables are the visual star of this spiral vegetable tart.  With a layer of homemade sundried tomato pesto and a flaky pie crust, this tart is as delicious as it is beautiful.

Spiral Vegetable Tart

no-fail pie crust

sundried tomatoes,

basil leaves

garlic

olive oil, divided

shredded parmesan (optional)

zucchini

yellow squash

carrots

herbs (suggested: rosemary, thyme, oregano)

salt and pepper,

Prepare a batch of No-Fail Pie Crust (or gluten free...

Prepare a batch of No-Fail Pie Crust (or gluten free or vegan alternatives, depending on dietary preferences).  Chill dough in the refrigerator for 30 minutes.

While the dough is chilling, trim the edges...

While the dough is chilling, trim the edges of the zucchini, squash, and carrots.  Slice the vegetables into long, thin slices, using a mandolin, vegetable peeler, or a sharp knife.

Preheat the oven to 350 °F.  Grease a...

Preheat the oven to 350 °F.  Grease a 9″ tart pan.  Roll the dough on a lightly floured surface until just a bit bigger than the tart tin.  Place the dough into the tin and press into the bottom and sides.  Trim any excess overhang.  Refrigerate the dough in the tart pan for 15 minutes.

Line the dough with parchment paper and fill...

Line the dough with parchment paper and fill with dry beans or a pie weight.  Bake for 15 minutes, until edges are slightly golden.  Remove from the oven and set aside to cool.

While the crust cools, make the pesto.  Combine...

While the crust cools, make the pesto.  Combine the sundried tomatoes, basil, and garlic in a food processor or blender.  Pulse several times, then slowly add in 1/4 cup of olive oil and continue to pulse until the pesto reaches the consistency of spreadable paste.  Add salt and pepper to taste.

Spread the pesto along the bottom of the...

Spread the pesto along the bottom of the tart.  Sprinkle with the cheese (if using).

Quickly dip one piece of sliced vegetable in...

Quickly dip one piece of sliced vegetable in the remaining olive oil, or bush with oil using a pastry brush.  Roll the strip into a tight circle and place in the center of the tart.  Dip the next vegetable slice in olive oil and roll around the first slice.  Continue wrapping the vegetable slices in concentric circles until the tart is full.

Brush the top of the vegetable tart with...

Brush the top of the vegetable tart with any remaining olive oil, then sprinkle with salt, pepper, and chopped fresh herbs.

Bake at 350 °F for 45 to 50...

Bake at 350 °F for 45 to 50 minutes, until vegetables are crisp-tender and cooked through.  Cool in tart pan for 10 minutes, then slice and serve.

https://mediavine-res.cloudinary.com/video/upload/sj4rmbmgrao1obzeu9ug.mp4

Thinly sliced summer vegetables are the visual star of this spiral vegetable tart.  With a layer of homemade sundried tomato pesto and a flaky pie crust, this tart is as delicious as it is beautiful.

These Vegan Berry Tarts with Vanilla Custard are easy, wholesome, and tasty! Made from only 10 plant-based ingredients, they're the perfect summer treat.

Vegan Berry Tarts with Vanilla Custard

(240 g) blanched almond flour

(70 g) tapioca flour

tsp salt

(225 g) Nasoya Silken Tofu

(65 g) cashews,

agave syrup

refined coconut oil*

vanilla extract vanilla bean

lemon juice

salt

Prep

Preheat the oven to 350F and grease or line a 12-muffin tin. I like to grease the pan and place small strips of parchment paper in it to make the cups easier to remove.

Make the Crust: 

Prepare the flax egg and allow it to thicken. Add the almond flour, tapioca flour, and salt to a medium bowl and whisk to combine. Form a well in the center of the bowl and pour in the flax eggs. Use a spatula to mix everything together, eventually moving on to kneading with your hands. Once a non-sticky dough ball has formed divide the dough into 12 even portions for the muffin tin.

Bake the

Crust: use you hands to flatten each dough ball, then place the ball into the base of one muffin tin. Use damp fingers to press the crust evenly along the base and sides of the tin; repeat with the remaining balls. Bake in the middle rack of the oven for 14 to 15 minutes, then remove from the oven and transfer to a baking rack to cool slightly.

Make the

Filling: While the crust is baking, add the tofu, cashews, agave, coconut oil, lemon juice, vanilla, and salt to a high-speed blender. Blend on high for 45 to 60 seconds, until a smooth and creamy custard forms.

Assemble

spoon ~2 tablespoons of the custard into each pie shell, filling it up to the top. Place the tarts in the fridge and allow the custard to set. This is preferably done overnight, but they should sit for at least 4 hours.

Serve

once the custard has set, remove the tarts from the fridge and top with fresh berries. Serve as desired; leftovers will keep in the fridge for up to 4 days.

Made this today and it's sooooo good! The filling has this wonderful, creamy texture and a sweet lemon-y vanilla flavor, which pairs so well with the berry topping! I made mine in a 12" tart pan - only had to bake it for an additional 5 minutes to set and I made a batch and a half of the filling, which ended up being the perfect amount to fill the crust. Will definitely make this again and again, thanks for the amazing recipe! :)

Dive into a world of plant-based decadence with this luscious Vegan Hazelnut Caramel Tart!This ultimate treat features a hazelnut-packed base, a crunchy hazelnut caramel layer and a luxurious vegan ganache that will send you straight to chocolate heaven. Each bite of this tart is a dreamy blend of nutty, creamy and chocolatey goodness - pure indulgence!

Vegan Chocolate Tart Recipe (No-Bake)

hazelnut flour (80 grams)

hazelnuts (70 grams)

smooth, unflavored nut butter

cocoa powder (25 grams)

maple syrup (60 ml)

hazelnuts (125 grams) (roughly chopped)

vegan caramel sauce (120 ml) (homemade or store-bought)

heavy cream (300 ml) (double cream (UK) or full-fat coconut milk)

vegan chocolate (250 grams)

tsp vanilla extract

Roasting Hazelnuts

Start by placing all hazelnuts for the recipe onto a lined oven tray and roasting the nuts for 8-10 minutes at 180C, or until they darken lightly in colour. Stir regularly and keep a close eye on them to avoid burning the nuts. After roasting, let the nuts cooldown entirely and transfer them to a clean kitchen towel. Rub the hazelnuts between two layers of towel in order to remove the skins.

Blend 80g of the cool, peeled hazelnuts into hazelnut flour. You can use either a high-speed blender or food processor but make sure to blend the nuts by pulsing for short amounts of time to prevent the nuts releasing their natural oils and becoming too sticky. Chop and crush the remaining hazelnuts for the tart base, caramel filling and decoration and set aside.

To create the chocolatey tart base, combine the hazelnut flour, 70g crushed hazelnuts, cocoa powder and salt in a mixing bowl, then fold in the nut butter and maple syrup until you get a sticky dough.

Transfer to an 8-inch tart tin and spread the mixture evenly along the sides and bottom of the tin. Place parchment paper on top and gently run a flat-bottomed glass over the tart base to even out the nutty layer. Remove the paper and transfer to the fridge for 15 minutes.

Sprinkle 125g chopped hazelnuts over the bottom of the tart, then stir a pinch of salt into the vegan caramel sauce and drizzle it over the nuts to evenly cover them. Place the tart back into the fridge to set for 15 minutes.

In the meantime, prepare the chocolate layer by heating the vegan cream in the microwave or on the stove. Roughly break the chocolate into small pieces and place it into a heat proof mixing bowl. Pour the warm cream over the chocolate and allow 10 minutes for the chocolate to melt.

Use a whisk to thoroughly blend the melted chocolate and cream mixture until smooth. If the chocolate hasn’t melted yet, give it a few more minutes, or briefly place the bowl into the microwave for 20 seconds.

Pour the chocolate ganache over the caramel layer, add any crushed hazelnuts on top for decoration and place the tart into the fridge to set for at least 1 hour.

To serve, slice the tart with a clean knife - for ease, run the knife under hot water first and wipe it clean between cuts.

Enjoy the vegan hazelnut caramel tart alongside a hot espresso or your favourite drink and store the tart in the fridge for up to 5 days.

Looking for a delicious, easy breakfast tart you can eat any time of the day? Make this recipe by Derek and Chad Sarno.

"All-Day Breakfast" Vegan Tart by Chef Derek and Chad Sarno

blocks (14 oz each) of extra-firm tofu

tsp kala namak (Indian black salt)

tsp garlic

tsp turmeric

tsp black pepper

Salt

Tbsp Wicked Kitchen Bac-No-Naise Vegan Mayo

Tbsp Wicked Kitchen Smokey BBQ Nooch Seasoning

vegan cheddar-style cheese

Vegetable oil

(about 5 oz) of baby spinach

(about 8 oz) vegan puff pastry, thawed

cherry tomatoes

BBQ sauce

Prep the oven

Prep the tofu

Drain the tofu, then squeeze it gently over the sink to remove some excess moisture. Try not to press too hard or it will break. Wrap the squeeze blocks in paper towels to remove a little more moisture. Then coarsely crumble the tofu into a mixing bowl. Add the black salt, garlic, turmeric, pepper, mayo, nooch seasoning, and cheese to the bowl. Season with a little salt, then mix everything together.

Prep the spinach and tofu

Heat a medium skillet over medium heat and swirl in 1 Tbsp vegetable oil. Add the spinach and cook just until wilted, a minute or so. Transfer it to the bowl and mix in. The tofu should break up into smaller bits as you mix. You want it the size of scrambled egg curds.


Prep the pastry

Unroll the thawed puff pastry in its parchment paper on a work surface. Brush some vegetable oil around the perimeter of the pastry, about 1” wide. Season with a little salt and pepper, then fold all the sides in over the oil to create a rim about 1” wide. Crimp the rim with a fork. That makes it look nice and keeps it from puffing up too much. Use the fork to poke holes all through the pastry to keep it from puffing.

Add your filling

Spoon the filling onto the pastry then spread it all the way to the rim, pressing it gently to make an even layer. Dot the top with the cherry tomatoes, pressing them in gently. If you have vine-ripened tomatoes, leave the little green tops on. They look great!

Bake the pastry

Pick up opposite ends of the parchment to transfer the tart and parchment to a quarter sheet pan (about 10 x 12” rectangle pan). Bake until the pastry is puffed and lightly browned around the edges, 20 to 25 minutes.

Serve and enjoy!

You can serve this tart hot or let it cool and serve it at room temperature. We like to cut into 6-8 squares. Transfer the squares to plates and squirt with a little BBQ sauce.

Top 5 vegan tart recipes from across the web

The most viewed vegan tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Jaffa Tart

Spiral Vegetable Tart

Vegan Berry Tarts with Vanilla Cust...

Vegan Chocolate Tart Recipe (No-Bak...

"All-Day Breakfast" Vegan Tart by C...

Top 5 vegan tart recipes from across the web

The most viewed vegan tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Jaffa Tart

Spiral Vegetable Tart

Vegan Berry Tarts with Vanilla Cust...

Vegan Chocolate Tart Recipe (No-Bak...

"All-Day Breakfast" Vegan Tart by C...

The most viewed vegan tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine