Vegan Apple Tart With Vanilla Pastry Cream

Vegan Apple Tart With Vanilla Pastry Cream

2022-03-04

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I have been thinking of an apple tart recipe for the blog for a long time. But I couldn’t make up my mind about the style.

Following the Creme Brulee recipe – the insight finally came: why not turn the cream I used for Creme Brulee into pastry cream?

From this point, it was easy:

Line a pan with a crispy crust;

Arrange over quarters of apples caramelized in butter and sugar;

Place in the oven until golden.

Next, cool to room temperature, pour over the pastry cream (preferably made with a vanilla pod), and refrigerate for about an hour.

The contrast of apples with the cream generates a celebration of taste and texture.

Please note: After a night in the fridge, the cream becomes firmer but maintains a creamy texture.

Enjoy and let me know how it turned out❣️

RECIPE

Vegan Apple Tart With Vanilla Pastry Cream

Line a pan with a crispy crust, arrange over quarters of apples caramelized in butter and sugar, and place in the oven until golden.

Cool to room temperature, pour over patisserie cream (preferably with a vanilla pod), and refrigerate for about an hour.

The contrast of apples with the cream generates a celebration of taste and texture.

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Servings 8

EQUIPMENT

Tart Pan 10 Inch

US Customary – Metric

Ingredients

Apples

▢ 7 Peeled apples, cut into quarters, without the cores. about 1 Kg (2.2 pounds)
▢ 4 teasponn lemon juice
▢ ¼ cup water
▢ ¼ cup white sugar
▢ 50 gram vegan butter

Instructions

Crust

Mix the crust ingredients in a bowl or food processor until you get a ball of dough. If the dough is too dry, add a little water gradually.
Line the base and sides of a well-greased tart pan using your hands. Refrigerate for at least half an hour. Meanwhile, prepare the apple filling.
Preheat oven to 190 degrees Celsius (374 F).

Apples

In a large skillet, melt butter and sugar over medium heat.
Add apples, water, and lemon juice and cook for 3-4 minutes while stirring and turning the apples; Lower the heat, cover and cook until the apples soften.
Increase the heat, remove the lid, and cook, occasionally stirring, until the water evaporates, the apples turn slightly golden, and a thick syrup accumulates on the bottom. Remove from the heat.
Remove the dough from the refrigerator, arrange the apples over the dough densely in circles, and bake in the center of the oven for 30-35 minutes until the dough is nicely golden. Keep the syrup in the pan. We will use it for the pastry cream.
Remove from the oven and cool on a wire rack.

Pastry Cream

Add the rest of the butter to the pan with the syrup in which we cooked the apples. Melt the butter over medium-low heat.
Add while stirring: sugar, nutritional yeast, turmeric, paprika, tapioca starch, xanthan gum, agar powder, and salt; mix well.
Increase to medium-high heat, add the coconut milk while stirring constantly. Bring to a boil, cook for another two minutes until slightly thickened. Remove from the heat.
Open the vanilla stick lengthwise and add to the mixture. Stir for a few seconds. Next, take out the vanilla bean, scrape off the seeds with a teaspoon and add to the cream. Mix well. Let the cream cool slightly.
Pour the pastry cream over the apple filling and cool to room temperature. Cover with cling film and refrigerate for at least an hour.
Serve at room temperature or cold.

Notes

After an hour in the fridge, the pastry cream’s texture will look like those in the photos. However, after refrigerating the tart overnight, the cream firms but remains creamy.

Do not throw away the empty vanilla pod; dry it over a paper towel and bury it in the sugar container. You will get wonderful vanilla-scented sugar.

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