À propos de la recette
The perfect vegan fresh and creamy tart!
A Flaky, Light and Golden Shortcrust pastry; A Creamy and sweet Pistachio Frangipane; A Light and delicate Pistachio cream; Some Soft, Sweet, and Sour Raspberries.
(If you’re not into raspberries switch them for strawberries or any other red fruits.)
Pastry cream, or “crème patissière”, is a staple that every baker should know how to make. Pastry cream is a thick custard that can be used as a filling for any number of cakes, tarts or pastries.
When you see the word Frangipane in the name of a pastry, you might imagine it's very elegant or involves a super-fancy technique. Frangipane sounds exotic, like the perfume for gloves invented by an Italian marquis in the 16th century, or the tropical flower frangipani its name is often attributed to. In fact, it just might be one of the most uncomplicated and useful recipes in a baker's repertoire, and it's easily learned; consider it a crash course in rustic French baking. In essence, frangipane is an almond filling, sometimes called frangipane cream.
Ingrédients
Shortcrust pastry
Pistachio pastry cream (custard):
250g (1 cup) plant-based Milk
50g (¼ cup) Caster Sugar
30g (4 tbsp) Corn starch (Corn flour)
30g (3 tbsp) Vegan Butter (Margarine)
50g (4 tbsp) Pistachio paste
Pistachio Frangipane:
100g (1 cup) Almond powder
100g (1 cup) Icing Sugar
100g (½ cup) Vegan Butter (Margarine)
60g Pastry cream (pistachio custard)
10g (1,5 tbsp) Corn Starch
40g (4 tbsp) Pistachio paste
20g (2tbsp) Plant-based Yogurt
Pistachio Mousse (diplomat cream):
330g (1 cup) Pistachio pastry cream
160g (½ cup) Vegan Whipped Cream (Store bought or my recipe)
Dressing:
400g (3 ¼ cups) Fresh Raspberries (or frozen, or other red fruits)
15g (2 tbsp) Pistachio
Préparation
Shortcrust pastry:
Make shortcrust pastry ahead of time, use the recipe and technique on my site.
Pistachio pastry cream:
(For the diplomat cream and Pistachio Franfipane)
A “Diplomat cream” is a light mousse made of custard and whipped cream, around half of each, it’s an easy way to realize a mousse to any flavors you want.
Pistachio Custard:
In a heavy-bottomed saucepan bring to a boil the vegan milk.
In a bowl combine the cornstarch with the sugar.
Gradually dilute with the hot milk, then put it back on the heat and bring to a boil for 1 more minute without stopping stirring with a whisk.
Take it out of the heat, and add the vegan butter and pistachio paste and whisk until you get a smooth emulsion.
Remove in a container, wrap in cling film and leave it to cool.
(We’re going to finish the mousse when the rest of our pie is assemble)
Pistachio frangipane:
Meanwhile, we need to prepare the frangipane.
Using an electric whisk, beat everything together until light and fluffy.
Lining the tart pan:
Take the dough out of the fridge.
Flour your work plan
Lightly dust rolling pin and dough with flour.
Today I'm using a fairly modern, and perhaps unfamiliar to you, method to line this tart, this allows me to use a bottomless pie ring, and have a more modern aesthetic, but a simple pie pan and a classic technique like in my Snickers pie recipe would work just as well.
This method consists of “assembling” a strip of dough for the edges and a disc of dough for the bottom of the pie.
First roll out the dough lengthwise for the edges
Do not hesitate to flour well and turn your dough as many times as necessary so that it does not stick
Once that's done I'm going to roll out my dough again for the bottom
Then we will assemble the two parts in the tart ring and pipe the frangipane (or place it) on the bottom of the tart.
After that, I'll leave the pie shell in the fridge while my oven heats up
The tart shell should bake for 20-25 minutes at 180°C.
Diplomat cream:
Whip the whipped cream
Soften the pistachio pastry cream with a whisk, then add the whipped cream and gently incorporate.
Put the cream in a round piping bag and pipe it on the pie.
Dressing:
Now it's time to put the finishing touches on our pie and gently place the raspberries and decorate with some pistachios to make it even cuter.
Enjoy!!!
