Cherry Tart
Cherry Tart is a vegan dessert breton shortbread pastry, cherry chutney paired with cherry sauce.
Ingredients
Cherry Chutney
- 1 lb fresh cherry (pitted)
- 1/2 cup brown sugar
- 4 tbsp water
- 1 tsp vanilla extrach
Stuffed Cherries
- 25 fresh cherries
Vegan Shortbread Pastry
- 1 cup flour
- 1/3 cup vegan butter
- 2/3 cup icing sugar
- 1/4 cup aquafaba
Cherry Sauce
- 1/2 cup cherry juice
- 1/2 tsp corn starch
Instructions
Vegan Shortbread Pastry
- Preheat the oven 365F.Using a mixer beat butter and icing sugar together, add whipped aquafaba (aquafaba should be whipped to peaks). Add sifted flour and baking powder. Do not overmix. Roll out the pastry and using tart ring cut out disks. Place pastry inside the discs on the baking tray. Bake for 10-15 minutes (365F.)
Vegan Cherry Chutney
- Put the sugar, water and vanilla extract in a saucepan. Bring to a boil and add cherries. Cook for about 5 minutes over a medium heat. When the compote become red and cherries still keep their shape, remove the saucepan from the heat. Let cool.
Cherry Sauce
- Mix cornstarch with 4 tsp of cherry juice. Heat the rest of the juice. Add the starch mixture. Stirring constantly, let it boil for 3 minutes. Strain through a mesh sieve and leave it to cool.
Stuffed Cherries
- Preheat the oven 365F.Pit cherries. Fill each cherry with a cherry chutney.Cover with aluminum foil. Bake for 20 minutes (365F).
Assembly Cherry Tart
- Place baked stuffed cherries on Breton pastry. Brush with cherry sauce. Add whipped vegan cream on the top. Pour the sauce over tart.
Nutrition
Calories: 423kcalCarbohydrates: 75gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 134mgPotassium: 126mgFiber: 1gSugar: 49gVitamin A: 719IUCalcium: 31mgIron: 2mg
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