French Tarts are a festive dessert for a special occasion.
Tart Pastry
1 c Whole-wheat pastry flour
1 c All purpose flour
¼ c Wheat germ
1 tsp Salt
¼ Oil
¼ Hot water
3 T Orange juice
1 T Honey
½ c Raw cashew butter
Combine the flours, wheat germ and salt. In a separate bowl, mix oil, water, orange juice and honey together.
Add the cashew butter and stir together until well blended. Pour into the flour mixture and stir until dough is
moist. Knead into a ball. Roll out ball between 2 pieces of wax paper. Remove wax paper and cut dough into
circles 1-inch larger than tart tins. Press pastry circles into tart tins and crimp edges. Bake at 350º F, 10 to 12
minutes. Cool.
Custard
2 ½ c Water
½ c Cooked rice
⅓ c Blanched almonds (w/o skins)
⅓ Honey
3 T Better Than MilkTM soymilk, powder
5 T Cornstarch
¼ c Coconut, grated
1 tsp Vanilla extract
¼ tsp Salt
In a blender, combine half the water with all remaining ingredients and process until completely smooth. Add
remaining water and blend until mixed well. Pour into a saucepan and bring to a boil, stirring constantly until
thick. Fill tart tins ¾ full and chill. When chilled, garnish with thinly sliced fresh fruits of choice. Pour Berry
Shine Glaze (see recipe below) over fruit.
Berry Shine Glaze
⅔ c Frozen apple juice, concentrate
⅓ c Strawberries or raspberries
4 tsp Cornstarch
In a blender, process all ingredients on high for one minute until creamy. Pour into saucepan and cook over
medium-high heat stirring constantly until thick and clear. Cool until lukewarm and pour over fresh fruit. Chill
before serving.
Yield: 24 tarts
Recipes © 2001 Tastefully Vegan written by Gerard and Kathryn McLane. Used with permission. |
