When I made my rich pastry dough the other day, I had enough dough for two tarts. I made one and froze the remaining dough. I was going through my pantry and found a jar of raspberry curd and decided that I really should use it before I forgot I had it. So I decided to make a raspberry tart with curd on the bottom. The more I though about it, though, I decided I wanted to also add some pastry cream and then I would cover everything with fresh raspberries. Now you might ask why I’m not using a dairy pastry cream since my crust has dairy in it and the curd has egg. I found the vegan pastry cream to be just a little lighter than the dairy version and also because I wanted to post something that may not be as widely known. Really good vegan dessert recipes are not as readily available and this one works. So whether you are a vegan or keep Kosher or just want something a bit lighter, with less fat, give this a try. And to make essentially the same tart but entirely vegan, use the Crisco crust and a good raspberry preserve instead of the raspberry curd. You won’t be disappointed.
Yield: 2 cups
1/2 cup flour, sifted
2 cups vanilla soy milk
1/3 cup granulated sugar
pinch of Kosher salt
1/4 cup fresh-squeezed lemon juice
Zest of one lemon
1/2 teaspoon vanilla extract
- Using a small bowl, whisk the flour with 1/2 cup of soy milk and set aside.
- In a small saucepan, place the remaining 1.5 cups of soy milk, sugar and salt and whisk to combine them. Add the flour mixture and whisk well.
- Heat the mixture over medium heat, whisking constantly for 5 to 6 minutes or until thickened. For a ticker, firmer cream cook a couple of minutes longer. This is one of those things that goes from nothing to something all of a sudden so do NOT take your eyes off of it and do NOT stop whisking!
- Add the remaining ingredients, whisking well to combine and cook for an additional minute. Remove the saucepan from the heat and immediately transfer the pastry cream to a glass bowl. Place a piece of plastic wrap on top so it is actually touching the cream. This will prevent a skin from forming. Refrigerate the cream for several hours to cool completely. This will keep for several days in the fridge.
I will pour it into a fully baked pastry shell and will cover it with raspberries. It can also be used to fill puff pastries or as a layer between cake layers. The recipe can be doubled.