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Elements
For the custard –
349g Soybean Curd/Silken Tofu (drained)
140g maple syrup
125g cashews, soaked in boiling water for 30 minutes
1 tbsp vanilla bean paste
2 tbsp lemon juice & zest
2 tsp cornflour, dissolved in 1 tsp chilly water
Pinch of turmeric powder
Pastry –
165g Gluten free plain flour
50g almond flour/floor almonds
135g vegan butter (cubed)
2 tbsp maple syrup
Ornament –
Combination of strawberries, raspberries & redcurrants (non-obligatory: edible flowers)
Methodology:
Add the plain flour and almond flour to a big mixing bowl. Add the butter and rub collectively till the combo resembles breadcrumbs.
Add the maple syrup and form right into a ball, if it’s a bit crumbly add 1 tbsp of water. Flatten right into a disk and wrap in clingfilm, and place into the fridge to relax for 30 minutes earlier than utilizing (the pastry could be made as much as two days upfront).
As soon as chilled, roll the pastry out between two sheets of greaseproof paper till it’s 1.5cm thick. Take away the highest sheet of paper, and gently flip into the tin, with the remaining greaseproof dealing with up. Take away the greaseproof and preserve to 1 facet. Gently push the pastry into the bottom and sides of the tin. Don’t fear if this crumbles, you possibly can cowl any holes with the remaining pastry. Trim the perimeters, leaving 1cm of overhang, and place into the fridge to relaxation for one more 30 minutes.
Preheat the oven to 180C/160C Fan/ gasoline 4. Gently prick the bottoms of the pastry with a fork. Scrunch up the sheet of parchment from earlier, and gently press into the pastry. Fill with baking beans, or dry rice. Place the tart onto a baking tray, and bake for 12-15 minutes, till the perimeters flip golden.
Take away the baking beans and return to the oven for an additional 10-15 minutes, till the bottom of the pastry is golden brown. Gently trim the pastry case with a pointy knife.
In the meantime, make the filling. Add the maple syrup and soaked cashews (drained) to a blender. Mix till clean.
Add the tofu, vanilla bean paste, turmeric and lemon juice & zest to the blender. Mix till utterly clean. This will likely take a couple of minutes.
As soon as clean, add to a medium saucepan and simmer over low warmth, whisking repeatedly to forestall lumps. Gently stir within the cornflour slurry. Let the combination come to a boil, till it has thickened. Pour the combination into the pastry case, and return to the oven for an additional 15-18 minutes, till the custard is about on prime. Enable to utterly cool earlier than topping with strawberries, raspberries and redcurrants.