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Vegan Dessert Terrine

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Vegan Dessert Terrine

A terrine, is a traditional French cuisine, that is shaped as a loaf that usually consists of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold in a bain-marie. There are also dessert versions of this dish that can look so pretty I couldn’t resist creating a vegan version. It’s a vintage dessert that definitely deserves a comeback.

This layered vegan terrine consists of a layer of fresh strawberries set in rosewater jelly, a layer of strawberry curd and a layer of coconut pastry cream, and decorated with fresh strawberries, raspberries and toasted coconut flakes.

To make this dessert, you are layering each dessert on top of each other and setting it in a regular cake loaf tin. Once set we flip the tin onto a platter plate and decorate with your choice of fresh berries and toasted coconut flakes. It’s a fun dessert for celebrations as it’s bright, beautiful and can be make in advance and keep in the fridge until ready to serve.

What are the dessert layers in this recipe?

  • The bottom layer is fresh strawberries set in rosewater jelly
  • The middle layer is strawberry curd
  • The top layer is coconut pastry cream
  • Decorating is fresh strawberries and raspberries and toasted coconut flakes

What is the most important ingredient for this recipe?

Agar agar powder is the most important ingredient as it sets each layer and allows us to create that beautiful layered look. As stated by wikipedia, Agar-agar is a natural vegetable gelatin counterpart. It is white and semi-translucent when sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings, and custards. When making jelly, it is boiled in water until the solids dissolve.

What tools do I need for this recipe?

  • Small saucepan
  • Measuring scales
  • Wooden spoon
  • Stand loaf tin
  • Cling wrap
  • Sharp knife
  • Strainer

Vegan Jelly Roll Breakdown

Skill:Easy
Method:Set dessert
Size:Stand loaf tin size
Serving:8 casual servings
Pairing:Ice cream
Sweetness:Moderate
Profile:Set custard type dessert
Storage:Airtight container in the fridge for 3 to 4 days
Bakers Tip:Check in the fridge until ready to serve
Vegan Dessert Terrine by Sara Kidd

Tips For Making This Vegan Dessert Terrine Perfect

  1. When making each layer allow it to set before making the next layer
  2. Choose the highest quality ingredients for this recipe as it’s a very simple concept and each ingredient is important
  3. Use what your favourite berries to decorate and add height

Ingredient Substitutions

  • swap coconut milk for a soy cream for a coconut free version

Love dessert? Check out these vegan recipes…

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Vegan Dessert Terrine

Vegan Dessert Terrine

  • Author: Sara Kidd
  • Total Time: 1 hour 45 minutes
  • Yield: 8 – 10 serves 1x
  • Diet: Vegan
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Description

A beautiful vintage dessert great for any celebration

Ingredients

Units Scale

Coconut Pastry Cream
30 g (1/4 cup) icing sugar or confectioners sugar
90 g (1/3 cup) vegan butter or margarine
400 ml (1 1/4 cups) full fat coconut cream
1/2 teaspoon vanilla bean paste
Pinch of sea salt
3/4 teaspoon agar agar powder

Strawberry Curd
4 tablespoons vegetable oil
20 g (4 teaspoons) cornflour
95 ml (6 1/2 tablespoons) water
55 g (1/4 cup) caster sugar
150 g (approximately 1 cup) frozen strawberries, thawed and drained
1/4 teaspoon agar agar powder

Rosewater Strawberry Jelly
375 ml (1 1/2 cups) water
1 teaspoon agar agar powder
115 g (1/2 cup) caster sugar
2 to 3 tablespoons rosewater (depending on how potent your rosewater is)
2 to 3 drops of vegan red food colouring
175 g (1 cup) diced fresh strawberries

Decoration
Your choice of berries
Toasted coconut flakes

Instructions

  1. Line a standard loaf tin with cling wrap and allow it to over lapped the sides of the tin. Try and smooth out any wrinkles.

To Make Coconut Pastry Cream

  1. In a small saucepan add all ingredients except for agar agar, place onto a medium heat whilst stirring until all the butter has melted. Remove from heat.
  2. Pour ¼ cup of the liquid into a small jug and add agar agar. Stir until completely combined. Pour back into your saucepan and place back onto a medium heat.
  3. Continue to stir over heat for two minutes or until it comes to the boil.
  4. Strain into a bowl to remove any lumps.
  5. Pour into your lined cake tin and place into the freezer for 20 minutes for until firm to touch.

To Make Strawberry Curd

  1. Mix the oil and cornflour together in a small saucepan, whisking vigorously to beat out any lumps.
  2. Add the water, sugar, and stir to incorporate.
  3. Place the saucepan on the stove over medium heat and add strawberries. Bring to a gentle simmer.
  4. Pour a small amount of liquid into a small jug, add agar agar and stir to dissolve. Add this liquid back into your saucepan and cook for 3 to 4 minutes whilst stirring with a wooden spoon, to make sure it doesn’t burn on the bottom. Mash the strawberries roughly with the side of your wooden spoon to help break them down. The mixture will become very thick and jammy. Before proceeding, taste a small amount to make sure you can’t taste raw cornflour. If you can, continue to boil whilst stirring for another minute.
  5. Carefully transfer the mixture to a high-speed blender. Blend on a low speed until smooth; be careful, as it will be hot.
  6. Pour into your lined cake tin over the first layer and place into the freezer for 20 minutes for until firm to touch.

To Make Rosewater Jelly

  1. Add the water, and agar agar to a small saucepan.
  2. Whisk to dissolve the agar agar into the water over medium heat. Bring to a gentle simmer, then cover with a lid and continue to simmer for 3 minutes.
  3. Remove from heat and add sugar, and stir until it’s fully dissolved. Add the rosewater and food colouring and stir through.
  4. Place diced strawberries over the top of your second layer and pour jelly slowly over the top. Place into the freezer for 20 minutes for until firm to touch.

To Decorate

  1. Once your terrine has set firm place your platter plate over the top and flip your cake tin upside down. Release the tin from the dessert and gently remove the cling wrap.
  2. Decorate with berries and toasted coconut flakes. Keep in the fridge until ready to serve.
  • Prep Time: 45 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Set Dessert
  • Cuisine: Dessert

Keywords: Vegan dessert terrine

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Vegan Raspberry Hot Crossed Buns

By 2 Comments

Vegan Raspberry Hot Crossed Buns by Sara Kidd

Easter is almost here and why not bake a vegan version of Hot Crossed Buns. I’m not a huge fan of dried sultanas or currants but I adore raspberries. So I created a vegan recipe for raspberry hot crossed buns. You can swap out the raspberries for any type of fried dried berry. Here are my top tips for this recipe:

  • The longer you leave the dough proof, the better the result. I leave mine overnight.
  • Use freeze dried berries for the best results.
  • Place a baking dish with water in the bottom of your oven to create steam to help the buns rise.
  • If you can, use vegan butter instead of margarine for a better flavour.
  • Eat almost straight away or re-heat before serving.

If you have any questions about this recipe feel free to leave a comment below.

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Vegan Hot Crossed Buns by Sara Kidd

Vegan Raspberry Hot Crossed Buns

  • Author: Sara Kidd
  • Total Time: 55 minutes
  • Yield: 0 9 – 12 1x
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Description

Delicious Hot Crossed Bun recipe for those who love raspberries!

Ingredients

Units Scale
  • 12 g activate dried yeast (1 heaped tablespoon or 1 1/2 packets )
  • 1/2 teaspoon bread improver (optional)
  • 190 mls plain soy milk, luke warm (3/4 cup )
  • 115 g caster sugar (1/2 cup )
  • 500 g bread flour (+ 2 tablespoons and extra for dusting)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 125 g vegan butter or margarine, cubed (1/2 cup )
  • 1 teaspoon vanilla extract
  • 15 g freeze-dried raspberry pieces (1/2 cup )
  • 1/2 tsp pure rose extract
  • 4 to 5 drops vegan pink food colouring (optional)

GLAZE

  • 60 mls boiling water (1/4 cup )
  • 2 tablespoons glucose syrup

TOPPING

  • 60 mls water (1/4 cup )
  • 35 g plain all-purpose flour (1/4 cup )
  • 1 tablespoon freeze-dried raspberry powder
  • 2 drops vegan pink food colouring

Instructions

  1. Put the warm soy milk in a small bowl and sprinkle in the yeast, bread improver, and one tablespoon of the caster sugar. Stir and let sit for 10 mins.
  2. Sieve the flour, cinnamon, and salt together into the bowl of a standard mix master with a dough hook attachment. Add the remaining sugar along with the butter, vanilla, and pink food colouring (if using.) Pour in the yeast and milk mixture.
  3. On medium speed, knead for 10 to 15 minutes. Keep an eye on your dough. If it's not coming together and it's too dry, add more soy milk. If it's too wet, add more flour. Your dough should come together smoothly, and there should be no sticky, shaggy pieces left on the inside of the mixing bowl. To test if dough is ready, pause the mixer and roll a small amount into a ball using your hands. Slowly pull the ball apart and if it’s slightly transparent in the center, without the piece breaking, your dough is ready. This is called the ‘window test’. Once your dough has reached this consistency, remove from the bowl and gently place onto a floured pastry mat. Spread the dough out slightly so you can fold it in half again. Add half of your raspberries into the middle of the dough and fold it over. Return the dough to your mixer and add 2 tablespoons of flour. Mix on a low speed until the raspberries are fully incorporated into the dough. Do the window test again to make sure your dough is ready.
  4. Place your dough into a large bowl that has been lightly oiled. Cover loosely with a kitchen towel and allow it to proof for at least 2 to 3 hours in a warm part of your kitchen. Your dough should double in size. For best results, leave the dough to rest overnight.
  5. Once it’s risen, punch it down a few times with your fist. Add the remaining raspberry pieces and then knead it again for a few minutes until combined.
  6. Divide into 8 or 12 equal portions, depending on your preferred size, and knead each one lightly. Use a scale to measure them more accurately by weight..
  7. Line a large baking tray with parchment paper and lightly grease.
  8. Place the dough balls onto your baking tray, allowing the buns to just barely touch. Cover and let them sit for another 30 to 60 minutes.
  9. Meanwhile, prepare the glaze by mixing together your boiling water and glucose syrup until it’s dissolved. Using a pastry brush, brush the tops of your buns with the glaze. Save any excess for brushing once more after baking.
  10. For the topping, mix together the water, flour, raspberry powder, and food colouring into a paste. Transfer the mixture into a small piping bag and snip off a small corner. Pipe crosses onto the buns by drawing a long vertical line down the middle of the first row, from one end of the batch to the other. Repeat, and then do this horizontally to form crosses.
  11. Preheat a convection oven to 180°C / 350°F and place a large heatproof dish filled with water onto the bottom shelf.
  12. Bake for 15 minutes, then rotate your pan and bake for another 10 minutes, until the buns sound hollow when tapped.
  13. Take the buns out of the oven and transfer to a rack to cool. Brush again with remaining glaze. Sprinkle any remaining freeze dried raspberries on top.
  14. Serve warm your favourite vegan butter!
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Berries
  • Cuisine: Breakfast

Keywords: Hot crossed buns

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Vegan Blueberry Lemon Tea Cakes

By Leave a Comment

Vegan Blueberry Lemon Tea Cakes

Blueberry and lemon are a classic flavour combination. It’s easy to see how these little cakes will become a favourite. This is a simple recipe that creates a gorgeous sweet lemon cake with notes of tang from the blueberries. The glaze adds a little sweetness to balance out the citrus elements. These cakes keep for around three days in an airtight container on the counter. You can also use other berries like raspberries if blueberries aren’t available.

blueberry lemon cakes icing vegan

I tested a lot of different styles of cake for this recipe, as I haven’t used a mini bundt pan before. I started with a classic vegan sponge cake which didn’t really suit such a small bake. It was too airy and oily. Then tested a butter style cake and it still wasn’t quite the texture I was wanting. By the fourth test, I went with a mud cake method which added weight to the cake texture and moisture without it being too sticky or dense. This worked brilliantly.

Screen Shot 2021 01 25 at 11.47.02 AM

The trick when using a mini bundt pan is to bake your cakes for a little longer then you think so they brown well on the outside. If you under bake these cakes they can become a little doughy. If you’re in doubt, use a knife to gently lift one of the cake out to see how well it’s baked, as the tops remain quite pale.

Vegan Blueberry Lemon Tea Cakes mini bundlets

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Vegan Blueberry Tea Cakes 1

Vegan Blueberry Lemon Tea Cakes

★★★★★

4.8 from 6 reviews
  • Author: Sara Kidd
  • Total Time: 29 minutes
  • Yield: 12 small tea cakes 1x
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Ingredients

Units Scale

Ingredients For Cakes

  • 80 g vegan butter or margarine
  • 125 mls plain soy milk (around half a cup )
  • 1 tbsp white vinegar
  • 1 tsp vanilla bean paste
  • 30 mls lemon juice (2 tablespoons)
  • 1/2 tsp high-quality lemon essence or flavouring
  • Rind from 1 organic lemon (about 1 tbsp)
  • 220 g plain all-purpose flour
  • 170 g caster sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 75 mls boiling water (around 1/3 cup )
  • 100 g frozen or fresh blueberries (small wild blueberries work best if you can get them, if frozen allow to thaw and drain excess water)

Ingredients For Glaze

  • 2 fresh lemons
  • 110 g icing sugar
  • 1 1/2 tbsp lemon juice

Instructions

  1. Preheat your oven to 160C/320F. Grease a 12-cup mini bundt pan with vegetable oil. Make sure you grease the grooves well.
  2. Melt butter in a small heatproof bowl and set aside.
  3. In a small jug mix soy milk and vinegar together. It should thicken a little.
  4. Add vanilla, lemon juice, rind, lemon essence and butter. Mix together well and set aside.
  5. In the bowl of a standing mixer with a paddle attachment, add flour, sugar, baking powder and salt. Turn mixer on low to mix dry ingredients together.
  6. Slowly add butter and milk mixture to the batter whilst it’s on a low speed. Once added pause mixer and scrape down the sides and mix for a few seconds.
  7. Trickle boiling water down the side of the bowl slowly whilst mixing on a low speed. Mix until just combined. Add blueberries and mix through.
  8. Spoon mixture into your pan filling almost to the top. Bake in your oven for 27- 29 minutes on the top rack. Be careful not to under bake your cakes. They should be just brown on the outside. The tops of the cake will remain pale so if you’re in doubt, use a knife to gently lift one of the cake out to see how well it’s baked. If your oven bakes unevenly, rotate your pan at the 24-minute mark. Tip cakes onto a cooling rake and allow to cool.
  9. Slice lemons in half and squeeze over the top of cooled cakes.
  10. To make glaze mix icing sugar and one and a half tablespoons of lemon juice together. Drizzle over cakes. Serve with hot tea.

Notes

If you’re after a sweeter cake, glaze with a simple sugar syrup instead of lemon juice before you drizzle your icing.

  • Cook Time: 29 minutes

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Vegan Blueberry Lemon Tea Cakes

Love lemon and blueberry cakes? Check out this Almond Blueberry Cake with Lemon Syrup…

Almond Blueberry Cake 2 copy

Simple Vegan Raspberry Muffins

By 1 Comment

Raspberry Muffins Hero 2 1

It’s berry season here. So I’ve created a very quick and easy vegan raspberry muffin recipe that you can bake in about 16 or so minutes. Great for breakfast or lunches. You can swap out any berries for the raspberries. 

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Raspberry Muffins Hero 2 1

Quick Vegan Raspberry Muffins

★★★★★

5 from 2 reviews
  • Author: Sara Kidd
  • Total Time: 33 minutes
  • Yield: 12 muffins 1x
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Ingredients

Units Scale
  • 210 g plain all-purpose flour (1 1/3 cup + 2 teaspoons)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 25 g fine desiccated coconut (1/4 cup)
  • 115 g caster sugar (1/2 cup)
  • 300 ml plain soy milk (1 cup + 3 tablespoons)
  • 1 tablespoon white vinegar
  • 65 ml vegetable oil (1/4 cup + 1 teaspoon)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon essence or flavouring
  • 1 cup raspberries (frozen and thawed or fresh)
  • 3 tablespoon melted apricot jam

Instructions

  1. Preheat the oven to 180C/360F and grease or line with muffin cases 2 x 6 hole muffin tins.
  2. In a large mixing bowl, sift flour, baking powder, baking soda, and salt together. Add sugar and coconut and mix together well.
  3. In a large jug or bowl pour soy milk and vinegar in together and mix until it becomes thick. Add oil, vanilla, lemon flavour and mix together well.
  4. Make a well in your flour and in thirds, gently pour in your milk mixture. Gentle fold liquids into the flour with a whisk until just combined. Sprinkle half of your raspberries into the mix and gently fold in. Don't over mix. Don't worry if it's a little lumpy.
  5. Pour batter into muffin holes, filling 3/4 full. Add remaining berries to the top of your muffins.
  6. Bake in the oven on the top rack for 16-18 minutes or until a skewer comes out almost clean when poked into the middle of a muffin. The tops should bounce back when touched. If your muffins are really large, they may need 2 extra minutes to bake.
  7. Leave muffins in their pans for 10 minutes before removing them. Then move to a cooling rack so the bottoms don't become soggy.
  8. Brush tops with your melted jam to add shine.
  9. Store in an airtight container or freeze
 straight after they have cooled.
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Berries
  • Cuisine: Breakfast

Keywords: vegan muffin

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VeganMudChocMiniCakes
vegan blueberry muffin, muffin, baking, vegan recipe
Easy Vegan Blueberry Muffins

Vegan Blueberry Almond Cake with Lemon Syrup

By 5 Comments

Almond Blueberry Cake 2 copy

This is a great recipe if you’re out of icing sugar, don’t like buttercream or want an easy vegan cake recipe with very little fuss. The blueberries give the recipe a burst of fruit flavour, the almonds add texture and the lemon syrup adds moisture, sweetness and a little tang. This vegan cake keeps for up to a week in the fridge and won’t dry out. You can swap the blueberries for any type of berry, fresh or frozen.

Almond Blueberry Cake copy

Here are a few tips to make this vegan cake successfully:

  • Use a non-stick ring cake tin so the cake comes out easily
  • I find smaller blueberries work best
  • You can use any nuts if you don’t have almonds or leave them out altogether
  • Any berries will work in this recipe if you don’t like or have blueberries
  • If you don’t have lemons or lemon juice you can just use water
  • Make sure your oven isn’t too hot otherwise the outside of your cake will become very hard
  • If you have hot spots in your oven, rotate your cake at the 25-minute mark so it bakes evenly

This cake goes really well with my vegan custard recipe.

Here are some step by step photos so you know what to expect with this recipe.

  • step 5 Almond Blueberry Cake
  • step 4 Almond Blueberry Cake
  • step 1
  • step 2 Almond Blueberry Cake
  • step 3 Almond Blueberry Cake
  • step 5 Almond Blueberry Cake 2
  • step 7 Almond Blueberry Cake
  • step 8 Almond Blueberry Cake
  • step 9 Almond Blueberry Cake
  • step 10 Almond Blueberry Cake 2
step 10 Almond Blueberry Cake 3
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Almond Blueberry Cake copy

Vegan Blueberry Almond Cake with Lemon Syrup

★★★★★

5 from 4 reviews
  • Author: Sara Kidd
  • Total Time: 1 hour
  • Yield: 1 8 inch round ring cake 1x
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Ingredients

Units Scale

Egg Replacer

  • 1 tbsp ground flaxseed
  • 2 1/2 tbsp boiling water

Dry Ingredients

  • 180 g plain all-purpose flour + extra
  • 25 g cornflour or cornstarch
  • 160 g white sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 160 ml soy milk
  • 1 tbsp white vinegar
  • 70 ml lemon juice ((can use water))
  • 2 1/2 tbs vegetable oil
  • 1 tsp vanilla bean paste
  • 1 tsp lemon essence

Filling / Topping

  • 100 g blueberries (fresh or frozen – any berries work)
  • Flaked almonds (can use any nuts you have handy)

LEMON SYRUP

  • 250 ml water
  • 112 g white sugar
  • Rind from one whole organic lemon

Instructions

TO MAKE CAKE

  1. Preheat oven to 160C / 320F. Grease an 8 inch round ring cake tin.
  2. Sprinkle flaked almonds around the bottom of your cake tin.
  3. Coat blueberries in flour.
  4. In a small bowl, mix together flaxseed and boiling water to make a paste. Set aside for later.
  5. In a large mixing bowl, mix together flour, cornflour/cornstarch, sugar, baking powder, baking soda and salt until combined.
  6. In a measuring jug mix together soy milk and vinegar until it becomes slightly thicker. Add egg replacer, lemon juice, oil, lemon essence and vanilla. Mix together well.
  7. Make a well in your flour mix and pour in wet ingredients. Gently mix wet into dry with a whisk until just combined. Don't over mix.
  8. Pour batter into your cake tin. Sprinkle blueberries over the top evenly. Bake for 27 to 30 minutes or until a skewer comes out clean when poked in the middle.
  9. Once out of the oven allow to sit for 5 minutes. Flip the cake out of the tin onto a cooling rack and allow to cool.
  10. Pour syrup over the top of the cake and serve.

TO MAKE SYRUP

  1. Place all ingredients in a small saucepan and bring to the boil whilst stirring gently. Once all sugar has dissolved remove from heat and allow to cool.

Notes

This cake will store in the fridge for up to 1 week.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Cake

Keywords: almond, blueberry, cake, lemon, vegan

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Vegan Raspberry Pie

By Leave a Comment

water rasp tart

This delicious vegan raspberry pie recipe was featured on Lifestyle Australia. It’s incredibly simple to make and the shortcrust pastry is crumbly and buttery, all the things we love about vegan baking. You can play around with the filling and add fresh grated ginger, blueberries, blackberries or even some mint leaves to garnish.

Here are some quick tips on how to achieve that perfect vegan pastry.

1. Make sure everything is super cold. All your utensils should be put into the freezer for 30 mins beforehand. Once you have lined your pie tin put the pastry back into the fridge for 30 mins to chill. This will help stop shrinkage.

2. When adding the filling, make sure it has cooled right down (even chilled) this will stop your pastry from going soggy on the bottom

3. Be prepared for shrinkage with your pastry. Make it a little larger than what you’re anticipating.  

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67532842 2164442333653196 6442396071497826304 o

Vegan Raspberry Pie

★★★★

4 from 2 reviews
  • Total Time: 1 hour 15 minutes
  • Yield: 5 slices 1x
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Ingredients

Units Scale

Pastry

  • 300 grams all-purpose plain flour
  • 150 grams vegetable shortening cubed
  • 2 tbs brown sugar
  • 1/2 tsp salt
  • 125 mls ice water (must be super cold)

Filling

  • 400 grams frozen raspberries
  • 100 mls lemon juice
  • 100 grams caster sugar (more if you like it extra sweet)
  • 100 ml water
  • 1 tbs vegan butter or margarine
  • 3 tbs cornstarch/cornflour (mixed with 3–4 tbs water)

Instructions

To Make The Pie Crust

  1. Grease a rectangle tart pan with vegetable oil and preheat your oven to 230C/446F
  2. Have all crust ingredients in the fridge cold including your mixing bowl
  3. Using a food processor, pulse flour, sugar and salt together to combine, then add shortening and pulse together until very crumbly and fine
  4. Pour in cold water and pulse together until it starts to form a dough
  5. Empty pastry into your chilled glass bowl and using your hands knead together into a smooth dough ball
  6. Tip dough onto a floured surface and roll out to 5cm thick in a long rectangle shape that’s longer than your tart pan
  7. Add to your greased pie tin, trim the edges and pierce the bottom of the pastry with a fork multiple times
  8. Roll remaining dough into a ball and roll out to 5cm thick and cut out small heart shapes with a cookie cutter and place on a separate greased tray
  9. Blind bake your tart without filling and extra shapes, bake for 20 minutes, then remove beads and bake for 5-10 more minutes until the crust is lightly browned
  10. Remove from oven and fill with raspberry filling, pushing hearts into the tart and leave to set for 10 minutes. Serve with vegan ice-cream

To Make The Filling

  1. Add all ingredients except for cornflour mix to a large pot and bring to a simmer
  2. Gently simmer on a lower heat for 5-10 mins until it’s lost about 1/3 of its original liquid, then vigorously stir through cornflour until it thickens
  3. Once the filling has thickened, remove from heat and pour into your baked tart crust
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Berries, Dessert
  • Cuisine: Dessert

Keywords: tart, tart shell, vegan, vegan baking, vegan pastry, vegan raspberry pie, vegan tart

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