It’s berry season so I went to a nearby farm for some fresh off the bush berries! I got red and black raspberries and took what I needed to top this delicious tart and froze the rest for smoothies later. Unfortunately I couldn’t get my hands on a tart pan before setting to work so I just made due with what I had.
1 1/2 cups all-purpose flour
1/3 cup sugar
1/4 tsp salt
2/3 cup vegan margarine
1/4 cup almond, soy or rice milk
1/4 cup corn starch
1 can coconut milk
1/2 cup sugar
1/8 tsp salt
1 tsp vanilla
2 tsp lemon juice
2 tbsp lemon zest
natural yellow food colouring (optional)
1 pint fresh raspberries
1. Preheat oven to 250oF.
2. In a medium sized bowl mix together the flour, sugar and salt.
3. Add margarine and use a pastry cutter to cut it into the flour mixture. Mixture should be light and crumbly. If you have a food processor you could also use that, but I like to keep it old school.
4. Firmly press dough into a 9-inch tart pan or pie pan. This may seem EXTREMELY difficult start in the center and work your way to the edges. Make sure you don’t make it too thick in the bottom corner or it will be difficult to cut and eat.
5. Bake for about 20 minutes until edges are golden brown.
6. Remove from oven and let cool completely.
1. In a small bowl thoroughly whisk together nondairy milk and corn starch and set aside.
2. In a medium saucepan whisk together coconut milk, sugar and salt over medium heat until just boiling.
3. Reduce heat and drizzle the corn starch mixture into the saucepan, whisking continuously.
4. Keep whisking on the heat for about 5 minutes until it starts to thicken to a pudding-like consistency.
5. Remove from the heat and whisk in the vanilla, lemon juice, zest and food colouring.
1. Spread custard evenly into the tart shell.
2. Chill for at least 5 hours or overnight.
3. Garnish with raspberries.
4. Dust with powdered sugar right before serving.