Girl Wanders

Last night we had some friends over. I made a huge pot of veggie chili, and I made this delicious tart.

This was my first time making a tart. It was so incredibly easy to make, and came together in almost no time. The custard recipe was really delicious, and my friends where left wondering how I managed to make an eggless custard so delicious.

vegan fruit tart recipe

For the crust I used this recipe from Recipezaar.

1 cup flour
1/4 cup packed brown sugar
1/2 cup soy margarine
1 tablespoon water

Mix together the flour and brown sugar in a food processor (or mix by hand). Add margarine and pulse until mixture resembles coarse crumbs (or cut butter in by hand). Add the water slowly while running the processor (or sprinkle and toss while mixing by hand) until moistened. Form into a ball, and press firmly and evenly onto the bottom and up the sides of a 9 inch tart pan or pie plate. Bake in a 400 degree oven for 10 - 15 minutes or until light brown. Cool completely.

vegan fruit tart recipe

For the custard I followed this recipe.

3 tablespoons sugar

1/3 cup soymilk

1 tablespoon cornstarch

1 teaspoon lemon oil

2 tablespoons lemon juice (or to taste)

3 tablespoons soy margarine, softened

Add sugar, soymilk, and cornstarch to a small saucepan off of the heat. Stir until lumps of cornstarch disappear. Turn on heat to medium high and bring to boil, stirring constantly. Boil until thickened.

Remove from heat and allow to cool to room temperature.

Whisk in lemon oil, lemon juice and margarine until smooth and creamy.

Right before serving spoon custard over the top of the tart crust. Decorate with your choice of fruit. Garnish with fresh mint leaves.