Yield: 2 tartlets 10 cm (4 in) in diameter or 1 6-inch pie
- 500 g (2 cups) hot vegetable milk
- 60 g (1/4 cup) cane sugar
- 50g cornstarch*
- 2.5 ml (12 teaspoons) vanilla extract
- 25 g (2 tablespoons) vegan butter
- turmeric pinch
Prepare
level 1
In a bowl, mix sugar and cornstarch with paddle attachment.
The second step
Pour hot milk and mix well.
Step 3
Transfer to a saucepan and cook over medium heat constantly until it thickens. Make sure to scrape the bottom and edge of the pan well.
Step 4
The mixture simmers as soon as a clear, thick mark is left on the back of the spoon or spatula.
Fifth step
Remove from heat, add vanilla, turmeric** and vegetable butter, whisking until melted.
Step 6
Cover on contact with plastic wrap or parchment paper and cool it in the refrigerator.
Step 7
Meanwhile, bake the pie crusts and let them cool on a wire rack.
Step 8
Whip cream of dough out of refrigerator to soften texture before filling pie crusts.
Step 9
Garnished with fresh strawberries. Leave to rest for an hour in the refrigerator or enjoy right away!
Reviews
*You can use other types of starches but since starch properties differ, be sure to combine at least two types of starches (tapioca + potatoes, arrowroot + potatoes, etc.)
** Unlike usual recipes, turmeric is added at the end in order to better control the color and flavour. In fact, turmeric is a spice whose color and flavor are amplified by heat.
Pie crust ingredients
Yield: 3-4 tartlets 10 cm (4 in) in diameter or 1 9 in tart
- 170g (1 1/2 cups) finely ground almonds or other seeds such as sunflower, pumpkin seeds, etc.
- 70g (12 cups) flour (brown rice, etc.)
- 40 gm tapioca starch
- 1.25 ml (1/4 teaspoon) salt
- 30 g (2 tablespoons) sugar
- 5 to 7 tablespoons of water
Prepare
level 1
Preheat the oven to 350 degrees Fahrenheit and place the rack in the bottom of the oven.
The second step
In a bowl, mix all the dry ingredients with 5 tablespoons of water. Add water, 1 tablespoon at a time, until you can form a ball by hand.
Step 3
Place the dough between two sheets of parchment paper and roll the dough.
Step 4
Carefully place the pie pans and bake for 15 to 20 minutes.
Reviews
* The choice of flour will affect the color of the dough. It’s not a dough that turns brown, so don’t overcook it or it will be very crumbly.
**Wheat flour can be used for all purposes. In this case, replace the amounts of flour and tapioca with an equivalent weight of wheat flour.
*** The dough will crumble, so feel free to press it into the mold instead of trying to roll it.