Sooo good morning! We are opening the summer of 2019 with this delicious Vegan Cherry Tart that I promised you last week by Instagram.
Before I begin, I want to thank you for the incredible reception that the eBook of vegan recipes to take away in a container continues to have ‘TAKE AWAY vegan delights‘ after 1 week of its launch I’m super happy!
320gr of wheat flour + reserve
4 tablespoons of Maicena (fine cornmeal)
1 bowl of fresh cherries< br> Hazelnut butter or toasted hazelnuts
15 grams of baking powder
1/3 cup of non-dairy milk + 1/2 liter of non-dairy milk
1/3 cup of olive oil + reserve
> Agave syrup
*Roller to stretch the dough
*Mould for cakes of about 20-25 cm
Step by step
- To prepare the dough, we mix 320 g of wheat flour, 15 g of baking powder.
< li>Continue adding and mixing the juice of 1/2 lemon and a long stream of agave syrup.
Weigh the flour and mix with the lemon and syrup p>
- Add 1 tablespoon of hazelnut butter to the dough or, alternatively, two handfuls of finely chopped hazelnuts.
- Mix and add 1/3 of cup of olive oil. We mix again.
We add nut cream and olive oil
- Continue sprinkling plenty of cinnamon powder and moistening the dough with 1/3 cup of non-dairy milk.
- Knead very well with a wooden paddle and then with the hands.
We add cinnamon and non-dairy milk to the cake batter of cherries
- When the dough is manageable and all the flour has adhered well, sprinkle a little wheat flour on a table and put the dough on top. li>
- Knead vigorously for a few minutes. If the dough sticks a bit to the table or to your hands, sprinkle more flour on top.
- When we already have the dough well kneaded, cut 1/3 of the size of the dough and make a small ball (Look at the first photo below).
- We reserve it and keep the large one.
- Sprinkle more flour on the table and, on top, stretch the large dough with a rolling pin .
- We will stretch it until we get a thin dough the size of our mould.
- Grease the base of our mold with a little olive oil to prevent it from sticking during baking.
- We place it on our mold and adapt it to the edges, trying to keep the edges at the same height and regular.
We prepare the dough and separate it for the surface and decoration p>
- Let the dough rest and we are going to prepare the cream filling for our cherry pie.
- Wash and empty the inner pip of each cherry. Reserve.
- On the other hand, put 1/2 liter of non-dairy milk, juice of half a lemon in a large pot and add the cherries.
Add half a lemon and cherries to the cream of the cake
- Add a splash of agave syrup, 1 tablespoon of hazelnut butter (omit if you have used chopped hazelnuts in the dough and do not have hazelnut cream).
- Let it boil gently for 5/8 min.
- Crush gently with a hand blender, leaving bits of some of the cherries.
- Next, add the 4 tbsp. corn flour tureens.
- Beat constantly with a whisk until the corn flour is completely integrated with the milk. No lumps.
We add syrup to sweeten, cream of dried fruits and corn flour to thicken the cream
- Keep in a very soft boil, stirring constantly with the rods.
- The cream will go gradually thickening. When it has a dense texture, somewhat denser than a custard.
- Turn off the heat and pour the cream into the cake.
- Let it rest and meanwhile, recover the other piece of dough that we have previously reserved.
- Stretch that ball of dough, giving it a rectangular shape.
- When it is as thick as the one we have left for the base of the cake, cut it into strips 1 cm thick. The length will vary, since we will need about 8 strips of dough to decorate the height and another 8 strips to decorate the width.
Let the cherry pie rest and prepare the decoration
- We decorate the cake by overlapping the horizontal strips on the vertical ones, trying to keep the same distance between each strip. If you don’t see it clearly, take a good look at how I have placed it in the photographs below.
- We paint the entire surface of the cake with agave syrup, especially the dough that decorates the top.
- Put in the oven for about 40 min. at 180º (perhaps less, it can vary depending on the oven, so keep an eye on it).
We bake the vegan cherry pie
< li>Remove and let cool to room temperature. Do not cut it before cooling! It needs to rest so it doesn’t break.
- When it’s warm, you can cut it or store it in the fridge to serve it cold.
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