The other day I was ordered a fruit pie, in Quebec, in the middle of winter! I did what I could with exotic fruits and a few kiwis and pears. I still loved the result so I took some pictures. Usually I never shoot customers’ cakes due to lack of time and photo equipment in my kitchen but there I was motivated

For the ba it’s a classic sweet pastry with a frangipane in it, then a princess cream (pastry cream + whipped cream). Here, I liked this cake so I offer you the recipe <3


For the pastry cream

  • vegetable milk < !---->– 500 (mL)
  • coconut oil < !---->– 140 (g)
  • sugar – 100 (g)
  • cornstarch – 40 (g)
  • vanilla bean – 1
< span class="recipe-composition-name">For the whipped cream

  • soy milk< span>– 100 (mL)
  • coconut oil < span>– 100 (mL)
For pie dough

  • flour – 190 – 20 (g)
  • sugar – 35 – 20 (g)
  • coconut oil – 80 (g)
  • vegetable milk – 100 < span>(mL)
For the frangipane

  • almond powder – 150 (g)
  • sugar – 50 – 100 – 20 – 0.5 (tsp)
  • coconut oil– 20 (g)

  • orange < /span>– 2
  • kiwi – 2
  • pears – 2 – 2
  • mango – 1
  • pomegranate – 1


  • The day before, prepare the cream for the whipped cream: boil the soy milk. Pour over the coconut oil and whisk with an electric whisk (or in a blender) for 2 minutes so that the fat and the milk are homogeneous. Store in the fridge overnight.
  • Prepare the pastry cream: Split the vanilla pod in half and collect the grains. In a saucepan, heat 400 mL of vegetable milk with the coconut oil, the vanilla seeds and the split vanilla pod. In a mixing bowl, mix the sugar, starch and the remaining 100 mL of vegetable milk together. Pour the boiling vanilla mixture over it and whisk. Put everything back in your saucepan and bring to a boil, whisking constantly. When the cream is cooked and very thick, stop cooking and remove to a dish. Reserve in the fridge.
  • Prepare the pie dough: mix the flour, ground almonds, starch, sugar and icing sugar. Add the unmelted oil and knead with your small mimines. Crumble the dough between your 2 hands to sand it. Add the milk. Knead your dough to make it homogeneous and form a ball. Roll out the dough in a circle and line your tart mould.
  • Preheat the oven to 180°C.
  • Prepare the frangipane: melt the oil. Mix all the ingredients together. Pour the mixture into the pie crust. Bake for about 40 minutes.
  • Finish the princess cream: start by whipping the milk and oil mixture prepared the day before, whisking it with an electric whisk. Also whip the cooled pastry cream with an electric whisk. With a spatula, gently fold the whipped cream into the pastry cream in several batches. When all the whipped cream is incorporated and the cream is homogeneous, reserve in the fridge.
  • Peel and cut the fresh fruit nicely.
  • When the tart is cooked and cooled, pipe the cream vanilla princess on it. Decorate with lots of fruit! It’s ready!
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