Vegetable tart with yellow kiwis
Preparation time:
30 minutes
Cooking time:
30 minutes
Ingredients
INGREDIENTS FOR THE VEGAN YELLOW KIWI TART:
- 250 g flour type 1
- 70g sugar
- 35 g coconut oil
- 35 g sunflower oil
- 65 g water
- 2 pinches orange (zest)
- 1 pinch of sea salt
- 6 g baking powder
ORANGE CREAM:
- 500g orange juice (sweet)
- 50 g cornflour (corn starch)
- 60 g sugar
DECORATION:
- 5 yellow kiwis
- 7 raspberries
- 5 mint leaves (or pineapple sage)
Preparation
First, dissolve the sugar in cold water, then add the oil, the flour with the baking powder, a pinch of salt, and the grated orange zest. Mix well and form the usual shortcrust pastry ball, which you'll put in the fridge for at least half an hour.
Meanwhile, prepare the cream: In a saucepan, pour the strained orange juice, add the cornflour and sugar with a whisk and stir quickly.
Light the fire and thicken the cream. Turn off and transfer to a bowl, cover with cling film and cool.
Roll out the shortcrust pastry, place it between two sheets of baking parchment, transfer to the pie dish and shape the rim. Prick the pastry all over with a fork, place a circle of baking parchment on top and cover with baking beans.
Bake the shortcrust pastry for 25-30 minutes until cooked.
Remove dried beans and baking parchment, let cool slightly, pour the orange cream inside.
Peel and slice the kiwis into rounds and decorate the cake in concentric circles, adding raspberries and mint or pineapple sage leaves.
