VEGAN RASPBERRY ALMOND TART 

INSTRUCTIONS

Raspberry Cream:

• Combine the raspberry puree and water in a pot and begin to heat.
• Combine the sugar and cornstarch.
• When the puree/water is warm, sprinkle in the dry mix, whisking constantly until incorporated.
• Continue cooking and stirring until the mixture comes to a full rolling boil- cook for 2 minutes. Remove from heat.
• Melt the Raspberry Inspiration in a microwave-safe bowl for 30-second intervals until just melted.
• Pour the hot liquid over the melted couverture in several additions, mixing well after each.
• Finish by processing with an immersion blender.
• Use warm or refrigerate and warm before pouring into shells.

  *Chef’s note: *Frozen puree is best for consistency, as the sugar is regulated. If making your own purée, process to remove the seeds and add 10% sugar.

Almond Shortbread Dough:

• On the bowl of a stand mixer fitted with the paddle attachment, combine the vegan butter, salt, sugar and almond flour.
• Mix until creamy.
• Add the water to the egg replacer powder and let set several minutes, then add to mixture and mix well.
• Add the all-purpose flour first, mix, then add the high gluten flour and mix just until the dough comes together.
• Roll between parchment to 2mm and freeze until ready to use.

  *Chef’s note: *Mikoyos Vegan Butter works well in this recipe.

Praliné Crispy:

• On the bowl of a stand mixer fitted with the paddle attachment, mix the almond praline until smooth.
• Melt the Almond Inspiration in a microwave-safe bowl, in 30-second intervals, until just melted- add to the praline.
• Crush the cereal into small pieces and add to the mix.
• Remove from bowl and place on parchment.
• Roll to a thickness of 3mm and freeze until ready to use.

  *Chef’s note: *For the cereal, any cereal can be used if it is vegan with little to no sugar.