Wire Mesh Strainer- for sifting the chickpea flour and cornstarch to avoid lumps.A Tart Pan - I used a large 9-inch tart pan, but you could also use small individual tartlet pans or even a pie dish if you don't have a tart pan.Apricot Jelly - For the shiny glaze on top of the fruit tart.You can use any fruit or berries that you want. Lemon Zest - For a fresh and bright lemon flavor.Turmeric - Just a dash for a yellow color if desired.You can use any type of vegan butter that you want. Vegan Butter - For a rich and creamy consistency.Canned coconut milk also gives it a very rich texture, yet it does have a coconut flavor. However, you can also use almond milk, soy milk, or coconut milk. Plant-Based Milk - After testing nearly every type of vegan milk, my family and I decided that oat milk had the best flavor and consistency.You can use any sweetener that you would like, but the whiter the sugar, the lighter your custard will be. Water - To mix with the chickpea flour.Chickpea Flour - To mix with water to form a chickpea flour egg replacer.Sugar - white or light-colored sugar will make the whitest shortbread.I like to use the stick version of my homemade vegan butter. Vegan Butter - any vegan margarine will work.Gluten-free flour mixes also work well for this recipe, however, I don't recommend almond flour. Remove from the oven and let cool completely on a wire rack (a warm crust will melt the filling). Remove the foil or parchment with the weights and bake the crust until it's cooked through and a light golden color, about 15 minutes. Line the bottom with foil or parchment paper and top it with something to weigh the crust down, such as dried beans or pie weights.īake until the crust starts to dry out, about 20 minutes.
Prick the bottom of the crust all over with a fork. Meanwhile, preheat the oven to 350 degrees F. Stick the pan in the refrigerator for 20 minutes so the dough can firm up. (If you don't have a tart pan, you can press the dough into the bottom (not up the sides) of a 9-inch cake pan or 8-inch square baking pan.
Using floured hands (because the dough can be a little sticky), press the dough into the bottom and up the sides of a 9-inch tart pan. Stir in 1/2 cup (1 stick) melted unsalted butter until combined. To make your own crust, combine 1 cup all-purpose flour, 1/4 cup confectioners' sugar and a dash of salt in a large bowl.
Refrigerate until ready to serve! It will be fine in the fridge for up to two days. (This will help "preserve" the tart while it's in the fridge.) Microwave the jelly or jam, if using, in a small microwave-safe bowl just until it becomes more liquid. Slice the larger fruit and halve some of the cherries and strawberries to expose the insides. Spread the filling evenly into your crust. (If your cream cheese was at room temperature, it won't get thick and that's fine - it will set beautifully while in the refrigerator.) You want the filling to really thicken up. Use an electric mixer to beat until very stiff peaks form and the filling smooths out (initially, it may be a little lumpy from the cold cream cheese, but if you keep beating, it will smooth out). Place the cream cheese, cream, confectioners' sugar and vanilla in a large bowl.
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