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Stina Spiegelberg

Stina Spiegelberg

The Quickest Vanilla Tart

The QUICKEST vanilla tart

Want to conjure up something great (and quick) for guests? This tart will be your new favorite friend! This is made super quickly, easily, and with just a few ingredients. And best of all: you can add fresh fruit, caramel, chocolate, or psssst… whatever you want and the season. Tap sprinkles.

Lightning-fast vanilla tart! Easy, vegan, fast, and super delicious! With berries – the next fruit cake for your summer party!

This recipe is:

  • prepared quickly
  • very easy
  • perfect for coffee and cake
  • vegan and purely plant-based
  • suitable for every cake lover
  • foolproof
  • the perfect summer cake
  • easy for the back start

Makes a tart of 24cm in diameter.

Preparation time: 20 minutes

Baking time: 25 minutes

For the shortcrust pastry:

Preheat the oven to 190°C top/bottom heat.

In a mixing bowl, combine flour, sugar, tapioca starch, and salt. Add margarine and oat drink. First with a fork, then with your hands, knead it into a smooth dough. If it gets too warm, put it back in the fridge for another 10 minutes. 

Grease a 24cm cake tin and roll out half of the dough. Then, form the edge of the crust from the remaining dough. Prick several times with a fork so that no air bubbles are trapped, or cover with baking paper and fill with soybeans, lentils, or dried chickpeas and bake blind for 25 minutes.

Leave it to cool completely in the mold.

The QUICKEST vanilla tart

For the filling:

Whip the cream, then add the cream stiffener and whip again until the cream is firm. Fold in the cottage cheese and sugar. Spread the cream on the tart base and garnish with fruit. Bon Appetit!

The QUICKEST vanilla tart

The Quickest Vanilla Tart

STINA SPIEGELBERG
Lightning-fast vanilla tart! Easy, vegan, fast, and super delicious! Best of all: you can add fresh fruit, caramel, chocolate, or psssst… whatever you want and the season.
Prep time 20 mins
Baking time 25 mins
Course Breakfast, Easy Peasy, Summer, Sweets & Baking
Servings 1 Tart of 24 cm in diameter.

Ingredients
  

For the shortcrust pastry:

  • 220 g Wheat flour type 405 or spelled flour type 630
  • 60 g Sugar
  • 1 tbsp Tapioca starch opt.
  • 125 g Margarine
  • 1 tsp Salt
  • 2-3 tbsp Oat drink

For the filling:

  • 200 g Whippable vegan cream
  • 200 g Vanilla quark e.g. from Sojade
  • 1 Pack of cream stiffener
  • 1 tbsp Sugar
  • Fresh berries

Instructions
 

For the shortcrust pastry:

  • Preheat the oven to 190°C top/bottom heat.
  • In a mixing bowl, combine flour, sugar, tapioca starch, and salt.
  • Add margarine and oat drink.
  • First with a fork, then with your hands, knead it into a smooth dough. If it gets too warm, put it back in the fridge for another 10 minutes.
  • Grease a 24cm cake tin and roll out half of the dough.
  • Then, form the edge of the crust from the remaining dough.
  • Prick several times with a fork so that no air bubbles are trapped, or cover with baking paper and fill with soybeans, lentils, or dried chickpeas and bake blind for 25 minutes.
  • Leave it to cool completely in the mold.

For the filling:

  • Whip the cream, then add the cream stiffener and whip again until the cream is firm.
  • Fold in the cottage cheese and sugar.
  • Spread the cream on the tart base and garnish with fruit.
Keyword Breakfast, Easy Vanilla Tart, Quickest Vanilla Tart, vegan, Vegan Vanilla Tart
The QUICKEST vanilla tart

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