The Complete Idiot's Guide to Vegan Baking - Donna Diegel [82]
2. Drizzle ½ of Chocolate Ganache over top, and sprinkle with roasted peanuts (if using). Gently spread remaining filling on top and smooth down. Drizzle with remaining Chocolate Ganache, and top with chopped vegan peanut butter cups.
3. Chill for 4 to 8 hours before slicing.
Variation: For Peanut Butter Parfaits, in a tall parfait glass, layer peanut butter filling, Chocolate Ganache, and peanuts. Repeat and top with chopped vegan peanut butter cups.
BATTER UP!
This pie needs 4 to 8 hours (or overnight) to firm up enough to slice. It does not freeze well, but it does keep for a number of days in the refrigerator.
Chapter 15
Rustic Tarts and Galettes
In This Chapter
• Fresh berry tarts
• Free-form galettes
• Getting creative with ingredients and baking pans
Vegan tarts and galettes? You bet! These fancy-looking desserts are far easier to make than they appear—and they’re over-the-top rich and delicious! Best of all, they can be whipped up with little more effort than making a piecrust and slicing fruit. Speaking of crusts, if you don’t have the time to make them from scratch, don’t feel guilty about purchasing all-natural piecrusts or frozen vegan puff pastry dough. They’re good to have in the freezer if you’re ever in a pinch.
Most of the fruit desserts in this chapter are open to variation. Use your imagination and get creative when it comes to the fruits you choose. If apples are in season right now, use apples to make a Rustic Apple Cranberry Galette. If you found a good sale on strawberries at your local grocery store, make a Fresh Strawberry Tart for dessert. Got a good deal on walnuts? Substitute them for pecans in the Chocolate Pecan Tart. Easy!
Most serious bakers have all the bells, whistles, and toys in their arsenal to make just about any recipe that comes their way. You may be just starting out and don’t have some of those shiny and pricey pans. What do you do when you don’t have a 9-inch fluted tart pan? Use a springform pan. If you don’t have that, a 9-inch pie plate will do just fine for most recipes.
Having a party and need individual desserts? With a little reconfiguring, most recipes can be made in mini tart pans, or even pastry lined muffin tins. The sky’s the limit!
Fresh Strawberry Tart
Fresh, juicy strawberries and plump blueberries star with a “buttery” shortbread crust that’s spread with strawberry jam—beautiful and delicious!
Yield:
1 (9-inch) tart
Prep time:
30 to 40 minutes
Bake time:
40 to 45 minutes
Serving size:
1 slice
1¼ cups unbleached all-purpose
flour
¼ cup whole-wheat pastry flour
½ cup vegan confectioners’ sugar
Pinch salt
½ cup nonhydrogenated vegan
margarine, cold, cut in small
pieces
2 TB. soft silken tofu
1 qt. fresh strawberries
2 TB. pure maple syrup
1 pt. fresh blueberries
½ tsp. grated lime zest
1½ cups strawberry jam
1 batch Whipped Topping (recipe
in Chapter 22) or store-bought
nondairy whipped topping
(optional)
1. Lightly coat a 9-inch round fluted tart pan with a removable bottom with cooking oil spray.
2. In a large-capacity food processor fitted with a cutting blade, combine unbleached all-purpose flour, whole-wheat pastry flour, confectioners’ sugar, and salt. Pulse for 5 to 10 seconds to blend. With the processor running, add vegan margarine a little at a time and process until dough resembles coarse meal. Add tofu, and pulse only until dough comes together. Do not overprocess dough or it will become tough. Turn out onto floured surface, and form dough into a ball, being careful not to knead dough. Using your hands, press dough into the prepared tart pan, making sure to get into all the creases. Freeze crust for at least 1 hour.
3. Place on a baking