• Choose a category
• All
• Classic-Fiction

6. Preheat the oven to 375°F.

7. Bake puff pastry shell for 20 to 30 minutes or until puffy and golden brown. Cool completely on a wire rack before filling.

8. When pastry shell is cool, spread vegan white chocolate mousse evenly over the bottom. Arrange raspberries and blueberries on top, and refrigerate until ready to serve. Drizzle Raspberry Coulis over top, or gently brush fruit with apple juice and jelly mixture. Sprinkle with confectioners’ sugar (if using), and serve.

Variation: For Assorted Fruit Tart, substitute equal amounts of fruit for the raspberries and blueberries. Glaze as desired.

BATTER UP!

Pepperidge Farms Puff Pastry Dough is vegan, although it does contain partially hydrogenated vegetable shortening containing soybean and cottonseed oils. You can find it in the supermarket freezer section. Be sure to thaw it before using. Separate the sheets, cover with plastic wrap, and thaw at room temperature for about 30 minutes. Alternatively, you can thaw the whole package in the refrigerator for 4 hours or longer.

Chocolate Pecan Tart

Chocolate lovers rejoice in this “buttery” Shortbread Crust layered with vegan chocolate and toasted pecans, baked with an extra-rich layer of brown sugar and maple syrup filling, and drizzled with vegan Chocolate Ganache Icing.

Yield:

1 (9-inch) tart

Prep time:

40 to 50 minutes

Bake time:

50 to 60 minutes

Serving size:

1 slice

1½ cups toasted pecans

1 (9-in.) fluted Shortbread Crust

(recipe in Chapter 13), frozen

for at least 30 minutes, blind-

baked for 15 to 20 minutes or

until light brown, and cooled

completely

¾ cup vegan semisweet chocolate

chips, or shaved vegan dark

chocolate

2 TB. finely ground flaxseed

6 TB. water

¾ cup nonhydrogenated vegan

margarine

¾ cup light brown sugar, firmly

packed

¾ cup pure maple syrup or light

corn syrup

1½ tsp. pure vanilla extract

2 TB. bourbon whisky (optional)

¼ cup vegan Chocolate Ganache

Icing (recipe in Chapter 22)

1. Preheat the oven to 375°F.

2. Arrange toasted pecans in bottom of baked Shortbread Crust, and layer vegan chocolate chips over pecans. Place crust on a baking sheet to prevent drips.

3. In a blender, or using an immersion blender on medium to high speed, blend together ground flaxseed and water until completely blended. Let sit for 15 minutes to thicken.

4. In medium saucepan over medium heat, melt vegan margarine. Reduce heat to low, add light brown sugar, and stir until dissolved. Pour into a large bowl, and using an electric mixer fitted with the whisk attachment on high speed, beat mixture for 1 minute. Add maple syrup, flaxseed mixture, vanilla extract, and bourbon whisky (if using), and whip for 1 or 2 minutes or until light and fluffy, scraping the bowl as needed with a rubber spatula.

5. Carefully pour batter over vegan chocolate chips and pecans in crust, being careful not to disturb them. Bake for 50 to 60 minutes or until top is slightly browned and puffed up. Cool completely before drizzling with vegan Chocolate Ganache Icing.

BAKER’S BONUS

Ground flaxseed acts as a binder, taking the place of eggs in certain recipes, at the same time adding a good deal of fiber.

Rustic Apple Cranberry Galette

A basic flaky crust is the shell for this free-form pie filled with fresh apples and cranberries, a touch of cinnamon, and optional “custard” filling for the perfect fall dessert.

Yield:

1 (9-inch) galette

Prep time:

40 to 50 minutes

Bake time:

40 to 50 minutes

Serving size:

1 slice

1 double Flaky Piecrust (recipe in

Chapter 13)

4 TB. apple butter, or jam

3 large Cortland, Baldwin, or

Granny Smith apples, peeled,

cored, and sliced

4 TB. unbleached cane sugar

2 TB. light brown sugar, firmly

packed

1½ tsp. ground cinnamon

1½ cups fresh or frozen cranberries

2 TB. chopped pecans (optional)

½ tsp. cornstarch (optional)

¼ cup plus 2 TB. soy or almond

milk (optional)

¼ cup soft silken tofu (optional)

½ tsp. pure vanilla extract, or

almond extract (optional)