Vegan Cranberry Custard Tart
People won't believe it's Vegan!
Inspired by: holycowvegan
13 oz cranberries (rinsed)
1 ½ cup sugar
½ cup maple syrup
1 cup raw cashews
1 ½ tsp pure vanilla extract
2 tbsp tapioca starch
½ cup almond milk (or any non dairy milk)
For the pie crust:
2 cups unbleached all purpose flour
2 tbsp sugar
½ tsp salt
7 tbsp vegan butter (cut into small cubes, keep the butter very cold until you use it)
Ice cold water
Make the pie crust:
Put the flour in a bowl with the salt, sugar and butter. Cut the butter into the flour until you have a grainy mixture with a few larger bits of butter in it.
Drizzle ice water slowly, mixing with a fork, until the dough holds together. You don't want to get your dough too wet, so be careful.
Gather the dough into a disc and wrap it tightly in cling wrap. Place in the refrigerator until ready to use.
Make the cranberry custard filling:
Put the cranberries in a saucepan along with the sugar and maple syrup. Bring to a boil and let the cranberries cook, stirring frequently, until they have popped and released a lot of juices. Continue to cook for another 10 to 15 minutes.
Blend the cashews with ¾ cup of water into a very smooth paste. Add to the cranberry sauce and stir to mix.
In a small bowl, mix the tapioca starch with the non dairy milk, until incorporated and smooth. This is best done with a little whisk or fork. Pour this mixture into the cranberries and stir. Bring back to a boil and turn off the heat.
Assemble the tart:
Preheat the oven to 350 degrees F
Roll your refrigerated pie crust to a diameter slightly larger than your tart or pie pan. You should be able to fit the dough to cover the bottom and the sides of the pan.
Place the pie crust into the pie or tart pan and fit to the sides. If making this in a tart pan, use a rolling pin to trim off the excess crust from the top of the tart pan. If making in a pie pan, fold any overhanging dough under the edges and crimp the edges to make a decorative border, with your fingers or the tines of a fork.
Place the tart pan or pie pan on a baking sheet. Pour the cranberry custard into the pan and bake for 50 minutes.
Remove the pan to a rack and let the pie cool completely before serving. You can even chill the tart in the refrigerator for a few minutes before serving.
Serve with dollops of vegan whipped cream -- it goes beautifully with the tart-sweet pie.