Vegan Raspberry Tarts with neat Egg Crust and Vanilla Custard
Raspberry Tart Recipe with vegan neat Egg Crust and Vanilla Custard
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at plant-basedpantry.com.
Cooking tools:
- Tart pan
- Oven
- Mixing bowl
- Saucepan
- Whisk
- Rolling pin
- Measuring cup
- Measuring spoon
- Cooling rack
- Chef's knife
- Spoon
- Baking sheet
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup vegan butter, chilled and cubed
- 1/4 cup powdered sugar
- 2 tablespoons ice-cold water
- 1 tablespoon of The Neat Egg (mixed according to package instructions)
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon corn starch
- 1 tablespoon lemon juice
- 1 1/2 cups unsweetened non-dairy milk (such as almond or soy milk)
- 2 tablespoons corn starch
- 1 teaspoon vanilla extract
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