Vegan & Gluten Free Pistachio, Blueberry & Lime Tart

Ingredients

Cream Patisserie (Vegan)

  • 88g soy milk (1)
  • 2g vanilla bean paste
  • Natural yellow colouring (to colour)
  • 8g maize starch
  • 22g sugar
  • 20g soy milk (2)
  • 10g plant-based butter

Blueberry & Lime Compote

  • 110g blueberries frozen
  • 1 lime zest
  • 18g lime Juice
  • 19g castor sugar
  • 3.5g maize starch

Blueberry & Lime Mousse

  • 5g castor sugar
  • 1g xanthan gum
  • 250g thickened plant cream
  • 3g vanilla bean paste
  • 150g cream patisserie (vegan)
  • 150g blueberry & lime compote

Pistachio Sponge

  • 150g gluten free flour
  • 100g brown sugar
  • 7g corn starch
  • 4g baking powder
  • 2g bicarb
  • 82g plant-based butter
  • 15gm pistachio paste
  • 150g soy milk
  • 2g vanilla bean paste
  • 5g apple cider vinegar

Method

To make the Cream Patisserie (Vegan):

  1. In a saucepan, heat soy milk (1), vanilla bean paste, and yellow food colour, and bring to a simmer.
  2. In a bowl, blend maize starch, sugar, and soy milk (2), then add to ingredients in the saucepan and thicken overheat.
  3. Once thickened, remove from the heat and stir in plant-based butter.
  4. Cool down and set aside for Blueberry & Lime Mousse.

To make the Blueberry & Lime Compote:

  1. In a saucepan, heat blueberries with lime zest, lime juice, and sugar. Strain the liquid into another saucepan and set the saucepan with blueberries aside.
  2. Into the saucepan of lime and sugar liquid, add maize starch and mix until dissolved, then thicken overheat.
  3. Pour thickened sauce over blueberries and fold through. Cool and set aside for Blueberry & Lime Mousse.

To make the Blueberry & Lime Mousse:

  1. Pour thickened plant cream into a bowl.
  2. In a small jug, combine sugar and xanthan gum, then pour into thickened plant cream. Stir to combine and set aside.
  3. In a separate bowl mix Cream Patisserie on high speed to smooth texture, then add to thickened plant cream, and whip to medium peaks.
  4. Fold Cream Patisserie through the Blueberry & Lime Compote and pipe into mould (just smaller than 56mm diameter) and place in fridge/ freezer to set.

To make the Pistachio Sponge:

  1. Preheat your oven to 140°C.
  2. Remove the Baked Vegan & Gluten Free Shortbread Shells from plastic insert and place the shells on a baking tray. If stored frozen, allow the shells to thaw to room temperature.
  3. Sieve the dry ingredients (gluten free flour, brown sugar, corn starch, baking powder, and bicarb) twice into a large bowl.
  4. In a heat-proof jug, melt plant base butter then add pistachio paste, soy milk, and vanilla, and stir to combine. Pour into the bowl of dry ingredients and mix well.
  5. Finally, add apple cider vinegar and stir through.
  6. Pour the batter into the Baked Vegan & Gluten Free Shortbread Shells – fill to ¾ full.
  7. Bake at 140°C for 12-15 minutes, then set aside to cool.
  8. Once cooled, remove mousse from the mould, place on top of the BVGFS56 pistachio sponge.
  9. Garnish if desired and serve.

*Please note the above oven temperatures and baking times are a guide only.

View our full range of RB Baked Vegan & Gluten Free Sweet & Savoury Shells