Tropical Tart…… The Holiday Tart πŸ˜

Tropical Tart
Gluten Free and Vegan

This week I’m bring the summer holidays to you with my version of a Tropical Fruit Tart

Gluten Free and Vegan, Pate Sucree ( French Sweet Pastry ) and Coconut Pastry Cream

Reason…… I set a challenge that entailed mutilating the ‘ Queen of Layered Cakes’ Tessa Huffs Tropical Tart from The Icing on The Cake Book

Someone help me if Tessa ever reads the blog πŸ™ˆπŸ™ˆπŸ™ˆπŸ™ˆ I’ve mutilated so many its been an absolute revelation and a journey I am thoroughly enjoying, so there will be more to come I’m sure !!!!

I’ve not made this particular type of pastry before and oh my did it work a treat

And I usually stay away from coconut unless its an obvious choice……this one is , tropical holidays mean its there and compliments the bake

Obvious straight away from the title , near enough so if you have an allergy or loathing of it I would walk away from the post now 😜😜😜😜

So we have a crisp but crumbly pastry shell, creamy coconut cream, stable enough to with stand a knife and oodles and oodles of fresh fruit !!!!

My idea of holiday on a plate 😍😍😍

Its quite a long recipe and may seem a little daunting, I did make this over a couple of days ( because of the day job etc etc ) but it could easily be made in an evening left to firm over night and dressed for next day

Its a real show stopper and there’s no limit on the fruits you can use , I stop purely with tropical fruits except a few blueberries to add a contrast in colour

But the only reason was for my own and to fit the tropical theme !!!

So lets bake a tart and bring the summer to your home and the dream of beaches and warm sunshine β˜€οΈπŸŒ…

Summer on a Plate right there !!!

Tropical Tart GF, DF V

A Tropical Fruit Tart with a Coconut Pastry Cream and Pate Sucree inspired Pastry


You will require a 9 or 10 in / 23/ 25cm loose bottomed tart tin


Ingredients

    -For The Pastry

  • 100 g Vegan Block Butter ( I used Stock block UK or Earth Balance US )
  • 40 g Icing / Confectioners Sugar
  • 25 g Apple Sauce ( Unsweetened I use Bramley Apples )
  • 1/2 Vanilla pod spilt and seeds removed
  • 1/2 lemon Finely zested
  • 1/2 tbsp Lemon Juice
  • 170 g Gluten Free Plain Flour Blend ( if not using your own blend I recommend Dove Farms Freee UK or Pilsbury US )
  • 1/4 tsp Xanthan gum ( omit if your blend contains it )
  • 1/2 tsp Baking Powder
  • – For the Pastry Cream
  • 100 g Silken Tofu
  • 240 ml Coconut cream Full Fat ( I use Biona but you but you can use full fat coconut milk leave in fridge overnight as skim cream off top )
  • 240 ml Dairy Free Milk ( I used Soya )
  • 100 g Granulated white Sugar
  • 85 g Cornflour
  • 18 g Gluten free Flour blend
  • 1 tsp Vanilla extract
  • 25 g vegan butter
  • Coconut extract to taste ( I use Foodie Flavours ) optional
  • – –
  • Variety of tropical fruits ( or what takes your fancy
  • 1 tbsp Flaked Coconut

Directions

  1. Combine the Gluten Free Flour blend , xanthan gum ( if using ) and baking powder in a bowl, whisk together and the sieve. Set aside
  2. Using as Stand mixer with a paddle attachment or hand mixer , beat the butter for 2 minutes until smooth
  3. Scrap down the bowl, add the icing sugar and mix on medium until smooth and creamy
  4. Add the applesauce and mix until combined
  5. With the mixer set to low, add the vanilla seeds and lemon zest and juice , mix again til just incorporated
  6. With a spatula or wooden spoon add the flour blend and mix gently until the flour has just Incorporated, do not over mix
  7. Press the dough together, turn out onto some cling film and wrap in a disc
  8. Place in the fridge for minimum of one hour, if extremely warm I would suggest leaving it overnight
  9. Remove the chilled dough from the fridge and rest at room temperature for 10 minutes
  10. Roll out between two pieces of clingfilm to a size 2in bigger than your tin
  11. Remove the top layer of clingfilm and flip the pastry over into the tin, CAREFULLY and remove clingfilm
  12. Don’t worry if you need to patch anywhere that’s fine

  13. Press lightly into the sides
  14. With a sharp knife run it round the top of the tin to trim off excess
  15. REMEMBER THE BASE IS LOOSE DONT POP THE PASTRY OUT !!! ( yep been there and cried πŸ™ˆπŸ™ˆ)

  16. Wrap loosely and place back in the fridge for 30 minutes
  17. Preheat the oven to 160 C Fan / 175 C Standard / 350 F
  18. Line the tart dough in the tin with foil and fill with baking beans or rice ( in my case dried peas I’ve used for years …..must get more I’ve lost some !!! )
  19. Place the tart tin on a baking tray and bake for 15 minutes
  20. Remove the tart from the oven and carefully remove the foil and beans
  21. Return the pastry case to the oven and bake for another 7 minutes until lightly browned
  22. FOR THE PASTRY CREAM

  23. Weigh out the cornflour and gluten free pastry into a small bowl, remove 5 tablespoons of with
  24. coconut cream or soya milk from tour allowance and mix until smooth

  25. Add The Coconut cream, Dairy Free Cream and sugar to a pan and place on a low heat
  26. Once it starts to warm add the cornflour mix and whisk continually until it starts to thicken
  27. Continue to cook and whisk on a low heat for another 3 minutes it will be thick and blobby
  28. Remove from heat and add the vegan butter ( Whisk in ……I FORGOT THE PIC !!!! )
  29. ransfer into a bowl covered in clingfilm so it is touching the the surface to stop a skin forming

    25 . Leave at room temperature cool for an hour

  30. In a food processor blend the tofu until smooth
  31. 27 Add the base cream to the tofu with the vanilla extract and whisk til smooth

  32. Add Coconut extract to taste as required
  33. Add the pastry cream to the tart shell and transfer to the fridge to ‘ firm up ‘ a little ( an hour will be enough )
  34. Decorate as desired
  35. If toasting coconut , I just do mine in a dry frying pan on low and watch it carefully, as soon as its done remove from heat AND the pan
  36. Enjoy

I really hope you enjoy the process of making this tart……Im so delighted how it turned out !!

Even the other half who has no intolerance’s whatsoever enjoyed this thoroughly.

Luckily Coconut Hating Cauldron Apprentice is on post delivery weight loss, so no need for a taste tester πŸ˜‚πŸ˜‚πŸ˜‚

And The cauldron Apprentice Apprentice still isn’t on solids, but enjoyed the sniff test 😜😜😜

So here’s some more pics and I’m now moving onto a new level of photography, I’m sure I’m not always going to get it right but thanks to Kayla for giving me the confidence to move onto RAW format ……its always a leap of faith to try something new

There had to Flatlay !!
Dont you just want to pick the fruit off???
Just for Kim…….Look at that pastry 😍😍😍
The perfect Slice !!
Oh yes Its getting eaten 😜
Now wheres that gone…….in my belly πŸ™ˆπŸ™ˆπŸ™ˆ

Hope you enjoyed the post.

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If you make any of my recipes, let me know how you get on, I would love to hear.

Drop me a line @clarescauldron or tag me on Insta or use my hashtag #everyoneshouldenjoycake

Feel free to share me about, I’m really easy 😜😜😜 especially to the awkward intolerant ones !!!!

Until Next week ( hopefully )

Stay Safe and Be Kind !!

πŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œBYEπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œ
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Author: clarescauldron

UK first time blogger. Intolerance baking is my passion. Hobbiest but a tad obsessedπŸ˜‚πŸ˜‚

6 thoughts on “Tropical Tart…… The Holiday Tart πŸ˜”

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