Homemade Creamy Loquat Tart
Ingredients
Pastry
- 70 g brown sugar
- 50 g cold vegetable milk
- 50 g olive oil
- 1 teaspoon vanilla extract
- 230 g flour
- 1 pinch baking powder
- 1 pinch salt
Cream
- 300 g loquats
- 30 g sugar
- 75 g vegetable spread
- 250 g coconut milk
- 1.5 g agar agar
Preparation
In a bowl, mix the vegetable milk, sugar, olive oil, and vanilla extract well. Add the flour, baking powder, and salt, and knead until you get a homogeneous dough, working it as little as possible. Form a ball and place it in the refrigerator to chill, as it will be easier to roll out when cold.
Roll out the dough to a 0.5 cm thick circle and place it in a 22 cm diameter mold. Trim any excess dough and use the scraps to make cookies to bake with the base.
Prick the surface and edges of the pastry with a fork and bake at 180°C for 25-30 minutes.
While the base is baking, cut the loquats into cubes and prepare a jam by cooking them in a saucepan with lemon juice and sugar for 10 minutes over medium heat, then blend until smooth with no pieces left. In the same saucepan, add the vegetable spread, coconut milk, and agar agar. Bring the mixture to a boil to activate the agar agar, let it boil for at least 2 minutes, then turn off the heat and let it cool for 5 minutes.
Allow the baked pastry to cool slightly and pour the cream mixture into it.
Place the tart in the refrigerator and let it chill for several hours or preferably overnight until the cream sets. Decorate as desired and serve cold.
Notes
Use ripe loquats for the best sweetness and flavor.
