Vegan Panna Cotta Tart with Custard and Jelly
Ingredients
- Pie Crust
- 2 cups all-purpose flour 250g, or sub gluten-free flour*
- 1/4 cup sugar 50g
- 1/2 tsp salt
- 1/2 cup vegan butter 120g, cold & cut into small cubes
- 5 tbsp cold water 60ml
- 2 tbsp non-dairy cream optional to brush the edges for shiny golden color
- Vegan Panna Cotta
- 2 cups full-fat coconut milk 500ml (*see notes for options)
- 1/3 cup agave or maple syrup 80ml, or sugar
- 2 tsp vanilla extract
- 2 tsp pure agar powder for 500ml liquid (*see notes)
- Jelly Topping
- 1 cup pomegranate juice 250ml, or other fruit juice (*see notes)
- 1 tsp pure agar powder for 250ml liquid
Preparation
Pie Dough
In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed vegan butter and the cold water. Knead with your hands until the dough starts to clump together (or use a food processor). Then transfer to a working surface and continue kneading until a smooth dough forms
Form the dough into a disc, wrap in plastic foil and refrigerate for 30 minutes
After the chill time roll out the dough between two sheets of foil or baking paper a little larger than your pan (see step-by-step photos in the blog post). Then using the foil or parchment to lift it into a 10-inch (25,5cm) tart pan (or 9-inch pie dish). Remove foil and press the bottom and sides firmly to form an evenly tart shell
Cover the pie crust and chill in the refrigerator another 30 minutes. (You can make the dough up to 5 days ahead of time or freeze it, *see recipe notes)
Blind baking
Preheat oven to 400°F (200°C)
Prick the bottom a few times with a fork, then line the crust with parchment paper and top with pie weights (such as dried rice, beans or chickpeas)
Recipe continued in comments
