For a sunny dessert, this fruit tart is an ideal candidate. Plus, it features no dairy products. We used an almond beverage and coconut oil to replace the cream and butter in the pastry cream. Even with adapted ingredients, this vegan tart is as good as the original recipe.
Almond beverage is used here in the crust, as well as in the pastry cream. Its creamy flavour pairs perfectly with the vanilla and coconut oil.
We added a pinch of turmeric to give the pastry cream a yellow hue, as if it was made with eggs. Without the turmeric, the pastry cream will be more white than yellow, but will taste just as good.
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