On this beautiful summer day, I bring you my red, white and blue Vegan Fruit Tart. I made this delicious dessert with less than nine ingredients, most notably fresh blueberries and strawberries, Greek yogurt, and puffed pastry. This tart was tasty and enjoyable and it can be served any time of day – it’s that good.
Vegan Fruit Tart
1 Sheet of puff pastry, thawed
4 Tablespoons of plant-based almond milk, to brush
1 Tablespoon of organic sugar sweetener to sprinkle
2 Cups of fresh strawberries, sliced
1/2 Cup of fresh blueberries
1/2 Cup of non-dairy Greek-style yogurt)
1 Tablespoon of sugar free maple syrup
1/2 Teaspoon of vanilla extract
-To make the puff pastry, preheat the oven to 400F/ 200C. Then roll out the puff pastry on a baking sheet lined with parchment paper. Roll up the sides inward to create a border. Add a very light dusting of gluten-free flour, then use a fork to prick holes all over the center except the border.
-Brush the puff pastry with a little almond nondairy milk then sprinkle with a organic sugar sweetener.
Then bake for about 20-30 minutes, until the pastry puffs up lightly and turns golden brown. Add to a wire rack and cool completely.
-Combine and mix together the nondairy yogurt, sugar free maple syrup and vanilla extract. Spread the yogurt mixture over cooled crust and then top with strawberries and blueberries. Slice and enjoy.