We’ve teamed up with Beauty Pie, the world’s leading luxury beauty buyers’ club, to bring you a treat! Not only do we have a delicious Vegan Summer Berry Cream Pie recipe for you (scroll down), but we also have an exclusive offer!
Enjoy a 3 month Beauty Pie subscription (worth £30) and discover their incredible range of products at unbeatable prices. More, all Mindful Chef customers receive a free Japanfusion™ 10-Minute Miracle Sheet Mask (value £12) on their first order. Treat yourself to luxury beauty without the luxury prices. Go ahead, become a member and treat yourself to a bigger slice of the BEAUTY PIE!
Claim your offer here.
Offer ends July 21.
Ingredients
For the custard –
- 349 g soy curd/silken tofu (drained)
- 140g maple syrup
- 125 g cashew nuts soaked in boiling water for 30 minutes
- 1 tablespoon vanilla bean paste
- 2 tablespoons lemon juice and zest
- 2 teaspoons of cornstarch dissolved in 1 teaspoon of cold water
- Pinch of turmeric powder
Pastry shop –
- 165 g of plain gluten-free flour
- 50 g almond flour/ground almonds
- 135g vegan butter (cubed)
- 2 tablespoons of maple syrup
Decoration –
- Mixture of strawberries, raspberries & redcurrants (optional: edible flowers)
Method:
- Add the plain flour and almond flour to a large mixing bowl. Add the butter and rub until the mixture resembles breadcrumbs.
- Add the maple syrup and form a ball, if it is a little crumbly add 1 tablespoon of water. Flatten it into a disk, wrap it in cling film and place it in the refrigerator 30 minutes before using (the dough can be prepared up to two days in advance).
- Once cooled, spread the dough between two sheets of baking paper until it is 1.5 cm thick. Remove the top sheet of paper and carefully invert it into the pan, with the remaining parchment paper facing up. Remove the parchment paper and keep it aside. Gently push the dough into the bottom and sides of the pan. Don’t worry if it crumbles, you can fill the holes with the rest of the dough. Cut the sides, leaving 1 cm of excess, and place it in the refrigerator for another 30 minutes.
- Preheat the oven to 180C/160C Fan/Gas 4. Gently prick the bottom of the pastry with a fork. Crumple the sheet of parchment paper from earlier and gently press it into the dough. Fill with baked beans or dry rice. Place the tart on a baking sheet and bake for 12 to 15 minutes, until the edges are golden brown.
- Remove the baked beans and return to the oven for another 10 to 15 minutes, until the bottom of the pastry is golden brown. Carefully cut out the tart base with a sharp knife.
- Meanwhile, make the filling. Add maple syrup and soaked (drained) cashews to a blender. Blend until smooth.
- Add the tofu, vanilla bean paste, turmeric and lemon juice and zest to the blender. Blend until completely smooth. This may take a few minutes.
- Once smooth, add it to a medium saucepan and simmer over low heat, whisking continuously to avoid lumps. Gently stir in the corn flour slurry. Let the mixture boil until it thickens. Pour the mixture into the tart base and return to the oven for another 15 to 18 minutes, until the custard has set on top. Let cool completely before garnishing with strawberries, raspberries and redcurrants.