Yumgo Vegan Raspberry & Shortcrust Pastry Tart

Yumgo offer plant-based egg substitutes, with natural ingredients, allergen free, that allows you to replace the egg identically in your sweet recipes, such as this delicious raspberry tart. With a crisp and nutty shortcrust base and a light and tangy raspberry cream filling, this is the perfect vegan dessert.

Ingredients

Almond Shortcrust Pastry:

• 120g Bebetter plant based butter 
• 90g icing sugar
• 2g fine salt
• 30g almond powder
• 1 Yumgo plant based whole egg
• 60g flour
• 180g flour

Raspberry Cream:

• 100g sugar
• 15g pectin
• 5g stabilizer
• 650g Ponthier raspberry puree
• 100g Yumgo plant based egg yolk 
• 150g Bebetter plant based butter 

Method

Almond Shortcrust Pastry:

1. Mix the butter, the salt, the icing sugar, the almond powder, the egg and the flour.
2. As soon as the mixture is homogeneous, add the remaining 180g of flour, mix briefly.
3. Spread between 2 sheets of plastic and reserve in the freezer.
4. Line tart rings and bake in the oven at 155/160°C, about 15-20 minutes.

Raspberry Cream:

1. Mix the sugar, pectin and stabilizer.
2. Heat the raspberry puree and egg yolks to 45ºC and stir in the dry mixture. Heat to 85ºC stirring often.
3. Cool the mixture to 40º and add the Soft butter. Then mix with a hand blender. 

Finishing

1. Fill the tart shells with the raspberry cream and freeze.
2. When the tart is set, decorate with fresh raspberries and edible flowers.