Easy Flaky Apple Tart with Vegan Vanilla Custard
Easy to make and super tasty to eat, this Flaky Apple Tart is the ultimate last minute dessert paired with a smooth and fragrant Vegan Vanilla Custard.
Not many words can actually underline the beauty and the simplicity of this vegan dessert.
I think a dessert like this should be illegal. It’s too good to eat and so freaking easy to put together, and seriously anyone can do it, with no effort whatsoever.
So eye catching, easy to assemble, amazing to eat. What more could you ask for?
You’ll love this dessert if you:
– love apples
– love tarts
– are a lazy cook
– have a last minute guest
– are looking for something sweet & cosy
– want to create something magic
Amazingly this flaky apple tart only calls for two ingredients.
You heard that right – ONLY 2 INGREDIENTS!
I’ve tried this recipe with a bunch of apples.
They all work well although most varieties need to be pre-cooked before assembling the dessert as they will release their moisture resulting in a rather soggy pastry that won’t make Mary Berry proud at all!
The only variety that I found doesn’t really need pre-baking is Royal Gala, which are the apples that I used to photograph the recipe. They still make the pastry a bit soggy on the bottom, especially if cut not thin enough, but not as much as the big apples, so I personally prefer using this variety when I want a speedy dessert, without having to bake the components twice.
Any puff pastry you like (including gluten free), as long as it does not contain animal fat.
Unfortunately most vegan pastries out there contain palm oil, which can still be a deal breaker for some vegans.
I personally try to make sure that it comes from a sustainable source and refrain to buy it if not specified.
Tips to make this easy Flaky Apple Tart
The apples must be sliced very thin if used raw, and can be left a bit thicker if you’re planning to pre-bake them.
To do so simply slice the apples and arrange on a tray without overlapping the slices and bake at 160°C for 10-15 minutes, flipping them half way if you feel they are still too soggy.
Allow the apple slices to cool completely before assembling the tart. Remember we are working with puff pastry and puff pastry, as well as all other buttery pastries, needs to be handled as little as possible to prevent us to overheat the dough.
Unroll the pastry on your working surface and cut strips of 4-5 cm thick (around 2 inches). You can also use vegan gluten free pastry if you’re gluten intolerant or you simply prefer avoiding it.
Arrange the apple slices on each strip, as much as you can fit on the length with minimal overlap.
Start rolling tightly one strip of pastry and apples. Place the rolled pastry on top of the second one and keep rolling the other strip of pastry around it.
Continue for all the remaining pastry. This might be a bit tricky but I’m sure someone will be happy to help you with the pastry if you seem to struggle too much.
Carefully arrange the tart on a 20-22 cm round cake tin and bake until golden.
For extra sweetness and caramel flavour you can also sprinkle some dark sugar granules on top of the tart.
While the apple tart is baking we can start our custard.
This is the easiest vegan vanilla custard you can possibly make, and that I’ve already used in a couple of recipes like in this Cinnamon Apple Crust Pie with a hint of lemon or to serve with this Deliciously Moist Rhubarb Sponge where I enriched it with orange juice.
For our easy vanilla custard we simply have to combine all the ingredients together in a small pot, starting with the starches and sugar, than a bit of plant milk at a time to avoid lumps and vanilla extract or powder, heat on medium/low for a few minutes until it starts to boil and thicken.
– The recipe for this vanilla custard is naturally gluten free.
– I personally prefer using corn starch when making custards because of the silky smooth texture it gives. However, if you’re not a fan or you don’t have corn starch at home, you can use all purpose flour instead. Of course, in this case your custard will no longer be free from gluten.
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Easy Flaky Apple Tart with Vegan Vanilla Custard Recipe
1 roll of Vegan Puff Pastry
…for the vanilla custard…
300 ml Plant Milk (Soy; 1+1/4 cup)
30 gr Icing Sugar (2 tbsp)
15 gr Corn Starch (1 tbsp)
1 tsp Vanilla Extract
1. Wash the apples well, cut in half, scoop out the seeds and finely slice.
2. Arrange apple slices into a baking tray and bake in a 160°C (320°F) preheated oven for 10-15 minutes, flipping halfway. Allow to cool completely. *Jump this step if using VERY thin slices or using Royal Gala variety.*
3. Set the oven temperature at 180°C (350°F).
4. Unroll the pastry on your working surface and cut strips of 4-5 cm thick (around 2 inches).
5. Arrange the apple slices on each strip, as much as you can fit on the length with minimal overlap.
6. Start rolling tightly one strip of pastry and apples. Place the rolled pastry on top of the second one and keep rolling the other strip of pastry around it.
7. Continue for all the remaining pastry.
8. Carefully place the apple tart on a 20-22 cm round cake tin and bake until golden (up to 45 minutes, it may vary on the thickness and the variety of the apple used) . For extra sweetness and caramel colour sprinkle some dark sugar granules on top of the tart before baking.
9. For the vanilla custard simply weight the corn starch and the icing sugar in a pan, add around a couple of tablespoons of milk first, stir into a paste then add the remaining milk and the vanilla extract a bit at the time, stirring thoroughly to prevent lumps. Cook the custard mixture on medium/low heat for a few minutes (3 to 5) until it starts to bubble and thicken.
10. Serve the flaky apple tart ideally at room temperature topped with slightly warm vanilla custard.
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Do you have a sweet tooth? Make sure to also try the following recipes:
– Super Easy Vegan Perfect Tiramisù
– Deliciously Moist Rhubarb Sponge
– Heart shaped Mini Cakes
– Carrot Cake with a Twist
– Fudgy Chocolate & Sweet Potato Cake Loaf
– Indulgent Chocolate & Raspberry Mousse