Vegan Berries & Kiwis Tart

I have wanted to make fruits tarts long time ago but had never really started it, either couldn't get the fruits or lazy to make the pastry dough myself. I usually go for ready made frozen short crust pastry dough but from the last experience, I think I have to put hands on to make my own pastry tart.

Last weekend while at MPH bookstore in Mid Valley Megamall, I was inspired by the beautiful and tempting photos of mixed fruits tarts from the recipe books and I thought to myself I just had to do it for at least once. I am not worried about the fruits, just nervous on the outcome of the pastry crust using an eggless recipe. I searched on the web for an eggless fruit tart recipe but left with very few choices, especially without butter. Most of the recipes either had eggs, butter or simply too much sugar or either some of those ingredients were difficult to find. And I wouldn't want to spend extra money just to buy a type of ingredient which I seldom use.


What did I do then? Copied down the basic recipe for a French fruit tart pastry from the web and modified to a vegan version. The most challenging part was how to make the frangipane without using butter and sugar or milk cream. I just simply find that the frangipane is too sweet for me. They were many varieties of frangipane in the net but I simply just find that it's too high on the calories. I baked this tart with the mind on my husband general health and do not want to put him and neither myself in high risk diseases. Taste is in the matter of one's preference and it is afterall all in your mind how good a food taste.

I omitted sugar, butter and egg from the basic frangipane recipe and modified using mashed pumpkin and 2 tsp of maple syrup to enhance sweetness and flavour, combined with grapeseed oil, flour, set plain yogurt, ground flaxseeds and vanilla essence. The pumpkin is already sweet on its' own, so I need not use lot of sweetener.