Vegan coffee mousse Milk tart

🧂 Ingredients

• 2 cups all-purpose flour

  or sub gluten-free flour (*see notes)
• ¼ cup sugar
• ½ tsp salt
• ½ cup vegan butter

  cold & cut into small cubes
• 5 tbsp cold water
• 2 tbsp non-dairy cream + pinch of turmeric

  optional to brush the edges for shiny golden color
• 1 14 oz can coconut milk

  400 ml
• ½ cup soy milk

  or other non-dairy milk
• 2 tsp vanilla extract
• 7 tbsp cornstarch
• ⅓ cup sugar
• ½ cup vegan cream cheese

  *see notes for options
• ⅓ cup cold coffee

  or espresso
• 4 tbsp non-dairy milk
• ½ tsp 100 % agar powder

  sufficient for 250 ml (*see notes)
• 1 ½ tbsp soy yogurt

  or another non-dairy yogurt
• 100 ml non-dairy whipping cream

  or coconut cream (*see notes)
• 2 tbsp sugar

  to taste
• cinnamon
• berries

  optional

Instructions

• 1 In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed
  vegan butter and the cold water. Knead with your hands until the dough starts to
  clump together (or use a food processor). Then transfer to a working surface and
  continue kneading until a smooth dough forms.
• 2 Form the dough into a disc and roll it out between two sheets of parchment paper
  (or cling foil) as shown in the step-by-step photos above. Lift the flatten
  dough into a lightly greased 10-inch (25,5cm) tart pan [https://amzn.to/37UdKDk]
  with removable base or springform pan and press the bottom and sides firmly to
  form an evenly tart shell.
• 3 Prick the bottom a few times with a fork, then place the tart pan in the freezer
  for 30 minutes. (By freezing the dough in advance, you don't need to weigh it
  down. But if you want to be sure that your crust won’t shrink, feel free to add
  pie weights. You can find the instruction in this recipe
  [https://biancazapatka.com/en/panna-cotta-tart-with-jelly/]).
• 4 When the dough is firm, blind bake in a preheated oven at 400°F (200°C) for
  20-25 minutes. Shortly before the end of the baking time, start to cook the
  pudding.
• 5 Add the coconut milk to a saucepan and bring to a boil. In a measuring cup, stir
  together the soy milk, vanilla extract, and cornstarch to dissolve, then whisk
  it into the coconut milk along with the sugar. Cook while stirring constantly
  until the custard is thick and creamy.
• 6 Mix in the vegan cream cheese until creamy and combined. Then, spread it onto
  the prebaked crust and smooth it out evenly. (Optionally, you can now brush the
  edges of the pastry with a bit of non-dairy cream + pinch of turmeric for shiny
  golden color).
• 7 Return the tart to the oven and bake for another 20 minutes, until the crust is
  crisp. Then allow to cool completely and place in the fridge overnight until the
  pudding has set.
• 8 In a small narrow mixing bowl, whip up the non-dairy cream with an electric hand
  mixer, slowly adding in the sugar. Then set aside.
• 9 To a small saucepan, add the coffee and non-dairy milk. Stir in the agar until
  it has completely dissolved. Bring to the boil while stirring and simmer for
  approx. 2 minutes (or according to the package instructions).
• 10 Remove from the heat and stir in the non-dairy yogurt. As soon as the mixture
  begins to gel, carefully fold it into the whipped cream. Stir until just well
  combined, then immediately spread the coffee mousse onto the pudding tart and
  chill for about 30 minutes to set.
• 11 Sprinkle with cinnamon and decorate with fresh berries or other toppings you
  like. Enjoy!

Nutrition Info