In this recipe, I’ll show you how to make this delicious vegan cream tart. Perfect for birthdays and other festive events. With this cake, you’ll definitely impress all your guests. And it’s actually not as hard to make as it looks.
How to make the pastry for the vegan cream tart?
To make the pastry put the all-purpose flour, powdered sugar, vanilla essence, vegan butter, and a pinch of salt in a bowl. Make sure the butter is at room temperature and cut in smaller cubes. This will make it easier to knead the dough.
If you like you can mix the ingredients first with a spoon and start kneading when the butter has dissolved a little. This will make the kneading less messy. You can also use a food processor to knead the dough. Knead until the ingredients are well combined and you can make a ball.
Place the ball in the refrigerator for 30 minutes.
How to roll the dough for the vegan Cream Tart?
After 30 minutes take the ball out of the refrigerator and split the ball into 2 parts. Each part will be one layer for the cake. We’re going to roll the dough into a circle shape with a hole in the middle to make the cake look pretty. But you cal also make a different shape. A heart for example for valentine’s day.
After you’ve split the dough proceed to roll one of the halves into a ball. Make sure you place the dough on parchment paper, otherwise it will be very difficult to transfer the dough to a baking tray after you’ve made the circle shape.
Flatten the ball and keep the shape as round as possible. This will help to roll the dough into a circle. Next, roll the dough into a circle. Make sure the dough is 3-4mm thick and roll the dough into different directions to stretch the dough evenly. Put cling film over the dough to prevent the dough roller from sticking to the dough.
To make a perfect circle we’re going to cut the dough with a round shape with a diameter of 24cm. I’ve used a cake tin to cut the circle. But you can for example also use a large bowl. Just place the cake tin or bowl on top of de dough and press to cut the dough. Next, remove the excess dough and clean the edges.
Next, we’re going to cut a circle in the middle. You can use a cooking ring as I did or a small bowl. Preferably with a diameter between 11-12 cm. Press the object into the dough to cut the circle. And remove the excess dough from the middle. You can use the leftover dough to make cookies.
Place the circle on a baking tray and refrigerate while you make the second circle. The second circle has to be exactly the same as the first one. Just repeat all the steps. And check if you cut the circle in the middle at the same spot as you did for the first circle. Also, refrigerate the second circle if the oven isn’t at the right temperature yet.
How to bake the dough for the Vegan Cream Tart?
Preheat the oven at 180°C and bake both circles for 20-25 minutes. The pastry is done when the color has turned slightly browner and the dough feels firm. Make sure you don’t keep the dough in the oven for too long because the taste will not be as good. The pastry will have a cookie texture and will become more crispy after it cools.
Let the dough cool off completely before you pipe the filling.
How to make the frosting for the vegan Cream Tart?
For the filling, you’ll need vegan cream cheese, powdered sugar, vanilla essence, and vegan whipping cream. You can buy the vegan cream cheese and vegan whipping cream or make it yourself. I decided the make a vegan cream cheese with soy yogurt and buy a soy whipping cream. But you can make a vegan cream cheese with any plant-based yogurt. And a whipping cream with coconut milk.
The vegan cream cheese was really easy to make. Just put the plant-based yogurt in a strainer with a clean towel or cheesecloth. Place the strainer in a bowl and let the plant-based yogurt drain for 18 hours. There will be a lot of water in the bowl and your plant-based yogurt will have turned into a much firmer substance.
Put the vegan cream cheese and powdered sugar in a bowl and mix.
Whip the vegan whipping cream in a separate bowl and add vanilla essence.
Fold the whipped cream in two parts into the cream cheese mixture.
How to pipe the filling for the vegan Cream Tart?
The pastry and the filling are ready. Now we only have to pipe the filling and decorate the cake in any way you like. To pipe the filling you have to use a piping bag.
Before you start filling the cream tart I recommend placing the pastry for the bottom on a pretty plate. This way you won’t have to replace the Cream Tart anymore after filling. The pastry is delicate and it will be difficult to replace after you’ve added the frosting.
Also, if you’ve never used a piping bag I recommend practicing a little first. You can practice on a clean plate or on parchment paper. You can re-use the frosting if you need to. I also recommend placing the pastry on the plate you’ll be serving the cake on.
To make the filling look beautiful you can make rows with three dots as shown in the picture below. Start with one row, add a second, a third, and continue until your entire circle is covered.
After you’ve covered the bottom layer with the frosting, place the second layer on top and make rows with three dots until you’ve also covered the top with the frosting.
How to decorate the Vegan Cream Tart?
For this part, you can get as creative as you want or keep it simple. I decided to add pink roses, gold-covered chocolate strawberries, and raspberries. But you can also make the cake with different fruits as the roses and strawberries are a little more time-consuming.
I bought the roses 2 days in advance. Pick roses that are already a little open. I made the strawberries on the same day as the cake. The cake and strawberries will be fine after 24 hours. But the fresher the safer. I recommend making the cake the evening before you’re going to serve the cake.
For the Pastry For the cream frosting Decorations Tools Making the dough Making the circle shape Baking the pastry Making the cream frosting Piping the filling Decorate the cake
For the Pastry
For the cream frosting
Making the dough
Making the circle shape
Baking the pastry
Making the cream frosting
Piping the filling
Decorate the cake