TROPICAL CREAMINESS – 100% PLANT-BASED
A Classic Tart, Reimagined with Cupuaçu
This recipe uses a simple, buttery crust made with vegan butter and a silky smooth custard filling thickened with cornstarch and set with coconut milk.
Part 1: Vegan Pastry Crust
Ingredients:
1 1/2 cups (190g) all-purpose flour
1/2 cup (60g) powdered sugar
1/4 tsp salt
1/2 cup (113g) vegan butter, very cold, cut into small cubes
2-3 tbsp ice-cold water
Instructions:
Combine Dry Ingredients: In a food processor, pulse the flour, powdered sugar, and salt together.
Add Vegan Butter: Add the cold vegan butter cubes and pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
Add Liquid: Add 2 tablespoons of ice-cold water and pulse until the dough just starts to come together. If it’s still too dry, add the third tablespoon of water. Be careful not to overmix.
Form and Chill: Press the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Roll and Blind-Bake: On a lightly floured surface, roll the chilled dough into a 1/8-inch thickness. Carefully transfer it to a 9-inch tart pan with a removable bottom. Gently press the dough into the fluted sides. Trim the excess dough.
Blind-Bake: Prick the bottom of the dough with a fork. Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 20 minutes. Remove the weights and parchment paper and bake for another 5-10 minutes, or until the crust is a light golden brown. Let cool completely.
Part 2: Vegan Cupuaçu Custard Filling
Note: The eggs are replaced with a combination of full-fat coconut milk and cornstarch, which creates a rich, custard-like texture.
Ingredients:
2 cups (450g) cupuaçu pulp (fresh or frozen and thawed)
2/3 cup (135g) granulated sugar
1 (13.5 oz / 400ml) can full-fat coconut milk
3 tbsp cornstarch
1/2 tsp ground turmeric (optional, for colour)
1/2 cup (113g) vegan butter, cut into cubes
Pinch of salt
Instructions:
Prepare the Pulp: If using frozen pulp, ensure it is completely thawed and brought to room temperature.
Make the Slurry: In a small bowl, whisk the cornstarch with 2 tablespoons of the coconut milk to form a smooth slurry. Set aside.
Combine Ingredients: In a medium saucepan, whisk together the cupuaçu pulp, sugar, and the remaining coconut milk.
Cook the Curd: Place the saucepan over medium heat and bring to a simmer, whisking constantly. Whisk in the cornstarch slurry and continue to cook for 1-2 minutes, or until the mixture thickens significantly. Add the turmeric for colour if you wish.
Add Vegan Butter: Remove the saucepan from the heat. Whisk in the cold vegan butter cubes until they are completely melted and the custard is smooth and glossy.
Fill and Chill: Pour the warm filling into the cooled, blind-baked tart shell. Let cool on a wire rack for about 30 minutes, then refrigerate for at least 4 hours, or until the filling is fully set.
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By the way, after much gentle bullying, our chef finally caved and made his own Instagram account. He’s absolutely terrible at it (imagine a capuchin monkey from Brazil trying to text back), but if you’d like to join in the chaos, go ahead and follow him. Once he figures out what all the buttons do, he promises to post more. Here’s his page:
