Afternoon tea
Winter Fruit Pie
This winter fruit pie is the ultimate vegan dessert topped with plums, apples and pears and filled with your favourite Violife Creamy Original.
- Cooking time2 hour
- Prep time1 hour
- Servings12 portions
FOR THE FILLING:
- 2 Violife Creamy Original
- 2 small avocados
- 1/4 cup coconut cream
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2 g agar agar powder
- 1 tsp cinnamon
- lemon zest
FOR THE CHOCOLATE CRUST:
- 150 g Vegan chocolate biscuits
- 120 g plant-based butter or margarine, melted
- 50 gutted desiccated coconut
FOR THE COCONUT WHIP:
- coconut cream (only the top part), refrigerated overnight
- 1 tsp vanilla essence
- 1 tsp maple syrup
FOR THE TOPPINGS:
- 2 Plums, sliced thinly
- 2 Apples, sliced thinly
- 2 Pears, sliced thinly
- To make the tart crust, place all ingredients in a blender and pulse until finely chopped. Remove from the blender and place in a greased 23 cm tart tin. Use a spoon to spread the crust equally in the tart tin.
- Place in the freezer while you make the filling.
- In a mixer beat the Violife Creamy Original with the avocado, cinnamon and lemon zest, until creamy and smooth.
- Meanwhile in a medium pot heat the coconut cream and pour inside the agar agar powder, mixing constantly. Pour in the Creamy mixture, mixing until combined and pour into the chilled tart base.
- Bake for 2 hours at 180°C.
- To make the coconut whipped cream whisk the hard part of the coconut cream until it forms the desired texture and add vanilla extract and maple syrup.
- When the tart has cooled use the sliced fruits to decorate. You can create lines or shapes of your liking. Use a piping bag to decorate with the coconut whip.