Vegan Coconut Cream Apple Tart | Alt-Baking Bootcamp | Well+Good
Gluten-free, dairy-free, AND vegan? We just hit the jackpot with pastry chef Elise Smith’s coconut cream apple tart recipe. Prepare to have your home smelling amazingly after you give this gut-healthy recipe a try!
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1 1/2 cup Vegan graham crackers (Ground)
5 tbsp Vegan unsalted butter
3/4 cup Light brown sugar
6 oz Coconut cream
1 tbsp Cornstarch
1 Green apple
12 oz Vegan coconut cream
1/2 tsp Vanilla extract
Lightly grease the bottom of an 8” spring-form pan. Cut a small round of the same size parchment paper and firmly press it into the base of the pan. Set aside.
In a small pot (over LOW heat) or an oven-safe container, warm the vegan butter, until melted. Remove from heat.
Preheat the oven to 350°.
To a blender and/or a large bag, add the graham crackers and break down into a sand-like consistency. Pour the ground crackers into a large bowl and mix in the melted butter, until combined. Scoop the cracker base into the pan—using greased fingers or off-setting spatula, press the mixture firmly and evenly. Place into the oven—to bake for 10 mins. The edges will just begin to pull away. Place atop a wire rack to cool, for 15 mins. Then, transfer to the fridge to continue cooling.
While the cracker crust is cooling, begin the salted caramel. To the same small pot, brown sugar, cornstarch and the thick white top of the coconut cream. Place over MED-HIGH heat and whisk until the ingredients are homogeneous. Whisk continuously, until the caramel begins to smoke around the edges, roughly 6-8 min. Reduce the heat to LOW and continue whisking for 5mins. It will have begun to thicken. Remove from heat and pour 1 cup of the caramel atop the cracker crust. Set aside.
As the caramel sets into the crust. Thinly cut the apple. First, cut the apple in 1/2 and place it face down (flat inside). Using a knife or mandolin, strive to cut into 1/4” think slices. Repeat this process with the other 1/2 of the apple. In a “clockwise” motion, layer the apples slice—just barely overlapping. Work this process inward, until no slices remain. Place the tart into the fridge.
While the tart solidifies in the fridge, make the coconut whipped cream. To a large bowl or full of a stand mixer (using the whisk attachment), add the creamy, thick, white top of the coconut cream and vanilla. Begin by mixing on LOW. After, things begin to break down and combine, increase speed to HIGH and mix for 5 mins—until stiff peaks are formed. Using a spoon or offsetting spatula, add the whip cream to the top of the cold tart. Please back into the fridge for 15 minutes. Cut and serve.
Looking for more healthy and delicious recipes? Try these:
Gluten Free Citrus Glazed Sweet Potato Donut Holes:
Gluten Free Lemon Crepes:
Gluten Free Herb Parmesan Biscuits:
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Looks great. Thank you for the recipe. Vegan nice. 👍🏿👍🏿