Vegan Coffee Tart

• Dough:

  • 120 gr melted vegan butter
  • 50 gr coconut sugar
  • 125 gr all purpose flour
  • 1/2 tsp salt

  Filling:

  • 60 ml espresso
  • 1 Tbsp instant coffee
  • 1 Tsp vanilla
  • 250 gr coconut sugar
  • 300 gr cashew cream
  • 2 Tbsp corn starch
  • 2 Tbsp water

• • After the baking time is over, take the tart out of the oven and let it cool at room temperature for 30 minutes
  • In the meantime, chop some almonds and roast them nicely in a pan
  • Then, spread them on the top of the tart and let your dessert cool in the fridge for 1-2 hours before serving

• To prepare the dough:

  • Melt the vegan butter
  • In the mixing bowl, add: flour, yeast, coconut sugar, melted butter, milk and salt
  • Mix it till you obtain a firm dough
  • Cover the dough with a towel and let it rise for 1 – 1:30 hours (at least until it doubles its size)

  To prepare the filling:

  • In a mixing bowl, add the flour, the coconut sugar, melted vegan butter and salt
  • Mix the ingredients well into the bowl, then take the dough out and knead it well using your fingers
  • Transfer it into a round baking tray, spread the dough evenly on the bottom and bake it in the oven for 15-17 minutes at 180 degrees Celsius