Vegan Gluten Free Nutella Cherry Tart

TARTVEGAN

2 min read

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Nutella Tart Crust Ingredients

See Nutella Vegan Tart Recipe (see instructions for the non-vegan version)


Ingredients

300g Cashew Nuts
750ml Hot Boiling Water
150g Refined Coconut Oil
60g (1/4c) Sugar
30g (1/4c) Cornstarch
200g (1/2 lb) frozen Cherries
1-2 tsp of Vanilla Extract.

Instructions

Check here for the instructions how-to-bake the vegan Nutella tart crust

Making the Mousse Filling

  1. Making the Cashew Cream. Place the cashews into a bowl or 1 litre (4 cups) measurement cup. Pour to the cashews 750ml of hot boiling water and set aside for 15-20 minutes minimum. The cashews can soak up to 1-2 hours.

  2. Blend the Soaked Cashews with a Handheld Blender or a stand blender.

  3. Pour the cashew cream into a nutbag. Strain the cashew milk into a silky smooth cream.

  4. Pour the cashew cream into a pot.

  5. Prepare the Cornstarch for thickening the Cashew Cream. Add the cornstarch to a small bowl. Add about 50-75 ml of the cashew cream into the small bowl. Mix the cornstarch and the cashew cream until the cornstarch is completely dissolved. It is easier to use a spoon or a mini whisk. The mixture should be clump-free. Set aside until needed.

  6. Heat up the cashew cream, add the 150g coconut oil and 80g of sugar.

  7. Add the cornstarch when the oil is completely dissolved in the pot. Pour in the cornstarch mixture and keep on stirring until the cashew cream has thickened. Turn of the heat and pull the pot of the stove.

  8. Add 1-2 tsp of Vanilla Extract to the cashew cream.

Assembling the Tart or Tartlets

  1. Strain the frozen Cherries.

  2. Place the frozen cherries into the tart crust. Arrange with 1-1.5 (1/2”) cm distance from each other.

  3. Pour in the cashew cream mousse into the tart crust covering all the cherries.

  4. Let the cashew cream cool down to solidify.

  5. Release the tart from the tart form after the cashew mousse has become solid and has cooled down.


Before serving the Tart or Tartlet

  1. Pour 4-5 tbsp of sugar evenly on the tart. If you use small tartlet forms, use 1 tbsp per tartlet.

  2. With a culinary blow torch melt the sugar to caramelize the sugar. This will provide the tart with a very nice professional look but will add also a very nice crunch.
    Note: don’t do this in advance. What happens if you do this a few hours or days in advance is that the sugar will melt and soak the bottom of the tart. The tart will fall apart.