- 200 g wheat flour
- 100 g Alsan
- 3 tbsp sugar
- 1 tbsp apricot or orange jelly
- baking paper
- dried legumes
- 1 ½ orange, juice and zest
- 1 lemon, juice and zest
- ½ lime, juice and zest
- 1 ½ pack pudding powder vanilla
- 150 g sugar
- 100 g Alsan
- 2 pack vanilla sugar
- 200 g soy alternative to yoghurt (or 200 ml soy cream with 2 packs cream stabiliser)
- vegan alternative to soy cream
- 2 packs cream stabiliser
- mint leaves
- Put flour in a bowl and add small pieces of Alsan. Mix by hand. Add sugar and jelly and knead a few minutes. Form to a ball and wrap in clingfilm. Put in the fridge for 30 minutes.
- Grease tarte-mould with vegetable fat and spinkle with flour. Churn shortcrust o tarte-size and add to the mould. Fold edges high and press a little. Cover shortcrust with baking paper and add legumes. Bake for 10 minutes at 180°C. Remove legumes and bake for another 10 minutes.
- Wash Orange, lemon and lime thoroughly a grate the zest. Halve fruits and squeeze out the juice from 1,5 oranges, 1 lemon and 0,5 lime. Add water to the juice until 250ml are reached.
- Place vanilla pudding powder in a small bowl and stir smooth with 8 tbsp of water.
- Add Alsan (room temperature) and sugar to a pan and stir smooth. Pour juice through a sieve into the mixture and stir coarsely. Bring to boil while stirring constantly until all ingredients have connected. Reduce heat to medium and add pudding mass while stirring slowly. Stir soy alternative to yoghurt smooth and mix with lemon cream, vanilla sugar and gratd zest. Fill cream into the dough-mould and bake for another 10 minutes at 200 °C.
Let tarte cool and place in the fridge for one hour minimum. Serve with cream and mint leaves.
Our tip: Chocolate shortcrust? Just add 2 tbsp cocoa powder and reduce the flour to 180g.
Portion: 8-12 people