Pages

Tuesday, June 19, 2012

Vegan Caramel Apple Cream Tart


Berries, cherries and stone fruits may be more seasonal, but my father-in-law loves apple desserts and I made this for him for Father's Day.  But really, apple cinnamon is a winning combination any time of year, isn't it?

This dessert was a HUGE hit.  Almost the entire thing got devoured immediately!

Crust

1.5 cups whole grain ginger snaps or graham crackers (I used Shasha organic spelt snaps which are not actually vegan because they contain honey), use any vegan and/or gluten-free cookies, if you wish)
1/2 cup almonds
1/2 cup large flake oats (gluten-free, if necessary)
2 tbls coconut oil, softened
1/4 cup agave syrup

Put cookies in food processor and grind into crumbs.  Add remaining ingredients and pulse until mixture comes together.  Press firmly into the bottom of a 9-inch round springform pan.  Bake at 350F for 10 minutes.

'Cream'

1.5 cups non-dairy plain or unsweetened vanilla milk
1/4 cup coconut sugar (or other granular sweetener)
1/2 vanilla bean, seeds and pod
2 tbls arrowroot starch or corn starch

Whisk together 1/2 cup of milk and starch in a small bowl and set aside. Place remaining 1 cup of milk in a saucepan over medium heat and stir in vanilla bean seeds, pod  and sugar.  Bring to a boil.  Turn heat down to low and add milk/starch mixture.  Simmer until thickens, about 2-3 minutes.  Remove from heat.  Remove vanilla bean pod.  Let cool slightly and then pour over crust.  Refrigerate until set.

Apples

6 Granny Smith apples, peeled, cored and thinly sliced
1/4 cup coconut sugar (or brown sugar)
1/2 tsp ground cinnamon
Pinch fresh ground nutmeg (optional)
2 tbls lemon juice
2 tbls arrowroot starch or cornstarch
1/2 cup water

Place apples in a large bowl and toss with all the other ingredients except water.  Put apples into a large pot over medium-low heat.  Add water and cover with a lid. Cook until apples are tender.  Stir often so that sugar doesn't burn.  Pour over cream and crust and refrigerate until set.  Serve alone or with a scoop of non-dairy yogurt or ice cream.

I have entered this recipe in to this week's Diet, Dessert and Dogs Wellness Weekend.