Simple Vegan Orange Tart
This vegan orange tart is perfect if you're looking for a quick dessert or want to bake a lighter, refreshing cake. Especially on hot days, the tart tastes great with a cup of coffee on the terrace or balcony! But of course, you can also eat the tart all year round because the recipe doesn't necessarily require fresh oranges and can therefore be baked regardless of whether oranges are in season currently.
The preparation of this tart is very simple. For the base, we prepare a simple shortcrust pastry with flour, vegan butter, and sugar in which we pour an orange filling that has to simmer briefly over the stove. For the filling, we used the new refrigerated fresh orange juice from Voelkel. The juice is vegan-certified, 100% organic, and bottled in a convenient reusable glass bottle, which we think is especially great! The juice adds a great fruity taste to the filling, which is not too sweet but also not too sour - we can really recommend it to you!
We also used some orange zest for the filling, which you can buy in any baking department if you don't have any oranges in the supermarket. If you don't have maple syrup at home, you can use agave syrup instead. Most of you probably already have all the other ingredients at home so you can get started right away. Of course, you can garnish the tart as you wish. We have adorned the tart with small cream puffs and a few fresh blueberries and orange slices, but you can, of course, adjust the decoration according to the season and your preference.
Simple Vegan Orange Tart
Ingredients
For the shortcrust pastry:
- 250 g (2 cups) wheat flour type 405
- 75 g (0.33 cup) sugar
- 125 g (1 stick) vegan butter (cold)
- cold water as needed
- vegan butter for greasing
For the orange filling:
- 100 ml (0.5 cup) maple syrup
- 150 ml (0.66 cup) nut or soy milk
- 300 ml (1.25 cups) orange juice (e. g. by Voelkel)
- 1 orange (zest)
- 1 pinch of salt
- 120 g (1 stick) vegan butter
- 0.5 tsp turmeric
- 40 g (2 tbsp) cornstarch
- 40 ml (0.25 cup) water
For the decoration:
- 20 ml (1 tbsp) vegan cream for whipping
- 1 pinch of vanilla sugar
- 1 pinch of cream stiffener
- 1 orange
- blueberries
Instructions
For the shortcrust pastry, mix flour and sugar in a large bowl. Add cold vegan butter and knead with cold hands. Add some cold water as needed until all ingredients form into a smooth dough. Let the dough rest in the refrigerator for at least 30 minutes.
Preheat the oven to 180°C/355°F(convection heat) and grease a tart pan (∅ 28 cm / 11 inches). Remove the dough from the refrigerator and roll it out on a floured work surface until it's large enough to cover the bottom and sides of the tart pan. Transfer the dough into the baking pan and press it lightly against the bottom and sides. Trim off the excess dough. Prick the bottom of the dough several times with a fork to prevent bubbles from forming during baking. Bake the tart crust for about 15-20 minutes, or until golden brown. Then allow it to cool out completely.
Tip: Rolling out the dough works best between two sheets of parchment paper. This way you don't need any more flour and nothing sticks to the rolling pin or the work surface.
In the meantime, prepare the orange filling. Heat maple syrup, nut or soy milk, and orange juice in a small saucepan until the mixture simmers. Add the zest of one orange, salt, vegan butter, and turmeric and stir until the vegan butter is melted. Now mix cornstarch and water in a small bowl until smooth. Then add the mixture to the pan, constantly stirring to avoid lumps. The filling should now thicken and become creamy. If the mixture does clump, use a blender and blend until smooth.
Remove the orange filling from heat and let it cool for about 5 minutes until it's no longer hot but also hasn't become firm yet. Pour the filling on the cooled tart crust. After approx. 30 minutes, the filling should be firm enough for you to decorate the tart. Beat the vegan whipped cream with vanilla sugar and cream stiffener and pipe the stiff cream in small dollops on the tart. Garnish with orange slices and blueberries. The cake will keep well in the refrigerator for up to five days.
