Love is in the air, every where I look around… Love is in the.. WHOA did you just look at this tart?! I am drooling as I type this.  I am going to celebrate my love for dessert and these Berry Creme Tarts from Post Punk Kitchen are the vegan dessert I desire.


Check out the full recipe and directions here from the amazing and very talented Post Punk Kitchen!

This tart is actually easier than I’m making it out to be, but I can see how it would be intimidating if you’ve never worked with these ingredients and methods before. The tart shell is made with pantry staples, including olive oil, which actually gives it a bit of buttery mystery. In order to achieve a soft, shortbread-like texture, the olive oil is partially frozen before being cut into the flour.

The filling is rich and creamy, with the help of coconut milk and cashew cream. It’s sweet and tangy and luscious and magenta and perfectly valentine-y. Plus, you’ll feel so smart and food-sciency working with starch and agar agar, and as you know, smart is sexy.

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