Let's make an Epiphany Tart. A very common and traditional dessert for the 6th of January in France. We used a store bought puff pastry to make it easy. Also, after the holidays and celebrating new year's eve we propably all want to go back to healthier habits, right? This tart is sweetend only with our organic happy maple syrup and it's vegan. So dig in without any guilt!
Ingredients
For this recipe we used a store-bought organic and vegan puff pastry dough
Almond fillling
100g vegan butter
120g almond powder
90g happy maple Goût Riche
a few drops of bitter almond flavor
40g vegan milk
15g cornstarch
Glaze
20g vegan milk
10g happy maple Goût Riche
How to
In a bowl, combine the vegan butter, almond powder, maple syrup, and bitter almond flavor.
Add the vegan milk in two times, mixing well after each addition.
Add the cornstarch and mix again until smooth.
Flour your work surface and roll out the two pieces of puff pastry to about 3mm thick.
Using a 20cm diameter circle (if you don't have a circle you can use a plate, a round cake tin, a container...) cut out a disk in each of the pastries.
Place the first disk on a baking sheet.
Spread the almond filling, leaving 3cm of dough free on the edge.
Place the “fève” on the outer edge of the almond cream. Place the second disk of puff pastry on top.
Press the two discs of dough together with your fingers all around. You can also turn the edges inwards all round for a pie effect.
Set the cake aside in the freezer for 15 minutes.
After this time, turn the cake over to get the most even side on top.
Mix the vegan milk and maple syrup for the glaze and brush the cake with it.
Make a small hole in the center with a toothpick, this will allow the steam released during cooking to escape.
Draw the patterns of your choice on the surface with the tip of a knife. If you want to do what I did, you can use a circle to draw the first curve, then continue following the curve of the first drawing.
Prick 4 to 5 holes in the cake with a toothpick. Tipp: poke in the patterns so it's less noticeable.
Preheat the oven to 180°C. Meanwhile, place the cake in the refrigerator.
Bake it for 40 minutes to 1 hour or until the surface is golden/brown.
As soon as the cake comes out of the oven, brush it with maple syrup to make it shine.