You know that gut feeling, when you know you will manage something that you never did before? This happened when I opened an old Italian cookery book and decided to make a recipe based on butter eggs and cream totally vegan.
And the magic happens when you have leftover chickpeas and quinoa and you suddenly think about a protein rich custard...and that crazy plan actually came out better than you ever thought!
Making the crust without margarine can be tricky, I am not selling myself as an expert but I want to share what came out from my own experience, if you have thoughts please share!
Margarine and professional butters are separated from their water contents making them more effective. And professional flours are fortified ( many accuse this process to have taken part in spreading gluten intolerance, quite easy to believe so) and are therefore more easy to work.
Butters make the dough soft and fluffy, oils make it hard and heavy. Some oils squeeze away from the pastry once is cooked. Coconut oil works better than other oils because resemble the butter consistency at mild temperatures. I found that if I use the coconut oil in a soft state but as cold as possible it make a decent job. And other info that apply to all crusts: if you use a margarine in place of butter there is no difference in the outcome, but with coconut oil you need to half the quantities. Any other oil, just a spoonful. Or you might end up with a bowl of crumbs. Happening right now? Never mind, use it for an apple crumble! Patisserie is creativity and nothing get wasted :).
For this recipe you need: 15 cm tin, quite deep between 6 and 8 cm. A blender and a scale. A stain steel or glass bowl, kept cold into the fridge.
Ingredients for the custard
1 can organic chickpeas rinsed and drained
1 cup pitted dates
1/3 cup cooked quinoa
1/4 cup coconut oil
1/4 tsp unrefined sea salt
1 lemon zest
1/2 lemon juice
1/4 teaspoon pure vanilla
2 teaspoon cinnamon
Cook all ingredients for 10 minutes and blend until smooth. Taste the cream. If chickpeas can still be guessedadjust adding some date syrup, orcinnamon and lemon zest.
Ingredients for the cooked fruit topping
150 gr rasperries
125 gr blueberries
1Tbsp agar agar
1 tsp raw coconut sugar ( optional)
pinch of salt
pinch of pure vanilla
Some berries of your choice for decor
Cook for 10 minutes the raspberries with the agar, add the blueberries and cook other 2 minutes. Let cool until tepid before using. It has to be tangy to contrast the custard.
Ingredients for the crust:
200gr white spelt flour
50gr coconut oil, cold but still soft enough to be worked
2 Tbsp raw coconut sugar
2 Tbsp cremor tartar
a pinch of unrefined salt
half glass circa of iced water
Place your flour, sugar, salt and cremor tartar in a large bowl, whisk well. Start incorporating the solid oil working with a fork only, this until the flour looks sandy. Start incorporating the water little by little until you have a soft but non sticky dough. Work with the fork until possible. When you start using your hands don't kneed the dough, just assemble it together. You don't want the gluten to get too strong otherwise the pastry will result hard. Leave the dough in the fridge, in an airtight container or so, for at least one hour ( I did one night in a not-so-cold fridge). Take it out 10 min before starting again.
Preheat the oven at 180ºC. Grease your tin. With a rolling pin roll the dough in a disk between 4 and 5 millimeters thick. Line the oven tin with your crust-to-be, folding the edges surplusand cutting away any excess. Prick the bottom with a fork. Bake for 20/25 minutes. Leave to cool.
Fill the crust with the chickpeas cream and finish with the cooked berries and your decor. ( mine was coconut yogurt). Keeps in the fridge for 3-4 days.
Love, Silvia B x
An other decor option below.