cherry-almond tarts with almond cream & coconut-almond crème…

cherry-almond tarts with almond cream & coconut-almond crème chantilly

recipe under the cut!

makes six 4.75″ tarts, or one 9″ tart


for the pâte brisée:

  • 1 cup all-purpose flour
  • 1 tsp sugar
  • 3 tbsp vegan margarine, softened
  • 2 tsp vegetable oil
  • cold water

for the almond cream:

  • ½ cup almond meal
  • 1 ½ cup soy milk
  • ½ cup sugar
  • 1 ½ tsp vanilla extract
  • 1 ½ tsp almond extract
  • 1 tbsp cornstarch, if necessary

for the crème chantilly:

  • 1 can of coconut cream, left undisturbed in the fridge overnight to allow to settle (or coconut milk, which will produce cream that’s a bit less thick). for best results, don’t use “lite” coconut cream, or anything with guar gum or other added ingredients.
  • ½ – ¾ cup powdered sugar
  • 1 tsp almond extract (optional)

for assembly:

  • 2 tbsp soy milk or melted vegan margarine for glaze (optional)
  • about 5 cups fresh cherries


for the pâte brisée:

1. sift flour and sugar together into a large bowl.
2. cut margarine into the flour mixture with a knife or a pastry blender until it’s in small clumps the size of peas.
3. add in vegetable oil and work with your hands until mixed through.
4. gradually add cold water until the dough is smooth, non-crumbly, and moist, but not sticky. be careful not to overwork the dough.
5. wrap dough in plastic wrap and allow to rest in the fridge.

for the almond cream:

1. whisk almond meal with ½ cup of soy milk in a small bowl until well combined.
2. mix remaining soy milk, sugar, and soy milk / flour mixture in a small pot and whisk to combine.
3. heat over medium heat, whisking constantly, until cream thickens to the texture of pudding, about 10 minutes. add cornstarch one tablespoon at a time if necessary (but be aware that the cream will set more in the fridge).
4. whisk in vanilla and almond extracts and place in the fridge to allow to set.

for the crème chantilly:

1. open the can of coconut cream without stirring or shaking and scoop out just the solid layer of cream from the top, leaving the liquid.
2. with an electric beater, beat the coconut cream solids in a medium-sized bowl on low for a few seconds until creamy.
3. gradually add in powdered sugar (and almond extract, if desired) and beat until combined. place in the fridge to allow to set.

to assemble the tarts:

1. divide pastry into two even balls and re-cover the one not in use to avoid drying out. (skip this step if making one larger tart.)

2. place other half on a well-floured surface and roll out with a floured rolling pin to about 1/4″ thickness, or a bit thinner. (if making one larger tart, roll dough out into a large circle. you can do this by placing the rolling pin in the middle of the dough and rolling outwards, then rotating the rolling pin and repeating the gesture at a slightly different angle, going around the circumference of the circle in a similar manner a few times until the dough is thin enough.)

3. cut out circles of dough a couple inches larger in diameter than your tart shells. drape the dough gently over the tart shell and press down to seal, making sure that the dough completely covers the bottom and sides of the shell and doesn’t stretch over the corners.

4. remove excess dough by pressing the dough down around the outside of the tart shell, letting the shell cut the dough. repeat, using the other half of the dough and re-rolling the dough as necessary, until you’ve used up all the dough.

5. glaze the edges of the tart crusts with soy milk or melted margarine, if desired.

6. prick the bottom of each tart crust several times with a fork, then spread aluminum foil over the center of each tart (taking care not to cover the edges) and fill with pie weights or dried beans. this weil prevent the dough from puffing up in the oven.

7. bake at 350 F for about 25 minutes, until the edges of the tart crusts are golden brown. allow to cool before removing crusts from shells.

8. spread an even layer of almond cream in the centre of each tart. cut cherries in half (I did so lengthwise, to get a heart-like shape), pit them, and place them as desired.

9. top with the coconut-almond crème chantilly using a spoon, or a piping bag and a decorative nozzle.