Thanks to the culinary skill of our two Italian friends, we recently had the opportunity to try a new vegan dessert, and we were all very impressed! Even the gluten-free folks were treated to a variation using buckwheat flour mixed with all-purpose GF baking mix.
The pie uses a traditional Italian cream underneath a topping of sliced seasonal fruits. It was super-easy to veganize, and we’re sharing the recipe with you here…
Enjoy!
Crust
1 1/2 cups flour (or gluten-free all-purpose flour)
1/2 cup vegan sugar
1/2 cup vegan butter
3 Tbsp soy milk
1. Combine sugar and butter.
2. Pour the flour all around the outside of the butter mixture, then make a well in the very center and place the milk inside it.
3. Mix the ingredients together, handling the dough as little as possible.
4. Place dough in the fridge for 30 minutes, and preheat oven to 350°F.
5. Oil and flour a pie plate (or line it with baking paper).
6. Flatten dough into the pie plate and prick it a few times with a fork.
7. Add some weight (such as half a cup of dry beans, scattered over the crust) to stop dough from rising during baking. Bake for 30-35 minutes.
Vegan Crema Pasticcera
1 cup vanilla soy milk
1.5 Tbsp vegan margarine
2 Tbsp flour
grated zest of half a lemon (or more, to taste)
a little sugar, to taste
1. Gently heat milk in a small saucepan.
2. In a separate pot, melt the margarine on low heat, then add flour and a little milk.
3. Slowly add the rest of the milk, stirring mixture with a whisk to make it smooth.
4. Bring mixture to a boil and let it boil for 7-8 minutes, until it thickens.
5. Add lemon zest and sugar, to taste.
6. Allow to cool.
Once crust and cream have both cooled, pour cream into crust and then top with sliced seasonal fruits. We recommend strawberries, blueberries, and stone fruits such as peaches and nectarines!
