BHA & BHT Free Vegan Mixed Berry Tart

Total time3 hr 5 min

Prep time40 min

Cook time25 min

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Ingredients

8 servings

For the crust

1 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 tbsp organic cane sugar
¼ tsp salt
½ cup vegan butter, cold and cubed
3–4 tbsp ice water

For the cashew cream filling

1 ½ cups raw cashews, soaked in cold water for at least 2 hours then drained
½ cup full-fat coconut milk
3 tbsp organic cane sugar
2 tbsp fresh lemon juice
1 tsp vanilla extract
¼ tsp salt

For the berry topping

½ cup fresh strawberries, hulled and halved
½ cup fresh blueberries
½ cup fresh raspberries
¼ cup fresh blackberries

For the berry glaze

¼ cup blueberries or raspberries (for the glaze)
¼ cup water
2 tbsp organic cane sugar
1 tsp agar-agar powder

For serving

fresh mint leaves (optional)

Instructions

1
In a food processor, pulse the flour, sugar, and salt together until combined. Add the cold cubed vegan butter and pulse 8–10 times until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
2
Drizzle in 3 tbsp of ice water and pulse until the dough just begins to clump together when pressed between your fingers — it should hold without being sticky. If it crumbles, add the remaining 1 tbsp ice water and pulse once more.

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