Mini Vegan Candied Japanese Kumquat Tart
Mini Vegan Candied Japanese Kumquat Tart
Recipe by Michelle Pilarczyk (@michellesculinaryjourney)
CANDIED KUMQUATS
4 cups (~ 450 g / 1 lb) Japanese kumquats*, sliced (and seeds discarded - optional, can keep seeds in)
1 cup water
2 cups sugar
VEGAN TART SHELL
150 g (1 1/2 cups) plain flour
50 g (1/2 cup) almond flour (ground almonds)
40 g (1/3 cup) icing / powdered sugar
90 g (3 oz) vegan butter (e.g. almond butter)
2 Tbsp cold water, more if needed
VEGAN CUSTARD FILLING
350 ml (1 1/2 cups) plant milk (e.g. almond mild, oat milk)
150 ml (2/3 cup) coconut cream
125 ml (1/2 cup) corn starch
65 g (1/3 cup) sugar
1 tsp vanilla paste or extract
1 lemon, zest of
1/8 tsp turmeric**
** for custard like colour, any more turmeric will make it look greenish
METHOD (CANDIED KUMQUATS)
1. Add the water and sugar to a medium saucepan and bring to a boil, stirring occasionally. Simmer for 4 mins before adding in the sliced kumquats. Boil an additional 10 mins.
2. Drain through a sieve, reserving the sugar water (syrup) and setting aside the kumquats.
3. Return the syrup to the saucepan and bring boil an additional 5 mins to reduce the syrup. Remove from the heat. Add back in the kumquats and stir to coat well. Set aside. If not using right away, store in an airtight jar in the fridge for up to 2 weeks.
METHOD (VEGAN TART SHELL)
1. Add the dry ingredients (plain flour, almond flour and icing sugar) to a medium to large bowl. Whisk to combine. Add on the vegan butter (e.g. almond butter) and use a pastry cutter to cut through the mixture until the texture resembles fine crumbs.
2. Preheat oven to 180 C (350 F).
3. Add in the cold water and stir with a fork to combine until it starts to come together to a bowl. Add a bit more water if necessary to firm a ball of dough.
4. Roll out on a slightly floured surface to the shape of a 15 cm (6 in) diameter removable bottom tart tin. Spray the tart tin with non stick spray. Line it with the tart shell, prick with a fork several times, and blind back for 12 mins.
METHOD (VEGAN CUSTARD FILLING)
1. To a medium saucepan off the heat, add all the VEGAN CUSTARD FILLING ingredients. Whisk together until there are no lumps.
2. Turn the heat onto medium and cook whilst whisking continuously and the custard thickens just enough to coat the back of a wooden spoon, ~ 2-5 mins.
3. Remove from the heat a let cool, whisking after a min or two to prevent a film from forming on top.
METHOD (ASSEMBLY)
1. Add the VEGAN CUSTARD FILLING to the blind baked VEGAN TART CRUST. Level off with a knife to make an even surface.
2. Top with the sliced CANDIED KUMQUATS by creating overlapping circles starting with the outer circle and working your way in.
3. Bake in the oven at 180 C (350 F) for 12-15 mins or until the top is firm to the touch but not the crust not beginning to burn.
Enjoy!
