Afternoon tea
Winter Fruit Pie
This winter fruit pie is the ultimate vegan dessert topped with plums, apples and pears and filled with your favourite Violife Creamy Original.
![prep time]()
Cooking time2 hour![preparation time]()
Prep time1 hour![servings]()
Servings12 portions
- 200 g Violife Cheddar Flavour block grated
- 1 kg baby potatoes
- 100 g margarine
- 2 garlic cloves sliced
- 1 tbsp thyme
- 1 tbsp rosemary
- chives
- 2 tbsp sweet paprika
- extra virgin olive oil
- salt & freshly ground pepper
- To make the tart crust, place all ingredients in a blender and pulse until finely chopped. Remove from the blender and place in a greased 23 cm tart tin. Use a spoon to spread the crust equally in the tart tin.
- Place in the freezer while you make the filling.
- In a mixer beat the Violife Creamy Original with the avocado, cinnamon and lemon zest, until creamy and smooth.
- Meanwhile in a medium pot heat the coconut cream and pour inside the agar agar powder, mixing constantly. Pour in the Creamy mixture, mixing until combined and pour into the chilled tart base.
- Bake for 2 hours at 180°C.
- To make the coconut whipped cream whisk the hard part of the coconut cream until it forms the desired texture and add vanilla extract and maple syrup.
- When the tart has cooled use the sliced fruits to decorate. You can create lines or shapes of your liking. Use a piping bag to decorate with the coconut whip.
