Enjoying baking but fancy a bit of a break from the ubiquitous banana bread? Then you’ll want to try making this oh-so-delish vegan water ganache tart with Luisa Sylvia Pringle who runs Brighton-based artisan bakehouse Abeille Bakery, known for its astoundingly beautiful bespoke cakes.
Luisa appeared live on BOTI’s Instagram last Saturday, 2nd May (you can watch the video on our IGTV here) to introduce her bake, explain a bit about water ganache – that’s where that incredible shine comes from – and give some pastry and shopping pointers ahead of the full tutorial this bank holiday weekend.
She also demonstrated how to dehydrate fruit for decorations – perfect if you fancy recreating her trademark style. All you need is a citrus fruit, a sharp knife, some baking parchment and a tray/wire rack. The ingredients/equipment list for the decorations and the tart is below!
The full tart recipe cook-along will go live this Saturday, 9th May at 4.00pm. Bank holiday baking, here we come!
If you’re cooking along, do tag @abeillebakery and us, @btntheinside, in your photos and stories – we’d love to see your bakes and will share them.
If you can’t wait until the bank holiday to try an Abeille Bakery creation, then order one of her delectable Quarantine cakes – mini versions of her trademark Bou Cakes (see what she did there?) to quell your cakey cravings. You won’t regret it.
Don’t forget to tune in to BOTI’s Instagram this Saturday at 4.00pm!
Ingredients:
For the pastry: (if you’re making your own, or alternatively, you can buy ready-to-roll sweet shortcrust / pre-made pie crusts from the supermarket if you prefer):
This makes enough for two tarts – so freeze half for next time.
- 300g flour
- 200g butter/vegan butter (Vegan Block Nutri) – cold from fridge
- 100g sugar
- ½ tsp fine sea salt
- ice-cold water – about 2 tablespoons
For the ganache:
- 450g good-quality dairy-free chocolate with around 70% cocoa solids
- 300g apple juice (or a non-carbonated liquid of your choice, Luisa likes apple as it brings out the fruity nature of the chocolate, but cherry juice also works or even milk/dairy-free milk for a more ‘creamy’ ganache)
- vanilla extract
- liqueur of your choice (or lemon/orange zest or extract/stem ginger/crystallised fruit – any flavours that take your fancy)
For the decorations: take your pick from berries, physalis, passion fruit, dehydrated fruits, candied or crystallised fruits, nuts
For the dehydrated fruit decorations (Luisa will go through this in the tutorial):
1 large navel orange (or you can use lemons, limes or pineapple)
Equipment you’ll need:
- 9-inch loose-bottom tart tin
- weighing scales
- food processor for pastry (it can be done by hand, it just takes slightly longer)
- rolling pin
- cling film
- baking beans – any dried beans, pulses or rice will work
- a pan (to hold boiling water) and a bowl that fits tightly on top
- rubber spatula (any spoon or scraper will do as a substitute)
- wire rack for cooling
- Japanese mandolin slicer or sharp knife (for the dehydrated fruit)
- baking parchment and tray/wire rack (for the dehydrated fruit)
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