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.
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.
For the ganache:
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: