Bundle and save Up to 25% off

Ship worldwide For all you megababes out there

Free UK standard delivery On orders over £40

MISSFITS BAKEOFF: Patisserie Week

Vegan Classic French Fruit Protein Tart
Ingredients for the Crust

1 cup (96 grams) almond flour
3/4 cup (67 grams) rolled oats
1 scoop MISSFITS Vegan Vanilla Multitasker
1/4 cup maple syrup
1 teaspoon baking powder
Pinch of salt
5 tablespoons coconut oil solid
2 tablespoons chopped pecans

Ingredients for the Vegan custard filling (crème pâtissière)

2 cups of plant-based milk
2 tsp vanilla extract
1 scoop MISSFITS Vegan Vanilla Multitasker
50g white caster sugar
4 tbsp cornstarch

Method 
    1. For the crust: Add the almond flour, protein powder, oats, honey or maple syrup, baking powder, and salt to a different bowl and whisk until combined.
    2. Add the coconut oil and use your fingers to work it in until coarse crumbs form and the mixture holds together when pressed .
    3. Remove a heaping 1/2 cup of the crumbs for the topping and pour the remaining crumbs into the prepared tart pan. Press the dough evenly into the pan.
    4. Bake until golden.
    5. For the vegan custard filling: Bring 2 cups of plant-based milk (e.g. soy milk) and 2 tsp of vanilla extract to a boil. Add 50g caster sugar and 4 tbsp of corn starch.
    6. Transfer the mixture to a heat-resistant blender and blend until you get a nice smooth texture .
    7. Add the protein. Blend until smooth. Pour back into the pan, lower the heat and cook for another 10 minutes until it thickens. Pour custard filling into crust and top with fruit.

 

x

My bag

  • Your bag is empty.