Blueberry pie {vegan}
Ca y est, nous avons fait notre entrée dans la saison fraiche qu’est l’automne, la saison où la lumière décroit de plus en plus mais aussi la saison où les ressources dans la nature sont encore nombreuses. Champignons des bois, chestnuts, mûres et myrtilles nous régalent encore (bon pour ce qui est des myrtilles je suis légèrement à la bourre !), cette saison d’intense cueillette en forêt est surement ma préférée ! SO, après avoir cueillies une à une ces jolies myrtilles, j’ai ressortie les recettes de ma grand mère, his pastry book and I decided to enjoy these pretty raw blueberries with a wholemeal sugar shortcrust pastry tart with vegan vanilla custard ( you will find a link to the recipe in the list of ingredients) .
A tart that takes us nicely between two seasons !
Take the time, to slow down, this is also autumn, so after the whirlwind of back to school we find our rhythm with family or alone and we cook some good comforting dishes. This pie is comfort in every bite, the crunch of the dough, the creaminess of the pastry cream and the tangy fresh fruits, In short, we're getting pretty close to the definition of happiness. !!! so if you come across wild blueberries or blueberries, don’t hesitate to try this blueberry pie and you’ll tell me about it !
Blueberry pie {vegan}
POUR 6 PEOPLE
- 250 g of flour
- 150 g vegetable margarine
- 50 g whole sugar
- 4 tablespoons of cold water
- 1 pinch of salt
- 300 grams of blueberries (fresh if possible)
- 50 g of vegan white chocolate or cocoa butter.
- Of the vegan pastry cream
- Start by making the pastry cream the day before or at least 4 hours before.
- For the dough, pour the flour and sugar into a salad bowl then add the cold margarine cut into small pieces.
- Sand the dough with your fingertips then add the water.
- Mix until you obtain a very smooth dough.. Form a ball.
- Book cool 1 hour.
- Preheat the oven to 190°.
- Roll out the dough on 3/4 mm thick then press it into a circle or a tart mold of 28 cm.
- Prick the bottom with a fork then put in the oven 15-20 until the dough is golden brown, let cool 30 min out of the oven.
- Melt the chocolate or cocoa butter and stencil the tart base by spreading the melted chocolate, let it freeze.
- Place the pastry cream on the base of the tart then add the blueberries and enjoy !
