For the pastry
- 200 gr. rice flour
- 50 gr. ground almond
- 50 gr. brown sugar
- 80 gr. soy margarine
- 1 egg
For the filling
- 500 grams of soy-vanilla custard
- 4 teaspoons of agar agar powder
- 200 gr. white grapes
- 2 tablespoons cranberries
- Make the pastry: mix the flour, ground almonds, sugar and the soy margarine in a bowl.
- Knead the dough with your fingers until it takes on a granular texture. Add the egg, and mix well until you have a ball of dough that doesn’t stick to your fingers. Wrap the dough in cling film and keep in the refrigerator for about 20 minutes.
- Meanwhile cut the grapes in half and remove seeds. Preheat the the oven to 180 º C.
- Take the dough from the refrigerator, sprinkle the surface with a little flour (rice or whole wheat) and roll out into a circle. Gently firm the pastry into the bottom of a non-stick pie dish (around 20 cm diameter), prick the surface with a fork and bake for about 15 minutes or until pastry is cooked and golden. Remove and allow to cool.
- Meanwhile heat the custard in a saucepan. Dissolve in the agar agar with a few tablespoons of water. When it begins to boil, stir constantly for 1 minute and remove from the heat. You should have a thick cream.
- Stir the custard so it cools down a little and pour over the cooked pastry.
- Place the grape halves on top and decorate with cranberries. Allow to cool before serving.
If you don’t have cranberries, don’t worry: just use more grapes.