People :

8

Preparation time :

50 min

Difficulty:

Media

Description

Esta publicación está disponible en: es

Ingredients

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
Preparation
  1. Make the pastry: mix the flour, ground almonds, sugar and  the soy margarine in a bowl.
  2. 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.
  3. Meanwhile cut the grapes in half and remove seeds. Preheat the the oven to 180 º C.
  4. 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.
  5. 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.
  6. Stir the custard so it cools down a little and pour over the cooked pastry.
  7. 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.

Additional information

People :

8

Preparation time :

50 min

Difficulty:

Media