Vegan Jelly Slice Tart
Vegan Jelly Slice Tart
A nostalgic dessert with a twist
My great grandfather used to make this dessert for us kids and its been a classic in my family for generations. I have finally veganised a recipe and I am excited to share it with you all.
Time: 2-3hours (to allow the jelly to set)
Base Ingredients:
355g digestives (I packet) - or use a GF alternative
175g - 3/4 cup of vegan butter (I use nuttelex)
First layer:
250ml - 1 cup of coconut cream (try to use the thick section if separated)
100g - 1/2 cup caster sugar
60ml - 1/4 cup of lemon juice
1 tbsp cornflour
1 tsp agar agar (if you cant find agar agar use 1 tbsp more of cornflour)
Jelly Layer:
85g -1 Packet of vegan raspberry jelly (I use “just whole foods”).
Boiling water (read the packet - this packet suggests 568ml)
Method:
Start by lining a 30cm tart tin with a removal base with baking paper (I like to fold the baking paper under the removal base)
Crush the digestives biscuits in a food process until a fine crumb. If you don’t have a food processor you can add your biscuits into ziplock bag and hit them with a rolling pin. Add into a large mixing bowl
Melt the vegan butter and add into the mixing bowl. Mix until combined.
Add the crushed mixed biscuits into the lined tart tin. Make sure you go up the edges of the tart tin and evenly spread out the biscuits across the base. Add into the fridge whilst you start on your first layer.
In a saucepan add your first layer ingredients and whisk until combined. Add to the stove on medium heat and continuously whisk until the mixture starts to thicken. It should resemble a thickened paste.
Remove from the heat and pour straight into the tart tin/biscuits base and even out the first layer with a spatula or the back of a spoon. Add the tart into the fridge to set for 1 hour or until the first layer bounces back once touched.
When the first layer is set, start on the jelly layer.
Add the packet jelly into a pouring jug and add the recommended boiling water amount into the pouring jug and mix well until all dissolved.
Let it cool slightly for a few minutes and then gently pour over the jelly onto the white layer into your tart tin. I like to use the back of a spoon so the jelly doesn’t disturb the first layer. Stop just before the top of the tart tin so the jelly doesn’t spill over the edges.
Leave the tart for 10 minutes so the jelly starts to set before moving
Then move the tart into the fridge to set for another hour or two. Wait until the jelly bounces back before removing from the tart.
When the jelly layer is read you can remove the tart from the tart tin and slice it up. This will make around 12 slices. This will store in an airtight container in the fridge for 3-4 days.
Tips: Ps this can be made as a slice if you don’t have a tart tin (just use less biscuits, Maybe 250g of digestives and 125g - 1/2 cup of vegan butter).
To watch the reel of me making it - check out my instagram The Kindness Echoes
Let me know what VEGAN nostalgic food to bake next :).
For more beautiful nostalgic recipes purchase my cookbook - The Vegan Home Baker
Rate - The Vegan Home Baker 5 stars
