Hello everyone! I hope you don’t mind me keeping things short & sweet today, but if everything’s turned out fine, I should be at a music festival right now.
If things haven’t turned out the way the should have, though? Then I’m probably lost in the forest or something, which is not an unlikely scenario given my poor sense of direction to be honest!!!
Let’s hope I’m at the fest, jamming to some of the best bands ever (do yourself a not-favour and check out the line-up for the Resurrection Fest – you’ll wish you were me *wink wink*) and eating my bodyweight in vegan burritos. Gosh, I hope they do have vegan burritos! Last time I asked for the vegan option in a music festival I got a vegetable noodle soup… which chicken bits in it… which vegetable group is chicken in, again? #fail
Jokes aside, whether I’m lost or happily devouring my hopefully existent burrito, you guys deserve to know about this clafoutis. It’s so friggin’ good it almost makes me want to get a bus back home and turn the oven to make another one!
Clafoutis is one of those things which you wouldn’t think it can be made vegan. I meeeean, it’s a egg and heavy cream/milk laden dessert after all. But, being the whiny gal that I am (because, let’s be honest, I’m whiny and we all know it. I’m probably complaning about the lack of vegan burritos in the fest food-truck as you read this), I knew I couldn’t live for the rest of my days without having clafoutis once again, so here it is: vegan apricot almond clafoutis. You’re very welcome.
For the pâte brisée (yo, check my French, I didn’t even have to look how to type that up in Google), I gotta confess that I got mine from the shops. Most of them are actually vegan, and if you’re worried about palm oil, you can get them palm oil free at most health food stores. Feel free to make your own too, I just didn’t make mine because attempting to do pastry in summer is a no-no for me, but if you live somewhere colder you might want to try that.
Then there’s this lovely layer of – wait for it – crunchy dark chocolate. This layer is important because it prevents the pâte brisée from getting soggy AND it’s also sinfully delicious and complements the almond custard very well. And have I mentioned it is delicious?
Finally there’s the almond custard. It’s not 100% like typical, non-vegan custard, but it does certainly taste amazing. The only downside about this recipe is that the ingredients can be a bit hard to find if you’re not in Spain. And it’s not as if they are especially cheap either! Sorry about that – this was the only way I got to make this taste like the real deal.
The almond cream I’m referring to is a mixture you can use to make your own almond milk. The ingredients are inverted sugar and almond cream, so if you’re going to substitute this, make sure that whatever you’re using has at least 50% sugar. Here’s a picture of it for you to see what it looks like. If you cannot get it from your local supermarket, I say you check out Latino shops. They usually carry such quality products and some really cool stuff!
And last but not least you have the apricots and raspberries, covered by a layer of crispy brown sugar which will caramelise until reeeeaaaally sweet. It’s like golden in tart form I’m telling you!
Ps. if you too have fallen in love with this pie dish, check out the Claudia & Julia store! I got it from there and I also own a lot of stuff from their collection which I couldn’t be any happier with. The service is unbeatable!
- 1 serving of pâte brisée
- 200 grams cashews
- 250 grams almond milk
- 350 grams almond cream
- 25 grams ground flax seeds
- 15 grams arrowroot powder
- 50 grams sugar
- 50 grams almond flour
- 1 tsp. cinnamon
- 100 grams dark chocolate
- 7 ripe apricots
- a handful of raspberries
- extra brown sugar
- The day before, soak the cashews in water for at least 6 hours.
- Blend all of the custard ingredients until smooth.
- Set aside.
- Bake the pâte brisée at 180ºC (375F) for 20 minutes or so. Make sure you put dry beans or baking beans on top of it so it doesn't rise.
- Melt the chocolate and brush the crust with it.
- Put it in the freezer to cool for 10 minutes.
- Pour the custard on top of the crust.
- Decorate with the apricot halves and raspberries.
- Dust with brown sugar
- Bake at 180ºC (375F) for 35-40 minutes or until set.
- Enjoy cold!
- Read full post to see which almond cream I'm referring to.
I hope you guys enjoy this!