Vegan Classic Fruit Flan
Indulge in the vibrant flavors of the Vegan Classic Fruit Flan, a plant-based twist on the timeless dessert that’s as eye-catching as it is delicious. This recipe features a buttery vegan crust baked to golden perfection, filled with a creamy, tangy custard made from silken tofu, nutritional yeast, and a hint of vanilla and lemon. Topped with an elegant array of fresh seasonal fruits like strawberries, blueberries, and kiwis, and finished with a luscious apricot glaze, this flan is a feast for both the eyes and the palate. Perfect for special occasions or as a refreshing treat, this dairy-free dessert is easy to prepare, entirely vegan, and irresistibly good. With just 30 minutes of prep, it’s ideal for making ahead and serving chilled for ultimate indulgence.
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 100 g Vegan butter
- 50 g Sugar
- 0.25 tsp Salt
- 3 tbsp Cold water
- 300 g Silken tofu
- 3 tbsp Cornstarch
- 1 tsp Vanilla extract
- 1 tbsp Lemon juice
- 2 tbsp Nutritional yeast
- 300 g Fresh seasonal fruits (e.g., strawberries, blueberries, kiwis)
- 3 tbsp Apricot jam
- 1 tbsp Water (for glaze)
Instructions
Preheat your oven to 180°C (350°F).
In a large bowl, combine the all-purpose flour, sugar, and salt for the crust. Add in the vegan butter and mix using your fingertips until it resembles breadcrumbs.
Add the cold water, one tablespoon at a time, and mix until the dough starts to come together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
Roll out the chilled dough on a floured surface to fit in a 9-inch tart pan. Press the dough into the bottom and up the sides of the pan. Prick the base with a fork to prevent bubbling.
Bake the crust in the preheated oven for 15-20 minutes until golden. Remove and allow it to cool completely on a wire rack.
For the custard filling, blend the silken tofu, cornstarch, vanilla extract, lemon juice, and nutritional yeast in a blender until smooth and creamy.
Pour the tofu mixture into a saucepan and heat over medium heat, stirring constantly, until it thickens, about 5-7 minutes. Allow to cool slightly before pouring the filling into the cooled tart shell.
Arrange the fresh fruits in a decorative pattern on top of the custard filling.
For the glaze, heat the apricot jam with the water in a small pan until liquefied. Strain if necessary.
Using a pastry brush, apply a thin layer of the glaze over the fruits to give a shiny finish.
Chill the fruit flan in the refrigerator for at least 1 hour before serving.
Nutrition Facts
Calories |
2274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1163 mg | 51% | |
| Total Carbohydrate | 315.3 g | 115% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 116.4 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1090 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
