Rustic Vegan Field Berry Pecan Tart with Chocolate
Making your own vegan pastry dough is surprisingly easy. All you need is some flour, a little sugar, oil, and water. Knead it just enough, chill it for half an hour, and you're good to go! Keep the dough in a ball and you can freeze it and save it for later - just defrost in the fridge overnight or on the counter for an hour. Topped with sweet seasonal berries and crunchy nuts (we use pecans, but try it with chopped almonds or walnuts), it's equally delicious served on its own or warm with a scoop of ice cream or coconut whipped cream.
Vegan Pie Crust
- 1 cup flour
- 2 tbsp PRANA organic fair trade cane sugar
- ¼ tsp sea salt
- ⅓ cup vegetable oil (canola, sunflower or coconut)
- ⅓ cup water
- ½ cup raspberries
- ½ cup blueberries
- ½ cup PRANA organic raw pecans
- ⅓ cup PRANA organic fair trade cane sugar
- ¼ cup PRANA organic chocolate chunks, 70% cacao
Vegan Pie Crust
- In a small bowl, mix flour, sugar and salt. Add in oil and mix with a fork.
- Add a bit of water at a time, kneading the dough until it reaches the desired consistency.
- Make a ball of dough, wrap in a clean kitchen towel and refrigerate 30 minutes. Prepare and flour a work surface, also dusting your rolling pin, and roll out chilled dough.
- Preheat the oven to 350°F (180°C).
- In a bowl, mix berries, pecans, and sugar.
- Line a 9 in (23 cm) pie pan with rolled out dough and fill with berry-pecan mixture. Fold over the edges. Bake 25 to 30 minutes.
- Take pie out of the oven and sprinkle with chocolate chunks immediately so they can melt slightly.
- Let cool for several minutes and serve, alone or with a scoop of ice cream.