Courtesy of Emily Mainquist's "Sweet Vegan" cookbook. Recipe credit: Copyright 2011 by Emily Mainquist from "Sweet Vegan." Used by permission of Kyle Books. Photo credit: Copyright 2011 by Penny de los Santos
- 1/3 cup non-hydrogenated shortening
- 1/4 cup plus 2 tbls unbleached flour
- 1/4 tsp salt
- 4 tbls cold water
Cream Cheese Filling
- 6 tbls butter substitute, at room temperature
- 8 oz tofu cream cheese
- 4 c organic powdered sugar
- 1 tsp vanilla extract
- 1 large peach
- 6 strawberries
- 1 kiwi, peeled
- 10 raspberries
- 10 blueberries
- 2 kumquats
- 2 tbls apricot preserves, melted
1. Preheat the oven to 375*F
2. MAKE THE CRUST: using a stand mixer, beat the shortening on medium speed until smooth, about 10 seconds. Stop and scrape down the sides of the bowl. Add the flour and salt, blending on medium speed until combined, about 30 seconds. Add the cold water 1 tablespoon at a time, mixing for 10 seconds after each addition. Blend the mixture once more until just combined, 30 seconds. (Blending too much will make the dough tough). Turn the dough out onto a lightly floured work surface and roll to 1/4" thick. Prick all over with a fork and place on a pizza stone or baking sheet. Bake until lightly golden, about 12-15 minutes. Cool on a wire rack.
3. MEANWHILE, MAKE THE FILLING: using a stand mixer, beat the butter substitute on medium-high speed until smooth, about 1 minute. Stop and scrape down the sides of bowl. Add the cream cheese and mix on medium speed until combined, about 1 minute. With the motor still running, slowly add the powdered sugar. Add the vanilla extract and whip for 1 minute on high speed. Spread evenly on the cooled crust.
4. To make the fruit topping, cut all of the fruit 1/4" thick. Arrange the fruit, overlapping, on top of the cream cheese filling. Brush the top of the fruit with the apricot preserves for a glossy finish. Store in the refrigerator for up to 2 days.