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Vegan delicious Hummingbird Tart
This Hummingbird Tart is a delicious vegan treat full of taste in a form of tart that kept the delightful aroma of well known original Hummingbird Cake.
The old fairytale says that the cake got the name Hummingbird Cake because if anybody who would taste it – he or she would sing as a hummingbird. That lovely story describes the powerful taste of a combination of fruit aromas mixed with nuts in one beautiful layered cake. In the original recipe for a Hummingbird Cake there are walnuts in the crust, but I decided to make this tart with pistachios instead because it sounded beyond delightfull having a combination of pistachios, bananas, pineapple, vanilla cream and aquafaba fluff.
Traditional Hummingbird Cake is a layered cake that requires the use of an oven for baking multiple layers, and it is filled with creamy buttercream filling. The cake is slightly moist as well, yet it is a bit dry compared to this tart that is very rich in vanilla and aquafaba cream. What I love about this tart is that it keeps all the beautiful aromas from the original Hummingbird Cake, it is so lovely creamy, and it takes a very short time to be made. I made the crust of wholemeal biscuits, pistachios, and some butter as main ingredients. I also decided to use a hand gas burner just to add a bit of golden brown colour to this tart and a slight taste of caramel to it by burning sugar in a aquafaba fluff, but that step is totally optional.
Hummingbird Tart
Delicious vegan Hummingbird Tart full of taste
Equipment
- Tart mold 35 x 11 cm
- Mixer
Ingredients
For the crust:
- 300 gr of crushed wholemeal biscuits;
- 100 gr of finely chopped pistachios;
- grated crust of half orange or lemon;
- 100 gr of melted vegan butter;
- 3 tbsp of pineapple or orange juice.
- Combine all ingredients and mix them, then press into a mold, and put in the refrigerator to stand for an hour.
For the filling:
- 1.5 dcl thick liquid cream;
- 3 dcl vegan milk;
- 2 tbsp. of sugar;
- 80 gr of vanilla pudding powder;
- 90 gr of softened vegan butter + 1 tbsp. of powdered sugar.
Other:
- 3/4 of a can of 567 gr of pineapple, cut into pieces;
- 2 large bananas cut into slices;
- 0.8 dcl of cold aquafaba +120 gr of sugar.
Instructions
- For the filling: mix all the liquid ingredients, separate 0.5 dcl of that liquid and mix it with the pudding, and put the rest on the stove and warm it up. Once it starts boiling remove it from the heat and stir in the dissolved pudding, stir with a wire, then bring it back to boil for 1 minute while stirring constantly. Remove from the heat and cover the surface of the pudding with naylon film and leave it to cool completely.
- Mix the softened vegan butter briefly with a stand mixer with powdered sugar, then put it in the pudding and mix it to get a nice thick cream.
- Mix the aquafaba with the sugar into a firm foam. Put chopped bananas and pineapple on the crust, add cream on top, and finally add the whipped aquafaba with sugar on top of cream layer.
- This last step is totally optional: run a hand gas burner over the surface of the tart to darken the tops, or place the tart in the oven on the grill briefly for 10 seconds or a bit more just until the top is slightly darker. Set in the fridge. Serve the hummingbird tart cold.
