Ingredients
Vegetable-oil cooking spray
2 c. unsweetened shredded coconut
1/2 c. granulated sugar
2 large egg whites
1 tbsp. vanilla extract
1/4 tsp. salt
1/2 vanilla bean
1/2 c. vanilla soy milk
1/4 c. granulated sugar
2 large egg yolks
2 tsp. arrowroot or cornstarch
2 tbsp. almond paste
1 c. almond flour
1/2 c. soy cream cheese
5 tbsp. apricot jam
4 c. assorted berries
Preparation
Step 1Make the crust: Preheat oven to 350 degrees. Coat a 9-inch fluted tart pan with cooking spray. Combine remaining ingredients. Press into bottom and up sides of pan.Step 2Make the filling: Scrape vanilla seeds into a small saucepan, and add pod. Stir in soy milk and 2 tablespoons sugar, and bring to a boil. Whisk yolks, arrowroot or cornstarch, and remaining 2 tablespoons sugar in a bowl. Add hot soy milk in a slow, steady stream, whisking until combined. Return to pan, and whisk over medium heat until thickened, about 2 minutes. Discard vanilla pod.Step 3Beat milk mixture and almond paste with a mixer on medium speed for 5 minutes. Beat in almond flour and cream cheese. Spread into tart crust. Bake for 15 minutes. Cover edges with parchment, then foil. Bake until set, 15 to 25 minutes more. Let cool completely in pan on a rack. Unmold. Spread jam evenly over the tart. Arrange berries on top.
