Monday, June 30, 2008


Last Sunday was bittersweet. My friends and I got together, which is always fun. It was a happy time because it was a birthday. It was a sad time because the birthday girl is moving home (Barbados) next week and will be missed.

For dinner, I brought the Fresh Mango Summer Rolls from Vegan With a Vengeance. For dessert, I brought a big fruit tart. She loves them, but they can make her sick because she's lactose intolerant, so she asked me to veganize them. I did:

First, I made Betty Crocker's Baked Pie Crust and sealed it with an apricot preserves glaze. I filled that with the pastry creme filling of the Brooklyn vs. Boston Cream Pie Cupcakes in Vegan Cupcakes Take Over the World (yes, the stuff with the amazing, non-dissolving agar flakes. This time, I doubled the recipe and got the flakes dissolved in about an hour. That's comparatively no time) and topped that with kiwi, raspberries, blackberries, blueberries, strawberries and more glaze. Viola!

I was lazy about skinning the kiwi, so I just cut the sides off, not realizing it would leave me with rectangular kiwi slices. I felt really stupid, but put them on the tart anyway. My brother thought it was an intentional design and he liked it, so I played along.

No one brought candles, so here's everyone getting ready for the birthday girl to blow out the matches on her cake (store bought, non-vegan, red velvet) and tart:

The Fresh Mango Summer Rolls are very nice, but the Thai Peanut Sauce is really what makes them pop. I had to omit the cilantro, which undoubtedly left them a little less flavorful (and colorful) than they should have been, but they were still very nice. And I want to put the accompanying sauce (which is incredibly fast and easy to make) on everything.


Paula Dines said...

That tart looks incredibly beautiful! Want!

Erin said...

Very nice job on the tart! It's beautiful, even with the square kiwis :) I'm sure your friend loved it.