When I was 11, I sat down with my mum and asked her about all our family recipes, how they came about and who passed on which recipe. I sat down and wrote up every single recipe in my special leather clad book with my cute pink fluffy pen. It took weeks to write down each recipe and it was somehow frustrating since most family recipe don’t have exact measurements- me being a baker suffered greatly from that since I measure just about everything.
“I can’t give you measurements to the dot- you might need more of this, you might need less of that” mum said.
But I’m glad- this has helped me strengthen my cooking skills, allow me to freely create recipes with confidence.
Often throughout the year, I often find myself flipping through our family cookbook, cooking my way through it and admiring the spills of saffron cake batter on the damaged pages.
Of course, I would of loved to share each and every recipe from this book, but I think that family recipes should be kept sacred to each family… passed down along the multiple generations.
So instead, I’ve decided to share with you a twist on a family “pistachio and rosewater trifle” which is laden with eggs, butter and sugar. I’ve adapted this recipe and replaced many ingredients to make it vegan friendly, so I could enjoy it too…
This recipe is made with a base of coconut whipped cream and avocado- just the basic vegan ingredients.
I’ve also accompanied the mousse with a crumbly shortbread pastry using coconut oil.
Super simple stuff.
When making the pastry, try your very best to work it the smallest amount possible. It’s not a yeast dough, it doesn’t need to be kneaded until the gluten activates and strengthens- in fact you will want to decrease the amount of gluten to a minimum to ensure a crumbly and short pastry.
So just blitz the pastry until it comes together.
- 1 1/2 cup plain flour (I used spelt flour)
- 4 tbsp raw sugar
- 1/2 tsp salt
- 1/2 cup (125g) coconut oil, chilled
- 2-3 tbsp ice cold water
- 1 cup coconut whipped cream (how-to here)
- 1 avocado, de-seeded and peeled
- 2 tbsp agave nectar (or any other sweetener)
- 3 tbsp raw sugar
- 2 tsp vanilla extract
- 1/4 cup finely ground pistachios
- Pulse together all the dry ingredients in a food processor to combine.
- Add in the cold coconut oil and pulse for a few seconds until the mixture resembles fine breadcrumbs.
- Add the water and process for a few more seconds until the dough comes together.
- Wrap in clingfilm and refrigerate for at least 1 hour.
- Roll out the chilled dough on a lightly floured surface into a circle about 3mm in thickness.
- Gently lift the pastry and press into a lightly greased 20cm tart tin. Pierce the pastry shell with a fork.
- Freeze for 30 minutes.
- Bake the tart shell in a pre-heated oven at 180C for 20-25 minutes or until lightly golden. Cool completely before filling.
- Blitz all the mousse ingredients in food processor until smooth. Refrigerate for at least 1 hour before piping into the tart shell.