For the Simple Syrup
INGREDIENTS:
1 tsp dried rose petals
1 1/2 cups sugar
1 1/2 cups water
Plus 1 large Pomelo to soak in it!
DIRECTIONS:
Combine all ingredients in a small sauce pan, bring to boil and stir until all the sugar dissolves. set aside to cool to room temp.
Peel and segment the Pomelo making sure to remove all pith and membrane. Do your best to keep the shape of each section whole. Place segments into cooled simple syrup and let soak for 4 hours or over night (can soak for up to 1 week). Store this in the fridge if keeping for longer than 4 hours.
For the Crust
INGREDIENTS:
25 Vegan vanilla sandwich cookies
5 Tbsp vegan butter, melted
Salt
DIRECTIONS:
Finely crush sandwich cookies (filling and all) by pulsing in a food processor, or crush in a zipbag with rolling pin until small sandy pieces form.
Add Butter and a pinch of salt. Combine with hands until you can make a clump and it hold its shape. Add mixture to a 9 inch pie pan and press in an even layer covering bottom and sides of the pan to form shell. Set in fridge or freezer until ready to use.
For the Pastry Cream
INGREDIENTS
1⁄2 cup flour
2 cups coconut milk (or other non-dairy milk of choice)
1⁄3 cup sugar
1 pinch salt
1⁄4 cup lemon juice
2 teaspoons lemon zest, grated
1⁄2 teaspoon vanilla
DIRECTIONS
Measure flour into a small bowl and whisk in 1/2 cup coconut milk, and set aside.
In a small saucepan, place the remaining 1 1/2 cups coconut milk, sugar, and salt, and whisk to combine
Add the flour mixture to the liquid ingredients and whisk well to combine.
Cook the mixture over medium heat, while whisking constantly, for 5-6 minutes or until thickened.
Add the remaining ingredients, whisk well to combine, and cook the mixture an additional 1 minute.
Remove the saucepan from the heat and transfer the mixture directly into chilled crust and spread evenly.
Alternately:
If you want to make this ahead, pour mixture into glass bowl and place a piece of plastic wrap directly on top of the pastry cream to prevent a skin from forming on the top.
Place the pastry cream in the refrigerator for several hours to cool completely. Plastic should peel away clean once set.
Assembly!
Once pastry cream has been added to the shell and is fully set we will begin to add the segmented Pomelo.
Set out a very clean kitchen towel or heavy duty paper towels. Remove segments from syrup and gently place on towel and blot dry. A little moisture is okay but the liquid will make the tart “weep” or get gooey and the segments will slide off of the top. if you can easily hold the segment in your hand and it doesn’t slip around like a fish in your hands it should be good.
Place segments in pattern of your choice. I place them, slightly overlapping, starting from the outside edge and working my way in, this will generally lead to an almost rosette shape in the center in the end. The center is also a good place to place pieces of the segments that might have broken or been smaller.
I sprinkled mine with a very light dusting of lavender buds, crushed dried rose petals, and a little bit of leftover lemon zest to add a little extra color to the look. This is for aesthetic and is not necessary.
You can also forego the rose in the simple syrup and just do a plain simple for an equally delicious tart.
Store the tart covered in the fridge for up to 1 week.
Butter Witch 