Rasp- And Blueberry-Unicorn-Cheesecake-Tarte For Eve's Birthday-Tea-Party.

This was a really rich and yummy cheesecake with lots of raspberries and blueberry syrup. As lovely Eve adores unicorns a plastic unicorn and some pretty accesories had to be on top. Crust was an easy-peasy short crust with ground almonds and lots of vanilla, filled with a creme of vegan cream cheese and some raspberries and blueberry syrup. Simple whipped cream on top. Rich, luscious, fruity, creamy, crispy, refreshing - all at once. Perfect.

The recipe for it goes something like this:

Short crust
200g flour
100g finely ground almonds
200g margarine
200g sugar
vanilla
ice cold water
Mix dry ingredients as quick as possible until you have a very crumbly dough. Add 2 table spoons very cold water and knead until it's a nicely short crust dough. If more water is required, add more, but spoon by spoon. Otherwise you will have a squishy thingy and no short crust. Put in the fridge for at least one hour. I mean it.
Then bake for about 30 minutes, gas mark 4.


Cream cheese cream
300g cream cheese (I used Heirler , Tofutti works as well)
100g margarine
powered sugar (I didn't weigh it, I think it was also about 100g)
frozen raspberries (a handful, I guess)
blueberry syrup
blue food colour (optional)
Mix very well with a hendheld mixer. As I wanted a deep purple I used a bit of blue food colour. When the crust is cold enough, fill with cream and decorate with whipped cream and anything else you can think of.

In a better world unicorns were real.

Tarte Tatin.

Last week I made a real good tarte tatin with apples and pears, I used the recipe from "A Vegan Taste Of France" cookbook (Lisa Maijzlik).

It's really important that you let cool the short crust at least for 30 minutes in the fridge, before you continue processing.

First, put the filling into the cake pan, then  cover with the coasted short crust.

 I sprinkled the cake with cocoa. Quite good together with ice cream or whipped cream or vanilla custard or just with coffee.