COZY VEGAN PIES AND TARTS HELEN AU, Creator of With Helen 60 Plant-Based Recipes That Taste Like Home Going vegan doesn’t mean giving up flaky pie crusts and delicious tarts! With this outstanding collection of comforting recipes, it’s easy as can be to make delectable plant-based pastries that your family and friends will rave about. Whether you’re looking for a classic childhood favorite, a no- bake tart for a hot summer day or a savory galette for a quick yet elegant dinner, Helen Au of With Helen has the perfect recipe for you. Traditional favorites such as Blueberry Crumble Pie, Vegan German Chocolate Tart and Pumpkin Caramel Pie are the perfect desserts for any gathering or special occasion. Approachable recipes like Strawberry Matcha Tart, Chinese White Pear and Ginger Pie, Chamomile Grapefruit Tart and Lemony Ricotta Summer Squash Galette feature unique, exciting flavor combinations to please every palate. Packed with beginner-friendly treats and featuring a variety of tested-and-true crust recipes—including gluten-free and refined sugar-free options—this is the only guide you’ll ever need to make the perfect vegan pie every time. MASTER THE ART OF THE PERFECT VEGAN PIE COOKING / Vegan US $22.99/CAN $29.99 “ Helen has curated a gorgeous recipe collection of plant-based pies and tarts that will absolutely delight all who peruse its pages, vegans and non-vegans alike.” —Bella Karragiannidis, food photographer and creator of Ful-Filled “ This is full of delicious sweet and savory vegan recipes rooted in a love of baking. It makes a wonderful addition to any baker’s collection.” —Megan Neveu, food photographer and creator of Olives + Thyme “Helen is a master at making you feel at home with her comforting and wholesome desserts.” —Rosana Machiela, food photographer and creator of Yoga of Cooking Helen Au is the creator of the popular vegan blog With Helen, formerly A StepFull of You. She has been featured in Thrive magazine, Origin magazine and feedfeed. She is originally from Boston, Massachusetts. CO ZY V EGA N P IE S A N D T A R TS H elen A u40 Cozy Vegan Pies and Tarts Yield: 1 (9 " [23-cm]) tart For the Chocolate Pastry Crust 156 g (1¼ cups) all-purpose flour 25 g (¼ cup) cacao powder 50 g (½ cup) powdered sugar ⅛ tsp fine sea salt 145 g (½ cup + 2 tbsp) unsalted vegan butter, cut into 1" (2.5-cm) cubes, cold For the Cherry Layer 75 g (½ cup) sliced fresh cherries For the Filling 313 ml (1¼ cups) full-fat coconut milk 150 g (1 cup) mashed fresh cherries 1 tsp pure vanilla extract ¼ tsp fine sea salt ¼ tsp agar-agar powder + 1 tsp cold water, combined 170 g (6 oz) chopped vegan dark chocolate (or chocolate chips) For the Topping (optional) Vegan whipped cream Fresh cherries INDULGENT BLACK FOREST TART I first learned about Black Forest cake while watching a Chinese baking show. I remember being completely mesmerized by the chocolate and cherry layers and wanting nothing more than a slice to magically appear on my table. Whenever I am eating out and there is a Black Forest dessert, I almost always get it. This tart is not only indulgent, but it also combines a rich and decadent chocolate layer with fresh cherries. Preheat the oven to 350°F (180°C). To make the crust, add the flour, cacao powder, powdered sugar and salt to a bowl, and mix with a spatula until well combined. Pour the mixture into a food processor and add the vegan butter. Pulse until a dough forms. Transfer the dough to a 9-inch (23-cm) tart pan, pressing on all the sides until the pan is covered with the crust. Bake for 15 minutes, or until lightly golden. Remove the crust from the oven and let it cool completely before adding the filling. To make the cherry layer, add the sliced cherries to the bottom of the tart pan and set aside. To make the filling, add the coconut milk, mashed cherries, vanilla extract and salt to a saucepan over medium heat, and simmer for 5 minutes. Pour the mixture through a strainer, and then bring the strained mixture back to a simmer. Add the agar-agar mixture and stir quickly. Place the chocolate in a heat-safe bowl, pour the coconut milk mixture over the chocolate and let it sit for 1 minute. Stir the ingredients together until smooth and creamy, scraping down the sides as needed. Pour the filling into the crust. Let it cool for 15 minutes before transferring it to the refrigerator to set for 2 to 3 hours or overnight. Top the tart with some vegan whipped cream and fresh cherries, if using, before serving!40 Cozy Vegan Pies and Tarts Yield: 1 (9 " [23-cm]) tart For the Chocolate Pastry Crust 156 g (1¼ cups) all-purpose flour 25 g (¼ cup) cacao powder 50 g (½ cup) powdered sugar ⅛ tsp fine sea salt 145 g (½ cup + 2 tbsp) unsalted vegan butter, cut into 1" (2.5-cm) cubes, cold For the Cherry Layer 75 g (½ cup) sliced fresh cherries For the Filling 313 ml (1¼ cups) full-fat coconut milk 150 g (1 cup) mashed fresh cherries 1 tsp pure vanilla extract ¼ tsp fine sea salt ¼ tsp agar-agar powder + 1 tsp cold water, combined 170 g (6 oz) chopped vegan dark chocolate (or chocolate chips) For the Topping (optional) Vegan whipped cream Fresh cherries INDULGENT BLACK FOREST TART I first learned about Black Forest cake while watching a Chinese baking show. I remember being completely mesmerized by the chocolate and cherry layers and wanting nothing more than a slice to magically appear on my table. Whenever I am eating out and there is a Black Forest dessert, I almost always get it. This tart is not only indulgent, but it also combines a rich and decadent chocolate layer with fresh cherries. Preheat the oven to 350°F (180°C). To make the crust, add the flour, cacao powder, powdered sugar and salt to a bowl, and mix with a spatula until well combined. Pour the mixture into a food processor and add the vegan butter. Pulse until a dough forms. Transfer the dough to a 9-inch (23-cm) tart pan, pressing on all the sides until the pan is covered with the crust. Bake for 15 minutes, or until lightly golden. Remove the crust from the oven and let it cool completely before adding the filling. To make the cherry layer, add the sliced cherries to the bottom of the tart pan and set aside. To make the filling, add the coconut milk, mashed cherries, vanilla extract and salt to a saucepan over medium heat, and simmer for 5 minutes. Pour the mixture through a strainer, and then bring the strained mixture back to a simmer. Add the agar-agar mixture and stir quickly. Place the chocolate in a heat-safe bowl, pour the coconut milk mixture over the chocolate and let it sit for 1 minute. Stir the ingredients together until smooth and creamy, scraping down the sides as needed. Pour the filling into the crust. Let it cool for 15 minutes before transferring it to the refrigerator to set for 2 to 3 hours or overnight. Top the tart with some vegan whipped cream and fresh cherries, if using, before serving!Asian-Inspired Pies and Tarts 69 Yield: 12 (2 ½" [6-cm]) tartlets For the Crust Vegan butter, for greasing pans All-purpose flour, for dusting 1 Classic Vegan Pie Crust, unbaked (page 10) For the Glaze 10 ml (½ tbsp) maple syrup 28 g (2 tbsp) unsalted vegan butter, melted For the Filling 500 ml (2 cups) unsweetened oat milk (or soy milk) 250 ml (1 cup) vegan evaporated milk 40 g (3 tbsp) vegan coconut custard powder 150 g (¾ cup) cane sugar 8 g (1½ tsp) pandan extract ¾ tsp agar-agar powder + 8 ml (½ tbsp) cold water, combined For the Topping 80 g (1 cup) shredded coconut, lightly toasted Toasted coconut flakes (optional) PANDAN COCONUT TARTLETS Pandan is easily one of my favorite flavors. Growing up, my mom loved making pandan desserts. It has a sweet fragrance and a gorgeous, natural green color to it and is used in a lot of Asian recipes whether they be sweet or savory. These tartlets are made with a buttery, flaky crust, a silky, smooth pandan filling and toasted coconut flakes. Preheat the oven to 350°F (180°C). Grease twelve (2½-inch [6-cm]) tartlet pans with vegan butter or coconut oil. Lightly flour a sheet of parchment paper. Make the Classic Vegan Pie Crust but don’t bake it. Take the dough out of the refrigerator and divide it into twelve pieces. Place one of the pieces of dough on the center of the parchment paper. Lightly flour it and cover it with a second sheet of parchment paper. Roll the dough into a round shape that’s 4 inches (10 cm) in diameter. Carefully transfer the dough into one of the buttered pans. There should be some dough hanging over. Trim off the excess dough to a ¼-inch (6-mm) overhang. Fold the overhang dough under itself and pinch the crust to make a decorative edge crust. Repeat this step with the remaining dough. Transfer the pans to the freezer for 5 minutes. To make the glaze, add the maple syrup and vegan butter to a small bowl, and mix well. Brush the crusts with the glaze. Add a sheet of parchment paper to the middle of the pie crusts and add pie weights or dried beans. Bake for 13 to 15 minutes, or until lightly golden. Remove the crusts from the oven and let them cool completely before adding the filling. To make the filling, add the oat milk, vegan evaporated milk, custard pow- der, cane sugar and pandan extract to a saucepan, and bring to a boil over medium heat, whisking until well combined with no visible lumps. Turn off the heat, and add the agar-agar slurry. Stir for 1 minute. Pour the filling into the crusts. Let them cool for 10 minutes before transferring to the refrigerator to set for 2 hours or overnight. Top the tarts with the shredded coconut and coconut flakes, if using, before serving.Asian-Inspired Pies and Tarts 69 Yield: 12 (2 ½" [6-cm]) tartlets For the Crust Vegan butter, for greasing pans All-purpose flour, for dusting 1 Classic Vegan Pie Crust, unbaked (page 10) For the Glaze 10 ml (½ tbsp) maple syrup 28 g (2 tbsp) unsalted vegan butter, melted For the Filling 500 ml (2 cups) unsweetened oat milk (or soy milk) 250 ml (1 cup) vegan evaporated milk 40 g (3 tbsp) vegan coconut custard powder 150 g (¾ cup) cane sugar 8 g (1½ tsp) pandan extract ¾ tsp agar-agar powder + 8 ml (½ tbsp) cold water, combined For the Topping 80 g (1 cup) shredded coconut, lightly toasted Toasted coconut flakes (optional) PANDAN COCONUT TARTLETS Pandan is easily one of my favorite flavors. Growing up, my mom loved making pandan desserts. It has a sweet fragrance and a gorgeous, natural green color to it and is used in a lot of Asian recipes whether they be sweet or savory. These tartlets are made with a buttery, flaky crust, a silky, smooth pandan filling and toasted coconut flakes. Preheat the oven to 350°F (180°C). Grease twelve (2½-inch [6-cm]) tartlet pans with vegan butter or coconut oil. Lightly flour a sheet of parchment paper. Make the Classic Vegan Pie Crust but don’t bake it. Take the dough out of the refrigerator and divide it into twelve pieces. Place one of the pieces of dough on the center of the parchment paper. Lightly flour it and cover it with a second sheet of parchment paper. Roll the dough into a round shape that’s 4 inches (10 cm) in diameter. Carefully transfer the dough into one of the buttered pans. There should be some dough hanging over. Trim off the excess dough to a ¼-inch (6-mm) overhang. Fold the overhang dough under itself and pinch the crust to make a decorative edge crust. Repeat this step with the remaining dough. Transfer the pans to the freezer for 5 minutes. To make the glaze, add the maple syrup and vegan butter to a small bowl, and mix well. Brush the crusts with the glaze. Add a sheet of parchment paper to the middle of the pie crusts and add pie weights or dried beans. Bake for 13 to 15 minutes, or until lightly golden. Remove the crusts from the oven and let them cool completely before adding the filling. To make the filling, add the oat milk, vegan evaporated milk, custard pow- der, cane sugar and pandan extract to a saucepan, and bring to a boil over medium heat, whisking until well combined with no visible lumps. Turn off the heat, and add the agar-agar slurry. Stir for 1 minute. Pour the filling into the crusts. Let them cool for 10 minutes before transferring to the refrigerator to set for 2 hours or overnight. Top the tarts with the shredded coconut and coconut flakes, if using, before serving.Sweet and Savory Galettes 139 Yield: 1 galette For the Crust 1 Buttery Vegan Galette Crust (page 14) 30 ml (2 tbsp) unsweetened plant-based milk of choice For the Filling 250 g (1 cup) vegan ricotta 20 g (¼ cup) vegan Parmesan cheese, grated 420 g (3 cups) summer squash, sliced thinly 15 ml (1 tbsp) extra virgin olive oil 15 ml (1 tbsp) fresh lemon juice Zest of 1 lemon 4 g (1 small) garlic clove, minced ¼ tsp fine sea salt ¼ tsp black pepper For the Topping 1 tsp chopped fresh thyme LEMONY RICOTTA SUMMER SQUASH GALETTE Cheesy and creamy vegan lemon ricotta meets sweet summer squash wrapped in a delicious, buttery crust. This rustic tart is easy to make and tastes fabulous whether it is hot, cold or warm. It is perfect for busy weeknights and as a light meal or appetizer! Preheat the oven to 400°F (205°C). Make the Buttery Vegan Galette Crust and let it chill in the refrigerator while you prepare the filling. To make the filling, add the vegan ricotta and vegan Parmesan cheeses to a bowl, and combine well. Set aside. In a separate bowl, add the summer squash, olive oil, lemon juice, lemon zest, garlic, salt and pepper, and toss to combine. Take the prepared dough out of the refrigerator. Place the dough between two pieces of parchment paper. Roll the dough into a circle that’s 12 inches (30 cm) in diameter. Slide the rolled dough onto a baking sheet. Spread the vegan ricotta cheese mixture on the dough, leaving 2 inches (5 cm) around the edge bare. Top with the summer squash filling. Fold the edges of the dough up over the filling to form the crust. Place the galette in the freezer for 5 minutes. Remove the galette from the freezer, brush the crust with the plant-based milk and bake for 35 to 40 minutes, or until the squash is tender and the crust turns lightly golden brown. Top with the chopped thyme when ready to serve. Sweet and Savory Galettes 139 Yield: 1 galette For the Crust 1 Buttery Vegan Galette Crust (page 14) 30 ml (2 tbsp) unsweetened plant-based milk of choice For the Filling 250 g (1 cup) vegan ricotta 20 g (¼ cup) vegan Parmesan cheese, grated 420 g (3 cups) summer squash, sliced thinly 15 ml (1 tbsp) extra virgin olive oil 15 ml (1 tbsp) fresh lemon juice Zest of 1 lemon 4 g (1 small) garlic clove, minced ¼ tsp fine sea salt ¼ tsp black pepper For the Topping 1 tsp chopped fresh thyme LEMONY RICOTTA SUMMER SQUASH GALETTE Cheesy and creamy vegan lemon ricotta meets sweet summer squash wrapped in a delicious, buttery crust. This rustic tart is easy to make and tastes fabulous whether it is hot, cold or warm. It is perfect for busy weeknights and as a light meal or appetizer! Preheat the oven to 400°F (205°C). Make the Buttery Vegan Galette Crust and let it chill in the refrigerator while you prepare the filling. To make the filling, add the vegan ricotta and vegan Parmesan cheeses to a bowl, and combine well. Set aside. In a separate bowl, add the summer squash, olive oil, lemon juice, lemon zest, garlic, salt and pepper, and toss to combine. Take the prepared dough out of the refrigerator. Place the dough between two pieces of parchment paper. Roll the dough into a circle that’s 12 inches (30 cm) in diameter. Slide the rolled dough onto a baking sheet. Spread the vegan ricotta cheese mixture on the dough, leaving 2 inches (5 cm) around the edge bare. Top with the summer squash filling. Fold the edges of the dough up over the filling to form the crust. Place the galette in the freezer for 5 minutes. Remove the galette from the freezer, brush the crust with the plant-based milk and bake for 35 to 40 minutes, or until the squash is tender and the crust turns lightly golden brown. Top with the chopped thyme when ready to serve. Next >