Cookie Dough Tart with Vegan Coconut Pastry Cream

Ingredients

• 1 package Cappello's Double Chocolate Cookie Dough, thawed
• For the Vegan Coconut Pastry Cream:
• 14-ounce can full-fat coconut milk
• 1/2 cup almond milk
• 1/2 cup granulated sugar
• 1/4 cup arrowroot starch
• 1 teaspoon vanilla bean paste (or seeds removed from 1 vanilla bean)
• 1/4 teaspoon sea salt
• 1/4 cup vegan butter, cubed
• For Garnish:
• 2 cups mixed berries and fresh fruit

Instructions

• Preheat the oven to 350 F.
• Firmly press the Double Chocolate Chip Cookie Dough into an 8-inch tart pan. Place in the oven and bake 10-12 minutes, or until the edges are baked through. Remove from the oven and let cool completely before assembling the tart.
• While the tart shell is cooling, make the filling.
• In a medium saucepan, add the coconut milk, almond milk, sugar, arrowroot starch, vanilla and salt. Place on a stove set to medium heat. Cook, whisking constantly until the coconut pastry cream has thickened and is bubbling, 10-15 minutes.
• Remove pan from heat and add the cubed vegan butter. Whisk until butter has melted and pastry cream is smooth.
• Transfer cream to a bowl and cover with plastic wrap, making sure it touches the surface of the pastry cream so it doesn't form a skin.
• Refrigerate cream until completely chilled, about 1 hour.
• To assemble the tart, pour the chilled pastry cream into the baked tart shell. Top with fresh fruit and serve chilled.

Kids Can Do

• Help press the dough out into the tart container
• Help whisk the filling
• Add the fresh fruit