Easy Vegan Vanilla Tarts
7:27 π.μ.
Who's ready to taste the most amazing vegan tarts ever?I know I am.Crunchy bottom and creamy, sweet vanilla filling topped off with strawberries and flaked almonds.The best combination ever!I was a huge fan of fruit tarts when I was a kid and I knew I had to recreate them.Let me tell you, these are really amazing.They are sweet enough to satisfy your sweet tooth cravings with just one little tart.I am the kind of person who loves their dessert to be really sweet.None of that semi-sweet cakes that after one slice you feel you need at least five more to get that "dessert in my tummy" feeling.Cause people let's be honest and acknowledge that there is such a feeling!
 |
| Shift the flour and icing sugar.Then add the cold margarine chunks. |
 |
| Mix the dough very lightly until it resembles breadcrumbs. |
 |
| Add the water and knead.Don't add too much though because you will ruin your dough.Just keep kneading until it comes together. |
 |
| Roll the cold dough out.Cut around the tart tins.Keep in mind to cut large circles so that the sides of the tin are covered. |
The ingredients are very simple (except for the agar agar powder) and can be found in every grocery store.Also, the process is way too easy, a beginner can absolutely make it through without a scratch (yes, I'm being over-dramatic)!Without any further rambling of mine, I am glad to hand you the recipe for the best vegan vanilla tarts.
 |
| Place baking paper inside the tart tins and cover with any kind of legumes or grains you have in hand. |
 |
| Let the crusts cool down. |
 |
| The cream should be pourable when it is still hot. |
I hope the pictures I have included help you.But the recipe is so easy I believe you won't even need to look at the pictures.If you make the please comment below and tag me on instagram.I am really looking forward to what you will be making.Thank you for reading!
Vegan Vanilla Tarts
Total Time: 1 hour and 50'
Ingredients:
For the crust:
- 1 cup cubed vegan margarine
- 2 cups all-purpose flour
- 1/2 cup icing sugar
- 1-2 tbs water
For the filling:
- 2 cups unsweetened soy milk (*see noted for sweetened one)
- 8 tbs agave syrup
- 4 tbs tapioca or corn starch
- 1 tsp agar agar powder
- 1 tsp vanilla extract
Method:
- Shift the flour and sugar into a bowl.Add the cubed cold margarine and mix lightly with your hands until the dough resembles breadcrumbs.Don't mix too much.Add 1 tbs water and mix with your hands until the dough comes together.It should take a while so don't be afraid and add more water.The dough shouldn't be sticky at all.If your dough doesn't seem to form a ball add 1 tbs more water.
- Cover the dough with plastic wrap and set it aside in the fridge to set for at least 1 hour.
- Place a baking paper on a working surface and dust it with flour.Use a rolling pin to roll it out until 5mm thickness is achieved.Cut the dough into circles and place into the tart tins.Cut the excess.Form the excess dough into a ball and roll it out again.Repeat the process until almost all of the dough is used up.I had some left over that I made cookies with.
- Cut baking paper into circles that are large enough to cover the interior of the tart tins (the sides too).
- Place the baking paper circles into the tart tins and cover with some kind of weight.I use split peas, but feel free to use any legume or grain you have in hand.
- Bake in a preheated oven at 180C for 9'.Take them out and remove the weights as well as the baking paper.Bake again for 11'.Let the tarts cool down and then deform.
- For the filling mix all of your ingredients into a pot.Place the pot on medium heat and whisk until the mixture thickens.Don't let it thicken too much because as it cools down, it will get even thicker.You want the cream to be pourable.
- Pour the cream into the crust and set aside to allow it to set.Decorate with whatever fruit or nuts you desire.I find that strawberries, kiwi and pineapple are ideal.Enjoy!
*Notes:
- If you have sweetened soy milk, start with using half the amount of agave syrup and use your taste to adjust it to your liking by adding more.
- I made a healthier alternative to these, using spelt flour and coconut sugar for the crust.It worked out really well, so don't be afraid to experiment
- Be very careful with the water in your dough.You don't want to add too much because the dough will end up soft.
0 σχόλια