Directions
How many times have we given up a slice of tart or a delicious meringue because it is too greasy, caloric and made with proteins of animal origin? Why is it so difficult to find vegan sweets as good as conventional sweets? Yes, they are traumas that leave their mark. And that is why today we will make delicious vegan shortcrust tartlets with coconut cream and raspberries because we no longer want to give up a scary dessert just because no one around can make a simple vegan recipe.
Instead of the usual calorie bomb that is the custard, we will make a delicious coconut custard, much lighter and more nuanced, excellent if you do not want to clog your coronaries with liters of cholesterol.
If you are looking for sweets to serve your children as a healthy and light breakfast or as a delicious snack, now you know what to do. Say goodbye to baked sweets or terrible industrial snacks, chock full of preservatives, saturated fats and glucose syrup, not to mention palm oil, which has reduced entire forests to ashes.
For fruit, simple, fresh raspberries are perfect, but if you want, you can also quickly dip them in Marsala to make them even more titillating. Only if the tarts are for adults.
Ingredients and doses to make vegan shortcrust and raspberry tartlets with coconut cream
To make 12 tarts
- 220 grams of flour
- 65 grams of almonds
- 170 grams of cooled coconut oil
- 60 grams of sugar
- 4 drops of almond extract
- almond milk if needed
For the filling of the tarts
- 180 grams of coconut butter
- 330 grams of condensed coconut milk
- 400 ml of rice and almond milk
- 100 grams of corn starch
- 450 grams of raspberries, set aside 150 grams for the final decoration
How to make vegan shortcrust and raspberry tartlets with coconut cream
Let’s start with preparing the vegan shortcrust pastry with coconut and almonds: first of all, put the almonds in a blender, chopped until you get a fine flour. If you are lazy, you could also buy almond flour, but it costs a fortune compared to almonds and honestly, to save 45 seconds is not worth it.
As the only advice for making the perfect shortcrust pastry, make sure the coconut butter is very cold and in order not to overheat it, use a mixer to mix the dough, not your hands. In short, put everything in the mixer as before and give a few strokes of the blade until you get a compact pastry. If it is too dry and “crumbly,” add a drop of almond milk.
Wrap the pastry dough in biodegradable film and refrigerate for 30 minutes.
Flour a cutting board and roll out the vegan shortcrust pastry, then with a round mold, make circles of dough, which you will put inside the mold, pressing with your fingers to make the pastry adhere to the edge. They do not have to be flat, but in a canapé-boat shape, so calculate that you will have to make additional 1-2 cm strips to put inside the mold to make the edge. Or use two molds, a larger one to cut the pastry and a smaller one that will contain abundant pastry, which you will adhere well to the walls. The shape does not matter. Just remember to grease with oil before putting the pastry.
Bake the tarts in the oven at 180 degrees for 8-10 minutes at the most and then take them out of the oven and let the pastry cool.
Now let’s prepare the filling for the tarts. Put the raspberries in the blender and blend the raspberries to obtain a smooth and homogeneous puree. Now pour in the rice milk, give it a quick whisk again to mix them, then strain to remove any solid particles, especially the raspberry seeds, which is never nice when you bite them into the custard. Add the corn starch and mix well to dissolve it.
Take a thick-bottomed saucepan and put it on a low flame, throw in the condensed milk and coconut butter, bring to a light boil, cook for 5 minutes maximum, then turn off, pour in the raspberry mixture and stir for 5 minutes. To thicken the vegan coconut and raspberry custard.
Let the cream cool, then use it to fill the shortcrust tartlets, trimmed and decorated with raspberries. Put it in the fridge and let it rest for 4 hours.
When you take them out of the refrigerator, sprinkle with icing sugar, decorate with a sprig of mint and wait 10 minutes before serving.
If you want, you can also not put the icing sugar but brush with sugar syrup to make them shiny.
Which wine goes well with vegan shortcrust and raspberry tartlets with coconut cream?
The sweet is intense and has a complex and enveloping flavor, so pair it with a structured wine, like a Sagrantino Passito or a Vin Santo Toscano. If you want, you can also dare with an Asti Spumante; the bubbles will help cleanse the palate, adding splendid fruity aromas. If you’re going to combine more full-bodied and alcoholic wines and spirits such as sweet vermouth, port wine, Marsala, Madeira wine, Sherry, Brandy, Cognac, and Calvados, do it without fear, all this creaminess deserves a sumptuous treatment.
If you want to pair a cocktail, the French Connection is perfect.
