Special Mini Tarts

1 comment

I’ve tried lots of vegan cakes, but this one beats them all … the pastry is too good, and I share it with you ­čÖé

Ingredients for the pastry:
100 gr of cake flour
50 gr of superfine corn flour
50 gr of almond flour
70 gr of corn oil
grated zest of 1 small lemon
1 tablespoon agave syrup
juice of1 small orange
rice milk as needed for kneading
1 pinch of cream of tartar
Ingredients for filling:
For the mini tart above, strawberries and strawberry jam, for the tart below, chestnut cream (I love it)


Method:

Mix all the ingredients with your hands and create a ball you’ll put in the fridge for half an hour. Meanwhile, I was already blending some carrots to prepare some very spongy and carrot-ty muffins… but let’s come back to this recipe! With a rolling pin, roll the dough out, about 2- mm thick, making the circles to create the base (depending on the size of the molds you have), press it into the molds and turn the edges up,┬á adding more pastry if necessary. Spread the jam over. Create the strips with the pastry cutter and place them as you prefer, then bake at 180┬░C for about 15 min (didn’t look at the time, as soon as I saw the biscuits get golden… ah, with the leftover pastry I made some cookies …) . Below, a photo of the other sweets I made yesterday:

Chef: VeggieKriss from VeganBlog

  1. monsoon 22 April 2012 at 07:09

    I like the idea of putting almond flour in hte pastry, I think it’s just perfect. I want to try it asap!



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