Mini Tarts

Because after days of soups and smoothies, I felt like something substantial… but not to overdo it (I know myself ;-)), I decided to prepare a “mignon” version.

Ingredients for 1 mini tart:
3 tablespoons of wholegrain spelt flour
1 pinch of baking soda
1/2 tablespoon of extra virgin olive oil
1 tablespoon of milk
1 teaspoon of millet malt
Ingredients for cream:
1 tablespoon of rice flour
10 tablespoons of soy milk
1 teaspoon of malt
bourbon vanilla
Ingredients for the filling and the topping:
100% hazelnut cream

Method:
Combine milk, oil and malt in a glass, and stir. In a cup, put the flour and a pinch of baking soda; pour in the liquid ingredients. Knead the little ball of pastry, roll it with your fingers in a small oven container and bake at 180°C for about 15-18 minutes. Meanwhile, prepare the cream: in a saucepan put flour and vanilla, over a low heat, and add malt and milk gradually, stirring energetically, as it soon gets thick. Remove the base of the tart from the oven and fill it with a generous teaspoon of hazelnut cream; then add the rice cream, and finally more hazelnut cream to decorate. Let it cool for 10 minutes and enjoy :-P.

Chef: Romina from VeganBlog

1. melissa 12 April 2012 at 05:07

   

   I love them – they must be so good!

   
   
2. sam 17 April 2012 at 04:57

   

   thry look so delicious – never tried spelt flour