Go Back
+ servings
Drucken

Easter Mini Tarts

Gericht Dessert
Küche Swiss
Keyword Easter, tarts, vegan
Vorbereitungszeit 1 Stunde
Zubereitungszeit 30 Minuten
Gesamtzeit 1 Stunde 30 Minuten
Portionen 6 tarts
Autor Velvet & Vinegar

Zutaten

crust

  • 125 g whole wheat flour organic
  • 40 g brown sugar organic
  • 75 g vegan butter cold, organic
  • 3-4 tbsp vegetable milk organic
  • 6 aluminium moulds
  • Coconut oil melted, organic
  • quince jam organic

filling

  • 250 ml almond milk sweetened, organic
  • 1 tsp vanilla extract
  • 50 g rice pudding organic
  • 1 pinch salt organic
  • 25 g semolina organic
  • 20 g ground almonds organic
  • 15 g brown sugar organic
  • 1 packet of ground orange peel approx. 6g
  • 75 g silken tofu organic
  • 1 pinch of kala namak salt optional, for the egg flavour

decoration

  • icing sugar organic
  • edible flowers organic

Anleitungen

  • Place whole wheat flour, butter and brown sugar in a bowl and stir with a food processor until a dough is formed. If the dough is too dry, add 3 to 4 tablespoons of vegetable milk.
  • Wrap the dough in cling film and refrigerate for 30 minutes.
  • Grease the aluminium moulds with a little melted coconut oil. Divide the dough into 6 equal parts, place in the aluminium moulds and form the crust by hand. Spread the quince jam on the base and prick with a fork. Refrigerate again.
  • Preheat oven to 180° Celsius.
  • Bake the tarts bases in the oven for 10 minutes and remove.
  • Bring the vanilla extract and milk to the boil. Add rice pudding and cook for about 15-20 minutes stirring regularly.
  • Add the remaining ingredients up to and including Kala Namak and simmer again at low heat for about 10 minutes.
  • Allow the filling to cool, fill into the prepared cake bases and smooth down.
  • Bake the tarts in the oven for another 15 minutes.
  • Sprinkle the cooled tarts with icing sugar and decorate with edible flowers.