This blog post also is available in German.
Are you still looking for a sweet treat this Easter? Then I have exactly the right thing for you… Namely these vegan Easter tarts! In the following lines you will find out how You`ll to succeed in veganizing them.
Easter tarts are a must in Switzerland during the Easter season. Only problem the classic recipe includes a lot of eggs, butter and cream. But that shouldn’t stop you from eating the same treats at Easter as your colleagues! And that’s why I’ve turned the traditional Easter cake recipe into a vegan-compatible version for you. And it tastes just as good as the original, by the way!
For all those who don’t know the Swiss pastry. Easter tarts consist of a short crust forming the base and a creamy compact filling of rice pudding, semolina and eggs.
The shortcrust is easy to veganize, just use vegan butter or margarine. The only problem in the recipe are the eggs. Something else is needed to bind the liquid. Silken tofu does the trick perfectly. The semolina, the rice pudding and the ground almonds already do their part to bind things and by adding a bit of silken tofu your Easter tarts will turn out perfect!
As you can see, there is no magic behind it! The veganizing is totally easy and will work for you too. The vegan version is a bit more compact and less fluffy than the original, but still totally delicious. It is guaranteed to be a great hit with your guests! Are you ready for the recipe? Then let’s get started!
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Easter Mini Tarts
- 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
- 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
- icing sugar organic
- edible flowers organic
- 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.