Easter Mini Tarts
Ingredients
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
Instructions
- 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.
Nutrition
Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Tried this recipe?Mention @velvetandvinegar or tag #velvetandvinegar!