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Easter Mini Tarts

Course Dessert
Cuisine Swiss
Keyword Easter, tarts, vegan
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6 tarts
Author Velvet & Vinegar



  • 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


  1. 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.

  2. Wrap the dough in cling film and refrigerate for 30 minutes.
  3. 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.

  4. Preheat oven to 180° Celsius.
  5. Bake the tarts bases in the oven for 10 minutes and remove.

  6. Bring the vanilla extract and milk to the boil. Add rice pudding and cook for about 15-20 minutes stirring regularly.
  7. Add the remaining ingredients up to and including Kala Namak and simmer again at low heat for about 10 minutes.
  8. Allow the filling to cool, fill into the prepared cake bases and smooth down.
  9. Bake the tarts in the oven for another 15 minutes.

  10. Sprinkle the cooled tarts with icing sugar and decorate with edible flowers.