Vegan Berry Tartlets

Vegan tartlets are a simple and quick summer dessert. With a crispy shortcrust pastry, filled with vegan cream and white chocolate and berries.

📝 Ingredients

• Dough
• 200 g (7 oz) all-purpose wheat
• 100 g (3.5 oz) vegan butter
• 50 g (0.4 cups) sugar
• a pinch of salt
• 3 tbsp ice water
• Creme
• 300 ml (1.2 cups) vegan whipped cream
• 8 g (0.28 oz) cream stiffener
• 50 g (1.7 oz) vegan white chocolate
• 1 vanilla pot
• optional: agave syrup
• Toppings
• 400 g (14.1 oz) fruits & berries of your choice
• 15 g (0.5 oz) chopped pistachios

👨‍🍳 Instructions

1. 1dough
2. 2Mix wheat flour, sugar, and salt in a large bowl for the dough.
3. 3Add the cold vegan butter in flakes and knead in with cold hands.
4. 4Knead in 3 tbsp of very cold water, so your dough gets all soft. If it's still too tight, you can add more water carefully. The dough should not be sticky.
5. 5Let the dough rest in the refrigerator for at least 30 minutes.
6. 6cream
7. 7Whip the vegan cream with the cream stiffener in a bowl or a high container.
8. 8Melt the vegan white chocolate in a bain-marie, then stir in the whipped cream.
9. 9Scrape vanilla pod and add the seeds to the whipped cream. Add agave syrup to taste and chill in the fridge.
10. 10serving
11. 11Preheat the oven to 175 ° C, circulating air.
12. 12Lightly flour a surface and roll out the dough. It should be about 5 mm thick.
13. 13Cut out circles, but notice that its calibers should be about 1 cm more than your actual tartlet forms.
14. 14Grease the tartlet molds with vegan butter and sprinkle with a little flour.
15. 15Transfer your dough circles into your forms and press them up the borders, so everything is covered with dough. To keep them flat, you should pierce the dough with a fork several times.
16. 16Bake at 175 ° C for 10-15 minutes on a medium rack. The dough should be golden brown, but not too crispy. Afterward, let it chill and remove the tartlets from the tins.
17. 17If they are cooled down, you can add the cream and fruits of your choice. Finish with chopped pistachios and keep them in the fridge before serving.