Vegan Tartlets 3 Ways!
These vegan tarts are a combination of a crispy tart shell, and a melt-in-your-mouth creamy filling! They can be made into our 3 most loved flavours – Vanilla Custard, Earl Grey, and Chocolate! The crispy tart shells are made healthier with whole wheat flour, and can easily be made gluten free for anyone with dietary needs! These little tartlets are a two-bite guilt-free heaven, making them the perfect little party treats!
This is one of the simplest yet delicious vegan recipe that I absolutely love making! Whenever I walk into a tart shop, I’ve always wanted to try all their most popular flavours, unfortunately they’re not necessarily the most vegan friendly type of dessert, with all the butter in the crust and the egg and dairy in regular custard.
Therefore we’re came up with our own version that is:
♥ egg free,
♥ dairy free
♥ can be easily made gluten free
And to make it even better, we found a way to make 3 of our favourite flavours, instead of having to eat a batch of the same tarts!
The light creamy texture of these tarts make them the perfect summer party treat!
These delicious tarts are made in two separate steps:
Tart Shells
The Tart shell is made healthier with whole wheat flour, and we’ve replaced butter with cold coconut oil, and regular sugar with coconut sugar. This makes the tart shell healthier and lower in Glycemic Index (GI). We’ve made our own egg replacer to help keep them from being too crumbly. It is important to work quickly with this dough to prevent the coconut oil from melting too quickly.
Custard Cream Filling
The cream is made with a combination of soy milk and coconut cream. By doing so, we get the smooth and creamy texture from the full fat coconut cream, while the soy milk prevents the taste from being too overwhelmed by coconuts. Maple syrup is our choice of sweetener for the filling, but any liquid sweetener will also do the trick, and we thicken this with cornstarch to help the filling set. Again we have to work relatively quickly when this mixture is on the boil and getting ready as they set and thicken quite quickly.
Our Filling Flavours
Our 3 choice of flavours are original custard, earl grey, and chocolate! For the Earl grey flavoured filling, we take a portion of the original pastry cream and add earl grey tea powder to it. For the chocolate flavoured filling, we will keep a portion of the original pastry cream in the pot, and while it is still warm, add in our chopped 70% dark chocolate, and mix until it is a creamy and thick chocolate filling.
Tart Assembly and Decoration
To assemble everything, we pour the filling into the cooled down tart shells immediately after they are ready, and let them cool slightly until they’re a little more set.
For a little more texture and flavour, you may add a little jam into the tart shells before pouring in the custard creams, like we’ve done for our raspberry jam chocolate tart below. Fig jam will pair beautifully with our Earl Grey Custard Cream, and Strawberry jam will give a sweet and tangy kick along with our original vanilla custard.
We then decorate the tops with any fruits, nuts, or even chocolate chips. Feel free to be as creative as you’d like! For our chocolate tart, we’ve used raspberries to pair with the raspberry jam, and crushed pistachios for a little crunch. And a mixture of sliced fruits and berries are used to decorate our original vanilla custard tarts, and earl grey tarts!
Can I make these tarts in advance?
Both the tart shell and custard cream can be made a couple of days before serving. Store them separately in the fridge – the tart shell in an airtight container, and the pastry cream in a container and covered with cling wrap (touching the surface of the cream).
When assembling, whip up the custard cream with a hand blender/beater slightly to loosen it up and make it creamy again before filling the tart shells. The tarts are best eaten on the same day, and any leftover can be kept in the fridge for another day.
Vegan Tartlet 3 Flavors
Course: DessertDifficulty: Easy24
servings1
hourIngredients
- Egg Replacer Ingredients
5 Tbsp Potato Starch
1 Tbsp Arrowroot Starch
2 Tbsp Tapioca Starch
4 tsp Baking Powder
2 tsp Baking Soda
1/4 cup water
- Tart Base Ingredients
240g All Purpose Flour
50g Coconut Sugar
120g Coconut Oil
20g Egg Replacer
12ml Coconut Cream
1/2 tsp Vanilla Extract
- Tart Filling Ingredients
480ml Soy Milk
68g Cornstarch
480ml Coconut Cream
240ml Maple Syrup
20g Vanilla Extract
12g Earl Grey Tea Powder
45g 70% Dark Chocolate (block or chips)
Directions
- Egg Replacer
- Sieve and combine all the dry ingredients and mix well
- Add the water, mix until there are no lumps, let it sit for a few minutes
- Tart Base
- Mix the All Purpose Flour and Coconut Sugar in a bowl and mix well
- Add in the coconut oil, use a spatula and mix until it resembles coarse meal
- Add in the starch mixture, coconut cream, and vanilla
- Fold until it comes together as a dough
- Press the dough into the tart cases – approx 20g each for a nice thin crispy crust
- Tart Filling
- In a pot, combine the soy milk and corn flour, mix until there are no lumps
- Add in coconut cream, maple syrup, and vanilla, and place the pot on medium to high heat
- Stir regularly with a heat proof spatula to keep it smooth
- When the custard starts to thicken, turn the heat down to low, keep stirring for another 30-60s
- Separate approx 300g of custard and divide it into your tart cases – approx 25-30g each
- Separate another 300g into a separate bowl and set aside
- With the remaining (approximately 300g) custard in the pot, add in 45g of chopped dark chocolate, keep mixing until all the dark chocolate has melted
- Place a few pieces of chopped raspberry in the bottom of your tart cases, and divide the chocolate custard on top of the raspberry – approx 20-25g each
- Empty your remaining custard into the pot and add in 3g of earl grey tea powder. Mix until well combined and divide them into the tart cases – approx 25-30g each
- Decorate with fruits and desired garnish.
- Serve immediately, or store in a fridge for up to a day.
Notes
- Making ahead of time: they can be made a few days in advance and stored separately in the fridge - the tart shell in an airtight container, and the pastry cream in a container and covered with cling wrap (touching the surface of the cream).
When assembling, whip up the custard cream with a hand blender/beater slightly to loosen it up and make it creamy again before filling the tart shells. - Storage: They are best served fresh, on the same day, but any leftovers can be kept in the fridge for another day.
