Cream and berry tartlets (vegan)

Although at first glance it may seem otherwise, these tartlets are very easy to make. I encourage you to try the recipe at home, as it is absolutely delicious. In a few minutes you will have prepared a dessert that will leave your guests with their mouths open. Even more so when they know that the dough and the pastry cream are vegan. They won’t believe it!

For the dough:
  • 100 gr. of margarine
  • 200 gr. of flour
  • 30-40 gr. of water
  • 20 gr. of sugar
  • 1 pinch of salt
For the cream:
  • 500 ml. of soy milk (or any other vegetable milk)
  • 120 gr. of sugar
  • 25 gr. cornstarch
  • Lemon peel (about 3 cm.)
  • 1 small cinnamon stick
For stuffing:
  • Blackberries
  • Raspberries
  • Blueberries
  • 6 mint leaves. < / li>
  1. We start by preparing the dough. In a bowl, mix the flour, the margarine cut into pieces, the sugar and a pinch of salt. The way to mix is as follows: we will take flour and pieces of margarine with both hands, just as if we were taking water to drink, and we will rub our palms gently, as if we wanted to clean our hands. We will repeat this process until a grit is formed. At this point, we will start adding water, very little by little. Water absorption varies between flours, so you may need more or less water. We will add the right and necessary water to be able to form a dough that does not break. Reserve the dough wrapped in plastic wrap in the fridge.
  2. Now prepare the pastry cream. We reserve part of the soy milk (we will use it to dilute the cornstarch). Heat the rest of the soy milk in a saucepan with the lemon rind and the cinnamon stick. When it starts to boil, remove the lemon and cinnamon, and add the sugar and dissolved cornstarch. Let cook over low-medium heat for about 15 minutes or until the mixture thickens and reduces by half. You have to stir regularly with a few rods. When the pastry cream is ready, let it cool down and then let it cool, well covered, in the fridge.
  3. Take the tartlet dough out of the fridge and place it on top of a baking paper. Cover the dough with plastic wrap and stretch it with a rolling pin until it is about 2 mm thick.
  4. Preheat the oven to 200º.
  5. Grease the molds with a little olive oil. With the help of a bowl or any other 15 cm round object, cut 5 round portions of dough. We line the molds with the dough, pressing carefully and cut the dough that has been left out of the mold. To keep the tartlets in the shape of the pan while they bake, cover them with a piece of the parchment paper you’ve already used and fill them with dried chickpeas or ceramic baking balls.
  6. Bake the tartlets at 200º for about 20 minutes or until the edges are golden. When you take them out of the oven, remove the chickpeas or ceramic balls and the baking paper. Let the tartlets cool on a rack before removing them from the mould.
  7. Finally, fill the tartlets with the pastry cream that we had reserved in the fridge, and top with blackberries, raspberries, blueberries and a mint leaf.
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