04/27/2016Pastries - Desserts
Pistachio-Strawberry Vegan Tartlets
Servings
4
Ingredients
Cups
- -all-purpose flour 180 (g)
- -sugar 100 (g)
- -baking powder 0.5 (sachet)
- -vanilla
- -flower of salt
- -plant-based margarine 75 (g)
- -soy milk 3 (tbsp)
- -strawberries 200 (g)
The Creamy
- -soy milk 350 (mL)
- -sugar 100 (g)
- -cornstarch 50 (g)
- -agar-agar 1 (tsp)
- -soy cream 100 (mL)
- -pistachio paste 80 (g)
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Steps
- Preheat the oven to 350°F.
- Prepare the shortbread: in your food processor (or in a mixing bowl), add the flour, sugar, baking powder, vanilla, fleur de sel, softened margarine, and soy milk. Mix to obtain a smooth dough.
- Prep the baking tray with parchment paper and evenly spread the mixture on the paper. Bake for 8 minutes. Remove the tray and cut out 6 circles to make your tartlets using a cookie cutter or an overturned bowl. Put back in the oven for another 7-8 minutes.
- Prepare the pistachio cream: in a saucepan, pour the soy milk, sugar, and cornstarch. Heat it up and add the agar-agar. Bring to a boil while whisking until it suddenly thickens. Remove from heat and add the soy cream and pistachio paste. Chill in the fridge for at least 2 hours.
- Finish your tartlets: use a piping bag to put the creamy filling on the shortbread. Cut the strawberries into 6 pieces and arrange them on top. And it's ready :D!
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Pistachio-Strawberry Vegan Tartlets
For: 4 serv.Difficulty: EasyPreparation: 30 minCooking: 20 minFridge: 2h00
Ingredients
- -all-purpose flour 180 (g)
- -sugar 100 (g)
- -baking powder 0.5 (sachet)
- -vanilla
- -flower of salt
- -plant-based margarine 75 (g)
- -soy milk 3 (tbsp)
- -strawberries 200 (g)
The Creamy
- -soy milk 350 (mL)
- -sugar 100 (g)
- -cornstarch 50 (g)
- -agar-agar 1 (tsp)
- -soy cream 100 (mL)
- -pistachio paste 80 (g)
Steps
Steps
- Preheat the oven to 350°F.
- Prepare the shortbread: in your food processor (or in a mixing bowl), add the flour, sugar, baking powder, vanilla, fleur de sel, softened margarine, and soy milk. Mix to obtain a smooth dough.
- Prep the baking tray with parchment paper and evenly spread the mixture on the paper. Bake for 8 minutes. Remove the tray and cut out 6 circles to make your tartlets using a cookie cutter or an overturned bowl. Put back in the oven for another 7-8 minutes.
- Prepare the pistachio cream: in a saucepan, pour the soy milk, sugar, and cornstarch. Heat it up and add the agar-agar. Bring to a boil while whisking until it suddenly thickens. Remove from heat and add the soy cream and pistachio paste. Chill in the fridge for at least 2 hours.
- Finish your tartlets: use a piping bag to put the creamy filling on the shortbread. Cut the strawberries into 6 pieces and arrange them on top. And it's ready :D!