01/07/2023Pastries - Desserts

Vegan Clementine Tartlets

Name: Vegan Clementine Tartlets
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8 pcs
Cuisine: Vegan
Ingredients: 110 g plant-based margarine; 100 g sugar; 190 g all-purpose flour; 25 mL soy milk; 100 g almond powder; 40 g sugar; 40 g cornstarch; 60 g plant-based margarine; 125 mL soy milk; flower of salt; 80 mL clementine juice; 170 mL soy milk; 80 mL deodorized coconut oil; 60 g sugar; 20 g cornstarch; 6 clementines

Blender-free Autumn / Winter For hosting

For: 8 pcsDifficulty: MediumPreparation: 40 minCooking: 30 minFridge: 3h00

It's the weekend, and I wanted to offer you a recipe that requires a bit more patience 😍 I've received a lot of compliments on my Christmas Yule log recipes, and you've often told me that they make you feel like you're progressing in pastry-making, learning techniques, and achieving a super professional result 😍😍 So first of all, thank you and congratulations to you! And this encourages me to suggest more of these kinds of creations.

These tartlets are made up of a tart crust filled with almond cream, topped with a clementine cream and segments of fresh clementines ❤️ There's nothing difficult in the steps, but it requires attention during a short hour of cooking!

Servings

Ingredients

Cups

for the pie dough

-plant-based margarine 110 (g)
-sugar 100 (g)
-all-purpose flour 190 (g)
-soy milk 25 (mL)

for the almond cream

-almond powder 100 (g)
-sugar 40 (g)
-cornstarch 40 (g)
-plant-based margarine 60 (g)
-soy milk 125 (mL)
-flower of salt

for the creamy clementine

-clementine juice 80 (mL)
-soy milk 170 (mL)
-deodorized coconut oil 80 (mL)
-sugar 60 (g)
-cornstarch 20 (g)

-clementines 6

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Steps

Prepare the clementine cream: In a saucepan, heat 120 mL of soy milk with the coconut oil and clementine juice. In a mixing bowl, combine the sugar, starch, and the remaining 50 mL of milk together. Pour the boiling clementine mixture over it and whisk. Put everything back into your saucepan and bring to a boil, whisking constantly. When the cream is cooked and very thick, stop cooking and transfer it to a dish. Chill in the refrigerator.
Prepare the tart dough: mix the sugar and margarine. Add the soy milk, then the flour and mix with your little hands. Roll out the dough and press it into 8 previously greased tartlet pans.
Preheat the oven to 180°C (355°F).
Prepare the almond cream: melt the margarine. Mix all the ingredients together. Pour the mixture into the 8 pie crusts. Bake for about 20 minutes.
Peel the clementines completely (using a sharp knife to remove all the white parts around the flesh). Then, remove the clementine segments.
Once the clementine cream and the tartlet bases are well chilled: it's time for assembly! Whisk the cream to loosen it and pipe it nicely onto the tartlet bases. Top with clementine segments. It's ready!