VEGAN MYLK TARTLETS | DARYL
It’s your favourite childhood dessert – gone vegan! Enjoy this scrumptious and simple dessert that will bring back all those nostalgic flavours and textures. It’s a great recipe as it is but you can alter it to suit your taste or needs, for example by using any nut of your choice to create to the mylk base or by subbing the refined sugar with dates before blending the mylk. I hope you enjoy it!
TOTAL COOKING TIME: 90 Mins
_____________________________________________
INGREDIENTS:
PASTRY
– 2 cups of all-purpose flour
– 2/3 cup coconut oil, solid
– 1/4 tsp salt
– 2 tbsp castor sugar
– 4-6 tbsp water, ice cold
FILLING
– 2 cups almonds, soaked
– 6 cups water
– 2/3 cup corn starch
-1 1/3 water
– 2 tsp vanilla extract
– ½ cup white sugar
– 2 tsp cinnamon plus extra for dusting
– berries/flowers topping
___________________________________________
METHOD:
Soak almonds overnight (min 8 hours)
Preheat oven to 180C
PASTRY
Combine the flour, salt and sugar in a bowl or food processor
Add the coconut oil in chunks and cut oil into the flour with a potato masher, fork or pulse in the food processor until it resembles wet sand
Add a tbsp of cold water at a time and continue to combine until a dough starts to form or when you pinch the mixture it holds
Tip the dough onto a flat and lightly floured surface and form a ball shape
Cut the pastry into half and roll out half until your glass or cookie cutter (8-9cm diameter) will cut out 12 disk shapes. Make sure to use as much dough as possible as you want the disks to be as thick as you can with the dough available.
Roll the disks to 1.5 the original size then place each one into a separate cupcake baking tray cup. Allow the sides to fold into each other but press gently down and on all sides.
Prick the pastry at the bottom with a fork a couple times to allow air to release
Fill each pastry cup with a square of baking paper and fill the paper with baking beans/ dried beans/ rice. Press down lightly so that all sides are in contact with the paper
Bake the pastry in oven for 15 minutes with weights
Bake pastry in oven without weights for 3 min until golden
FILLING
Blend the almonds with water, cinnamon, vanilla, salt for 1-2 minutes in a high-speed blender
Pass the mylk through a nut mylk bag or fine cloth and squeeze all liquid out
Heat the mixture in a sauce pan and add the sugar but first reserve ½ cup of mylk in a bowl
Mix the corn starch into the separate mylk, mix well and make sure there are no lumps
Once the heated mylk is steaming on medium heat add the corn starch mixture very slowly while whisking well to combine and prevent lumps
Bring to a boil and simmer for 3 minutes while whisking gently. Don’t over whisk
Pour the mixture into each pastry
Set in fridge for 1 hour before eating
Sprinkle cinnamon on top and top with berries and edible flowers
VEGAN | DF
Reviews
There are no reviews yet.