RECIPE
VEGAN FRUIT TARTLETS By Emma Sousa
These quick and easy fruit tartlets are really impressive for an afternoon summer tea - and you won’t believe they are vegan! The pastry is light and buttery and totally delicious. A little but naughty but very, very nice!
Method Beat the butter in a bowl until light and fluffy (or with a mixer). Add in the icing sugar and mix well. Add the flour and lemon zest and mix until just combined but do not over mix.
Ingredients: 115g vegan butter (Naturli block is good) 70g icing sugar (half for the pastry and half for the cream cheese) 120g all-purpose (plain) flour Zest of half a lemon 1 teaspoon vanilla extract 225g vegan cream cheese (you can buy this in all leading supermarkets - ensure you get the unflavoured variety) 1 tin coconut milk (use solid part only and discard the water) Fresh fruit and berries Sprig of fresh mint to garnish Icing sugar to dust
Roll out the pastry and cut out ‘rounds’ and press firmly into the pastry tray. Prick the tartlet bottoms with a fork and place in the freezer for 15 to 20 minutes to chill.
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While that’s chilling, take the solids from the can of coconut milk and mix it in a bowl with the cream cheese, sugar and vanilla extract until smooth. Place the bowl in the fridge. After the pastry dough has chilled sufficiently, bake in the oven for 15 minutes or until golden (but not too brown) at 165°C, then remove from the oven and let them cool. Cibare Magazine
www.cibare.co.uk