Berry Tarts with Almond Crust
Every vegan and their mom has a recipe for a berry tart. Because vegan desserts have to be fruit and plant-based, right? Nope. By the way, I learned about this crust recipe from my mother, so there. She made it in December 2012 for a holiday desserts presentation I did for Lawrence Library.
My mom made the same crust again as berry mini-pies in for Fourth of July in 2013. These are my fresh berry tarts.
Fresh Berry Tarts
Crust:
Your favorite vegan pie crust, doubled. I used Dreena's Gluten-Free Pie Crust [My modifications: used 3/4 cup tapioca starch instead of the separate measures of arrowroot and tapioca; 1/4 cup coconut sugar]
Filling:
3 tablespoons agave nectar
2/3 cup vegan cream cheeze of choice
1 teaspoon vanilla extract
8 ounces blackberries
8 ounces raspberries
Topping:
1/2 cup orange marmalade
Preheat the oven to 375 degrees Fahrenheit.
Line a 12-well muffin tin with cupcake papers. Lightly grease the papers.
Once you've mixed and chilled the pie dough, divide and press it into the muffin wells.
Bake the pastry shells for 10 minutes or until shells begin to brown on the edges. Don't let them burn!
Let the shells cool completely in the pan before filling.
To prepare the filling, using a hand or stand mixer, beat together the vegan cream cheeze, vanilla, and agave nectar until combined.
Dollop the filling in each of the cooled shells, about 1/2 tablespoon per shell.
Arrange four berries per tart on top of the filling.
In a double boiler, melt the orange marmalade until spreadable, about 3 minutes after the water has come to temperature.
With a silicon brush, brush a little orange marmalade over each tart.
Chill until ready to serve...with vegan whipped cream!
OMG! International recognition for my limoncello tiramisu! See here for the I Tre Mercanti daily paper with the mention of my blog.
Follow GothicGranola and I Tre Mercanti on twitter.
My mom made the same crust again as berry mini-pies in for Fourth of July in 2013. These are my fresh berry tarts.
Fresh Berry Tarts
Crust:
Your favorite vegan pie crust, doubled. I used Dreena's Gluten-Free Pie Crust [My modifications: used 3/4 cup tapioca starch instead of the separate measures of arrowroot and tapioca; 1/4 cup coconut sugar]
Filling:
3 tablespoons agave nectar
2/3 cup vegan cream cheeze of choice
1 teaspoon vanilla extract
8 ounces blackberries
8 ounces raspberries
Topping:
1/2 cup orange marmalade
Preheat the oven to 375 degrees Fahrenheit.
Line a 12-well muffin tin with cupcake papers. Lightly grease the papers.
Once you've mixed and chilled the pie dough, divide and press it into the muffin wells.
Bake the pastry shells for 10 minutes or until shells begin to brown on the edges. Don't let them burn!
Let the shells cool completely in the pan before filling.
To prepare the filling, using a hand or stand mixer, beat together the vegan cream cheeze, vanilla, and agave nectar until combined.
Dollop the filling in each of the cooled shells, about 1/2 tablespoon per shell.
Arrange four berries per tart on top of the filling.
In a double boiler, melt the orange marmalade until spreadable, about 3 minutes after the water has come to temperature.
With a silicon brush, brush a little orange marmalade over each tart.
Chill until ready to serve...with vegan whipped cream!
OMG! International recognition for my limoncello tiramisu! See here for the I Tre Mercanti daily paper with the mention of my blog.
Follow GothicGranola and I Tre Mercanti on twitter.
Rebecca Snow liked this on Facebook.
ReplyDeleteEvery #vegan and their mom has a #berry #tart recipe.... #glutenfree http://t.co/ldQPwGYALq
ReplyDelete[…] topped with strawberries. It would be delicious with coconut whip, but alas, we are out due to the berry tarts. My recipe is closer to the original on Martha Stewart’s website rather than the JA […]
ReplyDelete