Tartlets with Quebec strawberries and vegan custard cream

Imprimer ma sélection

Preparation

Preparation of the vegan custard:

Place soy beverage, sugar and cornstarch in a small pot over medium heat. Whisk to combine.

While whisking continuously, heat until mixture thickens to a pudding-like consistency.

Remove from heat. Add vegan butter, vanilla extract and pinch of salt. Whisk until the butter is melted and incorporated.

Transfer the custard to a glass container (or piping bag if desired) and put in the fridge for at least 30 minutes, or until cool (it will become more solid as it cools).

While the cream is cooling, bake the crusts.

Baking the crusts:

Preheat oven to 400 degrees. Prepare a baking sheet lined with parchment paper or a baking mat.

On a lightly floured work surface, roll out the dough with a rolling pin to a thickness of about 5 mm.

Using a glass or cookie cutter, cut out eight rounds of dough about 9 cm in diameter. If desired, use a smaller glass to press an outline into the crusts (this step will facilitate assembly after baking). Keep any leftovers for another use.

Place the 8 dough rounds on the baking sheet and bake for 18-22 minutes, or until golden and puffed. Leave to rest for at least 20 minutes, or until no longer warm.

Assembly:

Using your finger or a spoon, crush the tops of the crusts so that they can be stuffed.

Using a spoon or piping bag, fill each crust with the custard cream. Garnish with fresh strawberries.

Sprinkle with powdered sugar if desired. Serve immediately or keep refrigerated until ready to serve.

Note*: I use puff pastry of the brand Tenderflake. Metro's house brand puff pastry now contains dairy ingredients and is therefore no longer vegan.

Source: Loounie