Vegan Raspberry Tartlets Dessert
Ingredients
Pastry crust
- 160g all purpose flour
- 30g cornstarch
- 30g almond flour
- 80g powdered sugar
- 90g dairy free butter, cold & cubed
- 1 tsp vanilla extract
- 1 1/2 tbsp almond milk
Filling
- 200g raspberries
- 1/4 cup lemon juice *60g
- 1/4 cup maple syrup or sugar of choice (adjust to taste)
- Zest of 1 lemon
- 2 tbsp cornstarch, dissolved in 2 tbsp water
- 1/2 tsp agar agar powder
Preparation
Crust
Preheat oven to 180c.
In a food processor, add crust ingredients pulse until a dough ball forms.
Refrigerate the dough for at least 10 minutes.
Roll out the chilled dough, cut the pieces using a tart ring and assemble.
Then cut out the strips.
Lift the strips and place them on the inside of each tart ring.
Bake at 180c for 15-18 minutes.
Allow to cool completely.
Filling
Add the raspberries, lemon juice, lemon zest into a saucepan, cook on a medium heat.
Mash the berries as they begin to heat up.
Add agar powder and cook until dissolved.
Whisk in maple syrup and dissolved cornstarch continue to simmer for 1 minute.
Strain mixture through a fine mesh sieve *optional.
Fill crust with raspberry filling and refrigerate until set.
