Tart shells
Ingredients
2 cups almond flour
1/2 cup tapioca
1/2 cup rice flour
1-2 tbsp cocoa powder
2 tbsp melted coconut oil
25 g vegan butter
1 egg or 1 chia egg (1 tbsp ground chia seeds and 2 tbsp water)
1/2 tsp salt
2-3 tbsp water
Method
Preheat the oven to 170°C
Melt the coconut oil and let it cool down a bit.
Grease the baking pans (or a baking pan) with coconut oil. Use it sparingly.
Sieve the almond flour, tapioca, rice flour and cocoa powder into a bowl. Add in the salt and mix well.
Whisk the melted coconut oil into the flour until it resembles breadcrumbs.
Finally add in the egg (or chia egg that’s set for 5 minutes) and butter in small cubes. Rub it together with your hands, same way you would with a typical tart shell pastry. However, doing this is a bit more challenging and you might have to add some more water, especially if using chia egg.
When baking one big tart, roll the pastry out between two sheets of baking parchment.
Otherwise, divide the pastry into baking pans and press down with your fingers. The shells should be thin.
Bake for 16 minutes on 170 degrees.
The tartlets have a salted caramel cream filling and are garnished with pecans.
Salted caramel cream
Ingredients
15 g 85% chocolate
30 g vegan butter, block from Naturli
4 tbsp hazelnut- and almond butter
1 tsp pure vanilla, from Rapunzel
1/2 tsp salt
2 tbsp yacon syrup
Whipped oat or coconut cream, how much is a matter of taste
Method
Whip the oat or coconut cream.
On low heat melt the vegan butter, chocolate and hazelnut- and almond butter together in a saucepan. You might have to give the hazelnut- and almond butter a bit of an assistance, by pressing it with a spoon, in order for it to melt properly. Be careful, the blend must not come to a boil. Add the pure vanilla and salt. Let it cool.
Once it’s cold stir in the yacon syrup.
Take the whipped cream and whip in the salted caramel.
It’s different how much taste of salted caramel people prefer, so the quantity you add to the whipped oat or coconut cream is up to you.
Use pecans as a topping.
When it comes to the filling the options are endless. It’s nice and easy just to have whipped oat or coconut cream with berries or fruits, but especially tasty is lemon curd and meringue as in THIS RECIPE.
HAPPY EASTER 🐣
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