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Vegan Pineberry Tarts
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Vegan Pineberry Tarts

These Vegan Pineberry Tarts are a delicate dessert that is perfect for a dinner party or special occasion.
Prep Time30 minutes
Cook Time20 minutes
Chilling time30 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: British
Diet: Vegan, Vegetarian
Keyword: caster sugar, icing sugar, pineberry, plain flour, vanilla paste, vegan butter, vegan cream
Servings: 4 tarts
Calories: 308.69kcal

Equipment

  • 4 tart tins

Ingredients

For the pastry cases

  • 100 g plain flour
  • 50 g vegan butter cut into cubes

For the filling

  • 125 ml vegan cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla paste

For the topping

  • 8 pineberries
  • 2 tbsp caster sugar
  • 4 tbsp water

Instructions

To make the pastry cases

  • Add the cubes of vegan butter to a mixing bowl along with the flour and begin rubbing the vegan butter and flour between your fingertips until you have a mixture that resembles breadcrumbs.
  • Add the plant milk a few tbsp at a time until the pastry comes together into a ball of dough.Wrap the pastry in cling film and leave to rest in the fridge for 30 minutes.
  • While the pastry is resting, pre-heat your oven to 150C.
  • Once chilled, dust the work surface with flour. Cut the dough into 6 equal pieces and place the first into the centre of your work surface and dust with a little more flour.
  • Flour your rolling pin then roll out the pastry into a circle 2.cm/1” larger than the tart tin.Carefully lift it into the tin and push it into the corners and grooves.To cut off the excess pastry, roll the rolling pin over the top of the tin.
  • Repeat this for each of the tarts.
  • Prick the bottom of the pasty with a fork. Scrunch up 6 pieces of baking paper then place inside each pastry case. Top the baking paper with baking beans.
  • Bake in the oven for 20 minutes or until beginning to go a pale golden colour.
  • Remove the baking paper and baking beans and bake for another 10-15 minutes until golden and cooked through.

To make the filling

  • Add the vegan cream, icing sugar (sifted) and vanilla paste into a bowl.
  • Using an electric whisk, beat on high until it has become thick, fluffy and holds its shape.
  • Spoon into a piping bag with a round nozzle

To decorate

  • Make the glaze by adding the caster sugar and water to a small pan.
  • Let the sugar dissolve then raise the heat.
  • Cook until it's thick and glossy and the perfect consistency for brushing over the fruit.
  • Leave the sugar syrup to cool while you decorate the tarts.
  • Fill the pastry cases with the cream filling by piping circles.
  • Carefully place the pineberries on top of the cream filling.
  • Once the glaze is cool, carefully brush over the berries.

Nutrition

Calories: 308.69kcal | Carbohydrates: 36.08g | Protein: 4.7g | Fat: 17.05g | Saturated Fat: 5.03g | Polyunsaturated Fat: 2.37g | Monounsaturated Fat: 3.31g | Trans Fat: 0.05g | Sodium: 197.85mg | Potassium: 67.05mg | Fiber: 3.1g | Sugar: 14.36g | Vitamin A: 480.25IU | Vitamin C: 14.11mg | Calcium: 27.33mg | Iron: 1.61mg