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Tartlets with Quebec strawberries and vegan custard cream
2023-06-14
https://www.metro.ca/userfiles/image/recipes/tartelettes-fraises-quebec-creme-patissiere-vegetalienne12149.jpg
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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
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Vegan vanilla Custard cream:
1,5 cup (375 mL) plain soy or oat beverage
1/4 cup (60 mL) sugar
3 tablespoons (45 mL) cornstarch
2 teaspoons (10 mL) Irresistibles vanilla extract
1/4 cup (60 mL) vegan butter
1 pinch salt
Crust:
1 package (397 g) vegan* frozen puff pastry, defrosted
1 tablespoon (15 mL) sugar
Assembly:
1 pint Québec strawberries, stemmed and halved or sliced
powder sugar for garnish (optional)
Tartlets with Quebec strawberries and vegan custard cream
8
Desserts
0:15
Preparation
0:30
COOKING
1:15
TOTAL TIME
Ingredients
-
Vegan vanilla Custard cream:
-
1,5 cup
(375 mL)plain soy or oat beverage
-
1/4 cup
(60 mL)sugar
-
3 tablespoons
(45 mL)cornstarch
-
2 teaspoons
(10 mL)Irresistibles vanilla extract
-
1/4 cup
(60 mL)vegan butter
-
1 pinch
salt
-
Crust:
-
1 package
(397 g)vegan* frozen puff pastry, defrosted
-
1 tablespoon
(15 mL)sugar
-
Assembly:
-
1 pint
Québec strawberries, stemmed and halved or sliced
-
powder sugar for garnish (optional)
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
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
