For anyone not having time to bake a real big cake right now, those little tartelettes are just perfect for you! You can even keep them in the fridge for some days. But caution! There are some horror stories that can butcher your tartelettes-joy big times. We’re talking about short pastry. Maybe you’re thinking: But why? You only need so little ingredients but this is where it gets dangerous. With so little ingredients, you really can not mess them up. Here is the secret to short pastry: coldness! You NECESSARILY have to use cold vegan butter, cold water, let it rest in the fridge long enough and even have cold hands when you get in contact with your dough. We could experience this by chance when preparing those tartelettes, because the last one got to warm and immediately it was all bad. As long as you have this in mind, short pastry really IS an easy recipe that you can top with endless options.
Vegan Summer Tartelettes
FOR YOUR DOUGH
- 200 g (7 oz) all-purpose wheat
- 100 g (3.5 oz) vegan butter
- 2 tbsp sugar
- 3 tbsp ice water
FOR YOUR CREME
- 300 ml (1.2 cups) vegan whipped cream
- 50 g (1.7 oz) vegan white chocolate
- 15 g (0.5 oz) pistachios
- 1 vanilla pot
- optional agave syrup
FOR YOUR TOPPING
- Fruits/berries of your choice
- Let's start with the dough. Take a large bowl and mix wheat, sugar and salt. In flakes, add the cold vegan butter and knead it with cold hands. Add 3 tbsp ice water, so your dough gets all soft. If it's still too tight, you can add more water carefully. The dough should not be sticky.
- Roll your dough into some plastic wrap and let it rest in the fridge for at least 30 minutes.
- In the meantime you can prepare the creme. Therefor, heat white vegan chocolate in a bain-marie, then mix it with soy whip cream in another bowl. You can now stir in some pistachios and some more white chocolate chips if you like. Scrape vanilla pod and add the seeds to your creme. Now it's time for you to decide about how sweet your creme should be. If you want a fresh cream, leave it as it is at this point. If you're into a sweet cream, add 2-3 tbsp agave syrup. Afterwards let it cool in the fridge for 30 minutes.
- If your dough spent enough time in the fridge, you can lightly flour a surface and roll out the dough. It should be about 5 mm thick. Cut out circles, but notice that its calibers should be about 1 cm more than your actual tartelette forms. Then transfer your dough circles into your forms and press them up the borders so everything is covered with dough.
- You will bake your dough blindly afterwards. In order to keep them flat you can use dried peas and should definitely pierce the dough with a fork serveral times.
- Let it bake for 10-15 minutes at 175°C/350°F. The dough should be golden brown, but not to crispy. Afterwards let it chill.
- If they are cooled down, you can add the creme and fruits of your choice. Finish with chopped pistachios and keep them in the fridge before serving.