Shortcrust pastry without butter! Yes, without butter or cow’s milk. But with lots of creativity and good flavor. That means the fruit tarts you’re about to make are vegan. And they come straight from the mind of Chef Stefano Broccoli, a teacher at the Funny Veg Academy .
In this recipe, ideal as a snack for little ones or as a conclusion to a worthy meal, the undisputed star is our natural food coloring. Together with the strawberries it makes this pastry a little masterpiece; beautiful to the eye and intoxicating from the first taste.
In addition, to make the pastry even tastier, Chef Broccoli chose to use Pastry Flour-obtained exclusively from selected, husked grains.
Ingredients
Tasting for 30/40 people
For the shortbread
- 300 g of Pastry Flour (or Nutridue GL)
- 200 g of vegan margarine
- 100 g of sugar
- 40 g of Taste and Color Red
For the cream
- 500 g of almond milk
- 200 g of sugar
- 50 g of cocoa butter
- 50 of Red Rice Flour Mix
Preparation of vegan tartlets
First, knead the margarine, sugar, red food coloring and flour until a malleable dough forms.
Next, line tart molds, with the dough about 3 millimeters thick, and bake at 190° C for 17 minutes.
In the meantime that the pastry is well baked, prepare the cream.
Steep thestarch, sugar and dye with the almond milk. Simmer for 3 minutes, turn off the heat and incorporate the cocoa butter well, continuing to stir.
At this point, all you have to do is transfer the cream into the tarts while it is still warm.
Finish by garnishing with dried or fresh fruit. Our chef, for example, chose strawberries.
