These are so light and fruity, and are the perfect spring treat! ♡
Ingredients:
-150g plain flour
-75g chilled (cubed) butter/vegan butter
-2-3 tbs ice water
-A pinch of salt
Raspberry curd:
-70ml raspberry purée (blended and sieved raspberries).
-40ml plant milk
-2 tsp lemon juice
-zest of 1/2 a lemon
-50g caster sugar
-2 tsp cornflour
-20g chilled butter/vegan butter
Whipped cream:
-50ml double cream/vegan double cream
-1 tsp icing sugar
-1/8 tsp vanilla extract
+ some baking beans or rice to weigh down the pastry when blind baking. ♡
(Method in comments) ♡
#lemoncurd #pastry #bakewithme #veganbakingrecipes #tarts
6 months agoishybakes_
Method: -In a large bowl, sieve and mix the flour and salt with a spatula. -Add and rub the butter into the flour mixture until it resembles flaky breadcrumbs. -Add the ice water in and mix until just combined. -Bring the mixture together with your hands to form a dough. Then wrap this up in foil/cling film, and refrigerate for 30 minutes. -After chilling, roll out and cut to make 12 mini tarts. (Quantity of tarts may vary depending on the thickness of the dough rolled). -Grease a tart tin with some butter, and gently press and shape your cut pastry circles in. Refrigerate this for 15 minutes. (If you have any pastry leftover, feel free to cut into small shapes such as hearts and bake up as well!) -Once chilling, brush the edges of the pastry with some melted butter/vegan butter, and line each tart with a square of parchment paper. Fill each lined tart with some baking beans or rice, ensuring it covers the base of each tart. -Bake the tarts at 170C/340F for 10-12 minutes, then remove the baking beans/ rice, and bake for a further 5-8 minutes until lightly golden. -Once your tarts are baked, set them aside to cool and make your curd. -In a saucepan, combine the lemon zest, juice, sugar, milk, cornflour and raspberry purée with a spatula until incorporated. Then place this over medium low heat, stirring frequently until thickened and smooth. (Around 8-10 minutes). -Once your curd is finished, remove from the heat and stir in your chilled butter until smooth. Set this aside to cool completely. -To make your whipped cream, combine your cream, icing sugar and vanilla until light and fluffy. -To assemble, spoon or pipe in an equal amount of raspberry curd into each tart. Then chill this in the fridge for around 15 minutes to allow the curd to firm. Once chilled, spoon or pipe on your whipped cream as you like. -Enjoy as is, or chill again before serving for a firmer finish! ♡
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