Vegan citrus fruits tartlets

Name: Vegan citrus fruits tartlets
Prep time: 1 h 40 min
Cook time: 40 min
Total time: 2 h 20 min
Yield: 3
Cuisine: American

(2)

"Vegan bergamot sweetcrust pastry tartlets with a lemon creme pat layer, a grafruit gelee and fresh edible flowers"

-- @cake_files_

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Prep time: 1hr 40mins

Cook time: 40mins

Serves or Makes: 3

Recipe Card

Step 1
Mix the icing sugar, the flours and the butter, pushing the butter in the flour to incorporate it as best as you can, then add the salt, the zest and the melted vegan chocolate.
Step 2
Melt the chopped vegan white chocolate at 45C in the microwave or using a double boiler system (a bowl on top of a saucepan filled with hot water, with the water never touching the bowl and never boiling). Add the almond milk, quickly bring the dough together and wrap in cling film, flattened in a disc, and let rest for 1h.
Step 3
Roll out the pastry and line with it your pastry rings. Freeze for 30′ and preheat the oven at 175C fan. Blind bake with baking beans on some parchment paper for 10′ and finish baking without the beans and paper for 10 more minutes (but check after 5′ depending on how powerful your oven is). Let cool.

Step 1
Cook the almond milk with the Lemon zest and juice and vanilla until it reaches 45C, then sieve on the cornflour and sugar mix (you want to remove the zest for this cream, because you need it to be super silky), whisk well and put back on the heat until the cream thickens. Let cool a bit and pour in the pre-baked pastry shells.

Step 1
Cook the citrus juice for a minute and then add the sugar and pectin mixture. Whisk the agar with water and let sit, then stir in and bring to a boil.
Step 2
Pour in the tartlets once at 40C and arrange the flowers in the gelee as you please. Let set 1-2h in the fridge and then enjoy